This recipe hilariously spread out on the pan, but was so moist and delicious I could hardly call it a failure! Happy St. Paddy’s Day ☘️

Ingredients

• 2 cups almond flour
• 1 cup sweet rice flour (Mochiko)
• 1 cup tapioca flour
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1½ teaspoons kosher salt
• 2 teaspoons whole psyllium husk 
• 3 tablespoons cold unsalted butter, diced
• 1 ½ cups cold buttermilk, shaken
• ¼ cup hot water (not boiling)
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest
• 1 cup dried currants

Instructions

Preheat the oven to 375 degrees.  Line a sheet pan with parchment paper.

Combine 1 ½ cups buttermilk with ¼ cup hot water and psyllium husk in a small bowl. Let sit to gel. Combine the flour, sugar, baking soda, and salt in a large bowl. Cut butter into the mixture using pastry blender, or two butter knives in a “scissor” technique. Add orange zest and egg to buttermilk mixture and lightly beat.

Slowly add the buttermilk mixture to the flour mixture. Depending on the moisture content of the flour, you will likely need to reserve up to ~⅛ cup of buttermilk.  Combine the currants with 1 tablespoon of tapioca starch and mix into the dough. It will be very wet.

Flour the parchment paper and dump the dough directly onto it, shaping it into a loaf. Lightly cut a cross into the top of the bread with a very sharp knife or razor.  Bake for 45 to 55 minutes.  When you tap the loaf, it should seem solid.

Cool on a baking rack.  Serve at room temperature.

Notes

Adapted from Ina Garten’s Irish Soda Bread