Ingredients
Equipment
Method
- Preheat the oven to 375℉
- In a large bowl combine the gluten free flour with, the sugar, baking powder, baking soda, and salt. And mix well, distributing all of the ingredients evenly.
- Cut the butter into small cubes. Add the cubes to the dry ingredients, and using a pastry cutter, cut the butter into the dry ingredients.
- Measure the buttermilk using a liquid measuring cup. You could just crack the egg into the measuring cup or use a small bowl. Using the wire whisk combine the buttermilk and egg.
- Create a well in the center of the dry ingredients in the large mixing bowl, Pour the egg and buttermilk into the center of the well. Using your hands combine the wet and dry ingredients, (this is a sticky process) you might need a little more flour or a bit more buttermilk. Feel free to adjust as needed, creating a slightly sticky dough.
- Turn the dough out onto a lightly floured surface. and create a large round loaf. Cut the loaf in half, creating two round loaves.
- Lighty flour the surface of a baking sheet pan, we like to use a stone baking pan. Place the loaves on the pan about 4-5 inches apart.
- Using a small sharp knife, cut a cross into the tops of each loaf. Gently brush the tops of the loaves with buttermilk, and sprinkle with sanding sugar (granulated sugar will work as well).
- Bake for 25 minutes then turn the pan 180° to evenly brown the loaves, and bake for an additional 25 minutes. Remove the loaves from the oven and place them onto a cooling rack. Cool for about 30 minutes before slicing.
Nutrition
Notes
Keep in mind that the humidity and temperature in the environment you are baking this recipe in, could affect the dry to wet ingredient ratios. Don't be intimidated by this and adjust by adding a bit more flour or buttermilk in order to create the dough.