Our Gluten Free Version Of Marion Cunningham'S Irish Soda Bread

• 2 cups almond flour
• 1 1/2 cups arrowroot
• 1 1/2 cups brown rice flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups buttermilk or whey
• 1 cup raisins currants, or diced dried fruits, optional
• 1 teaspoon caraway seeds optional

1. Preheat oven to 375F.
2. Grease an 8-inch glass pie plate or a baking sheet.
3. Put the flour, baking soda, and salt in a medium bowl and stir with a fork to blend.
4. Add the buttermilk and stir vigorously until the dough comes together.
5. Add dried fruit if using.
6. Turn the dough out onto a lightly floured work surface and knead gently for a minute. The dough will be soft and malleable, but, tantalizing as it is, it should not be overworked.
7. Pat the dough into a disk about 6 inches across, slash an X across the top, cutting it about 1/2-inch deep, and place the dough in the greased pan or on the baking sheet.
8. Bake for about 50 minutes, or until the slash has widened and the bread is golden brown.

almond flour, arrowroot, brown rice flour, baking soda, salt, buttermilk, raisins currants, caraway seeds optional

Taken from www.yummly.com/recipe/Our-gluten-free-version-of-Marion-Cunningham_s-Irish-Soda-Bread-1667423 (may not work)