1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, xanthan gum (if using), and salt.

3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

4. Add Fruit: Stir in the raisins (or currants) so they are coated with the flour mixture.

5. Mix Wet Ingredients: In a separate small bowl or measuring cup, whisk together the buttermilk and the egg.

6. Combine: Pour the wet ingredients into the dry mixture. Stir with a large spoon or spatula until a shaggy, sticky dough forms. If the dough is too dry to hold together, add an extra tablespoon of buttermilk.

7. Shape Loaf: Turn the dough out onto a lightly floured surface. With floured hands, gently knead it a few times to bring it together, then pat it into a round loaf approximately 6-7 inches in diameter and 2 inches thick.

8. Score: Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a deep ‘X’ or cross into the top of the loaf (about 1/2 inch deep). This helps the heat penetrate the center of the bread.

9. Bake: Bake for 45–55 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the raisins on top start to burn, tent the bread with foil for the last 15 minutes.

10. Cool: Remove from the oven and brush with melted butter if desired. Transfer to a wire rack to cool completely before slicing.