Irish Soda Bread

• 1/2 cup currants or raisins
• 3 tablespoons Irish whisky (optional, but celebratory of St. Patricks Day)
• 1 (6-ounce) container plain or vanilla vegan yogurt
• 3/4 cup rice milk, plus extra for brushing top
• 1 tablespoon cider vinegar
• 3 cups Basic Gluten-Free Flour Mix (page 19)
• 3/4 teaspoon xanthan gum
• 1/3 cup firmly packed light brown sugar
• 1 tablespoon double-acting baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon caraway seeds

1. Combine the currants and whisky and let soak for at least 1 hour.
2. Preheat the oven to 350F.
3. Line a baking sheet with parchment paper.
4. Whisk together the yogurt, 3/4 cup rice milk, and cider vinegar, and set aside.
5. In a large bowl, whisk together the flour mix, xanthan gum, light brown sugar, baking powder, baking soda, salt, and caraway seeds.
6. Stir in the currants, whisky and all.
7. Add the rice milk mixture and stir with a wooden spoon until combined, being sure to mix in any crumbs at the bottom of the bowl.
8. Flour your hands with a little gluten-free flour mix.
9. Turn the dough out onto the baking sheet.
10. Mound into a dome shape, about 8 inches across.
11. Using a sharp knife, cut a cross shape into the loaf, about 3/4 inch deep.
12. Brush the top of the bread liberally with rice milk.
13. Bake in the center of the oven for 45 minutes, or until golden, rotating the pan halfway through.
14. Transfer to a cooling rack (just slide the sheet of parchment paper from the baking sheet to the cooling rack).

currants, irish whisky, yogurt, rice milk, cider vinegar, flour, xanthan gum, brown sugar, doubleacting baking powder, baking soda, salt, caraway seeds

Taken from www.epicurious.com/recipes/food/views/irish-soda-bread-379103 (may not work)