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Easy Gluten-Free Irish Soda Bread
“This quick soda bread is best eaten the day it's made—try it with butter and jam for extra flavor. Traditional Irish soda bread made with wheat flour requires a very light touch to avoid developing the gluten, which would make the bread tough. However this dough, which is made with gluten-free flour, should be beaten thoroughly. A stand mixer is perfect for the job.”
1½ cups buttermilk
1 large egg
4 tablespoons melted butter, divided
3 cups gluten-free all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1Preheat oven to 400°F.
2Whisk buttermilk, egg and 3 tablespoons melted butter in a medium bowl.
3Place flour, baking powder, baking soda and salt in a stand mixer fitted with paddle attachment. Mix on low speed to combine. Increase speed to medium and slowly add the buttermilk mixture until a soft dough forms. Let the dough rest for 10 minutes.
4Brush the remaining 1 tablespoon butter over the base and partway up the sides of an 8-inch cast-iron skillet. Dust hands with flour and form the dough into a ball. Press the dough into the prepared pan. Use a sharp knife to score a deep "X" in the top of the dough.
5Bake until lightly browned and hollow-sounding when tapped on the bottom, 30 to 40 minutes. Remove from the pan and let cool on a rack for at least 30 minutes.