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For St. Patrick's Day, this recipe improves on tradition with a delicious gluten-free, dairy-free twist.
½ cup currants
2 cups gluten-free High Protein Flour Blend,
more if dough is sticky and for dusting
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
2 tablespoons unmelted coconut oil or organic,
non-hydrogenated vegetable shortening
2 tablespoons butter, dairy-free margarine or
Earth Balance Buttery Spread
1½ teaspoons lightly toasted caraway seeds
¾ cups buttermilk*
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