Allergy Friendly Recipe: Currant & Caraway Soda Bread

This recipe comes thanks to Delight Gluten Free Magazine.

Currant & Caraway Soda Bread
Gluten free, Corn free, Nut free, Soy free

Ingredients

1. 3 cups all-purpose gluten-free flour
2. 2 tablespoons sugar
3. 1 tablespoon caraway seeds
4. 2 teaspoons baking soda
5. ¾ teaspoon salt
6. ¾ cup currants
7. 1 cup Greek yogurt, plain, 2% or full fat
8. ¼ cup milk
9. 1 egg
10. 2 egg yolks

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl with a whisk, combine the dry ingredients including gluten-free all-purpose flour, sugar, caraway seeds, baking soda and salt. Add the currants to the dry ingredients using your fingers to separate the fruit from itself and toss with flour. Set aside.
3. In a separate large bowl, combine wet ingredients including Greek yogurt, milk, egg and egg yolks. Add wet ingredients into the dry ingredients and use a rubber spatula to combine.
4. Sprinkle a tablespoon or two of gluten-free all-purpose flour on the kitchen counter or cutting board. Place dough onto floured surface and knead into an 8-inch diameter round loaf. Using a knife cut a ½ inch deep “X” across the top of the loaf.
5. Place loaf on a parchment-lined baking sheet, put in the oven and bake for 30 to 40 minutes. Loaf is finished baking when it is browned and sounds hallow when tapped.
6. Remove from oven and place on cooling rack. Serve warm or room temperature.