In honor of St. Patrick's Day, try this gluten-free version of classic Irish Soda Bread.

Originally featured on the Whole Foods Market web site, the recipe was brought to my attention by a poster on a celiac listserve. Described as "flavorful and crumbly, rather like an oversized scone," it's best eaten within a day or two of baking.

Irish Soda Bread

Yield: About 10–12 slices

Dry ingredients:
* 2/3 cup rice flour
* 1/2 cup potato starch
* 1/4 cup almond flour
* 1/4 cup tapioca flour
* 1 tablespoon sugar
* 1 teaspoon xanthan gum
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* pinch cardamom

Wet ingredients:
* 1/3 cup currants (soaked in hot water overnight and drained)
* 3/4 cup buttermilk
* 3 ounces (3/4 stick) unsalted butter, melted
* 1 egg

Preheat oven to 350°F. Measure dry ingredients into a mixing bowl, and stir together. Combine wet ingredients into a second bowl; stir them together, too. Now pour the wets slowly over the dries. The batter will be sticky and thick. Spread it into a greased and rice-floured 6-inch pan, and bake for 30 minutes, or until a toothpick inserted in the center of the bread comes out clean.