- 1
- 10 mins
- 400 mins
Ingredients
- 2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
- 1 1/2 teaspoons baking soda
- 1 teaspoon gluten-free baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup raisins
- 1/4 cup sugar
- 3 tablespoons butter, softened
- 1 egg
- 1 cup buttermilk
Preparation
Step 1
1
Heat oven to 450°F. Grease cookie sheet with shortening or cooking spray.
2
In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins; set aside.
3
In large bowl, beat sugar, butter and egg with electric mixer on medium speed about 2 minutes or until light and fluffy. Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
4
Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep. Bake at 450°F 5 minutes; reduce heat to 350°F, and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours. Serve with butter and jam, if desired.