Place a small, lightly oiled cast iron skillet in oven to preheat.
Combine the milk with the lemon juice and let sit 2-3 minutes to coagulate.
Add egg and beat.
Add baking soda and set aside to let the baking soda start to work.
Add the flour blend, xanthan gum, brown sugar, baking powder, and salt to the bowl of a food processor fitted with a steel blade. Pulse several times to combine. Add butter and process until it’s the size of small peas. (of course, you can also do this using a pastry blender or fork.)
Transfer the flour mixture to a large bowl. Stir in the currants and caraway seeds until it’s evenly combined. Make a well in the center of the flour and add the wet ingredients, stirring just until combined. Make sure to scrape the bottom and sides of the bowl well while stirring.
Scrape dough into hot skillet, and working quickly, use a rubber spatula to shape dough into a dome. Lightly dust the top of the loaf with flour.
Place skillet of dough back into the oven.
Turn the oven down to 375F. Rotate the bread 180 degrees halfway through the baking time. If it browns too quickly, cover it with aluminum foil.
Bake for 45 – 55 minutes, until the bread has baked through. If you have an instant read thermometer, the internal temperature should reach 200F.
Let cool slightly on a wire rack before serving. Naw, just kidding, I think eating bread while it’s still hot enough to melt butter is one of life’s greatest joys!