From Chef Oonagh Williams of Royal Temptations Catering
1 cup Oonagh’s Gluten-Free Flour Mix
1 cup brown rice flour
½ tsp. baking powder
½ tsp. salt
½ tsp. xanthan gum - essential
2 tsp. sugar
2 Tbsp. butter
¾ cup buttermilk (plus more as needed)
1 + 1/4 tsp. baking soda
1 Tbsp. potato flour
1. Preheat oven to 400 degrees.
2. In a wide shallow bowl, mix together gluten-free flour mix, brown rice flour, baking powder, salt, xanthan gum and sugar.
3. Rub butter into flour mix until it resembles fine breadcrumbs.
4. Stir baking soda and potato flour into buttermilk.
5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles a sticky dough - almost a paste, not a dry dough. Depending on the brands you use, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Start at ¾ cup and add more. I normally have to use ¾ cup + 2 Tbsp. for this mix.
6. Gather dough together and pat with wet hands into a roughly 6-7” round on a lined cookie sheet. Use a spatula to mark the dough into four quarters.
7. Bake in preheated oven for 45-60 minutes. Cook until bread is well risen, hard on top and sounds hollow if you tap the bottom of the bread.
8. Remove from oven and place on cooling rack.
Tips and Alternatives:
This recipe can also be scooped into scones. The scones are great with soups and portable for school or work.