Gluten-Free Irish Soda Bread
1½ c. buttermilk
1 large egg
4 tbsp. melted butter, divided
3 c. gluten-free all-purpose flour, plus more for dusting
2 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
Preheat oven to 400°F.
Whisk buttermilk, egg and 3 tablespoons melted butter in a medium bowl.
Place flour, baking powder, baking soda and salt in a stand mixer fitted with paddle attachment. Mix on low speed to combine. Increase speed to medium and slowly add the buttermilk mixture until a soft dough forms. Let the dough rest for 10 minutes.
Brush the remaining 1 tablespoon butter over the base and partway up the sides of an 8-inch cast-iron skillet. Dust hands with flour and form the dough into a ball. Press the dough into the prepared pan. Use a sharp knife to score a deep "X" in the top of the dough.
Bake until lightly browned and hollow-sounding when tapped on the bottom, 30 to 40 minutes. Remove from the pan and let cool on a rack for at least 30 minutes.