From Chef Oonagh Williams of Royal Temptations Catering
- 1 cup Oonagh’s Gluten-Free Flour Mix
- 1 cup brown rice flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 2 teaspoons sugar
- 2 tablespoons butter
- ¾ cup buttermilk (plus more as needed)
- 1 and 1/4 teaspoon baking soda
- 1 tablespoon potato flour
- Preheat oven to 400°F.
- In a wide shallow bowl, mix together gluten-free flour mix, brown rice flour, baking powder, salt, xanthan gum and sugar.
- Rub butter into flour mix until it resembles fine breadcrumbs.
- Stir baking soda and potato flour into buttermilk.
- Stir buttermilk mix into dry mix until it resembles a sticky dough—almost a paste, not a dry dough.*
- Gather dough together and pat with wet hands into a roughly 6-7” round on a lined cookie sheet. Use a spatula to mark the dough into four quarters.
- Bake in preheated oven for 45–60 minutes. Cook until bread is well risen, hard on top and sounds hollow if you tap the bottom of the bread.
- Remove from oven and place on cooling rack.
Tips and Alternatives:
This recipe can also be scooped into scones. The scones are great with soups and portable for school or work.
*Depending on the flour brands you use, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Start at ¾ cup and add more. I normally have to use ¾ cup + 2 Tbsp. for this mix.