Ingredients
- ½ - ¾ cup milk dairy or non-dairy (not skim)
- 1 tsp. apple cider vinegar
- 3 ½ cups gfJules™ All Purpose Gluten Free Flour
- 1 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 teaspoon sea salt
- 1/2 cup 8 Tbs. cold butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 12 oz 1 ½ cups vanilla or plain yogurt (e.g. So Delicious® Cultured Coconut Milk Yogurt)
- 1 cup raisins
- 1 Tbs. caraway seeds optional
Instructions
- Preheat oven to 375° with a rack set in lower third of oven. Lightly spray with cooking oil an 8, 9 or 10-inch round cast-iron skillet, spring-form or round baking pan; set aside.
- In a small bowl, add apple cider vinegar to 1/2 cup of milk and set aside to curdle. If it is necessary to add more milk to the dough later, simply add additional un-curdled milk.
- In a large bowl, whisk together the gfJules™ flour, sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or a paddle attachment on a stand mixer, cut the butter into the bowl with the flour mixture until a fine pebbly meal is made. Add yogurt, curdled milk, raisins and seeds (if using) and beat until a sticky dough is formed. If the dough is dry or at all crumbly, add more milk (up to ¼ cup) and mix until the dough holds together well and resembles scone dough – sticky, thick and slightly wet.
- Scoop dough into prepared skillet or pan, then flour your hands well with gfJules™ flour and pat the dough to form it into a mound in the center of the pan, or use a bench scraper, if you prefer. Dip a large, sharp knife in water, then score an "X" into the center of the mounded dough.
- Bake until golden brown and a toothpick or skewer inserted into the center down to the bottom comes out clean, about 1 hour. If the top begins to brown too quickly, loosely cover with a piece of aluminum foil. NOTE: if making in an 8 or 9-inch pan, it may be necessary to bake longer for the entire loaf to cook through, so cover with aluminum foil after one hour to prevent over-browning.
- Once fully cooked, transfer to a wire rack to cool before slicing.
- Yield: 1 loaf
- This recipe was featured on Gluten Free Wednesdays!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.