Ingredients
- ¾ cup+ 2 Tbs. buttermilk or non-dairy or dairy milk with 1 Tbs. apple cider vinegar added
- 2 cup (270 gr) gfJules™ Gluten Free All Purpose Flour
- 2 Tbs. granulated sugar (omit if making savory)
- 2 tsp. baking powder
- ½ tsp. salt
- 3 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 1 tsp. baking soda
- 1 egg white or egg substitute like 2 Tbs. vegan mayo
- 1 cup seedless raisins (optional)
- ½ Tbs. caraway seeds (optional)
- 1/2 cup shredded cheddar or vegan cheddar (optional)
- 1-1 Tbs. fresh rosemary (optional)
Instructions
Preheat oven to 375° F.
If not using buttermilk, mix milk with 1 tablespoon apple cider vinegar. Set aside to curdle.
Blend together gfJules Flour, sugar (if using), baking powder and salt.
Cut in the butter with a pastry blender or two butter knives until the mixture resembles a pebbly, course meal.
Add baking soda to milk mixture, then stir into dry mix with egg white and additions (raisins; seeds; cheese; herbs, etc).
Mix with a fork or paddle mixing attachment until integrated.
Scoop dough onto a floured (with gfJules Flour) counter or pastry mat and roll into ball then transfer to a lightly oiled and floured (with gfJules Flour) 7-inch glass bowl or 6-8 inch cake pan.
If needed, wet a rubber spatula with water and smooth the top of the ball of dough.
Sprinkle lightly with gfJules Flour, then make a cross in the top with a large knife.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.