• About
    • Work With Me – Individuals
    • Work With Me – Businesses
    • In The News
    • Privacy Policy, Terms & Disclosure
  • Gluten Free Flour
  • Gluten Free Bread Mix
  • Free GF Bread Making Guide
  • Cookery Classes
    • Gluten Free Christmas Cookery Live Online Lessons – 2022
    • Gluten Free Christmas (Pre-recorded)
    • 1:1 Gluten Free Cookery Classes
    • How To Make Gluten Free Bread
    • How To Make Healthy Gluten Free Treats
    • Gluten Free Savoury Bakes Online Cooking Course
    • How To Make Gluten Free Puff Pastry – Video Lesson
  • Recipe Books
    • Gluten Free Christmas Recipes (Downloadable Book)
    • How To Make Gluten Free Pastry – Recipe E-Book
    • Gluten Free Easter Recipes (Downloadable Book)
    • Simple Gluten Free Breakfast Recipe Book
  • Recipes
    • Gluten Free Recipes
      • Easter
      • Vegan
      • Recipes Using My Flour
      • Breakfast
      • Main Meal
      • Vegetarian
      • Side Dishes
      • Snacks
      • Condiments
      • Desserts
      • Bread
      • Cakes & Bakes
      • Biscuits & Cookies
      • Birthday Cakes
      • Drinks
      • Seasonal
      • Cosmetics/Personal Care
      • Christmas
    • Dairy-free Recipes
    • Egg Free Recipes
    • Soya Free Recipes
    • Nut Free Recipes
    • Refined Sugar Free Recipes
    • Yeast Free Recipes
    • Low FODMAP Recipes
  • Online Courses
    • Gluten Free Diet For Beginners: Free E-Course
    • Say Goodbye To Gluten – Online Course
  • Shop
  • Blog
    • Health blogs
    • Gluten Free Eating Out
    • Vicki’s favourite things
    • Gluten Free Tips & Support
    • Gluten Free Book Reviews
    • Gluten Free Kids
    • Interviews
  • Podcast
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • 0 items£0.00
The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Tea Loaf – Barmbrack (Vegan)

21st November 2017 ·

Gluten Free Tea Loaf – Barmbrack (Vegan)

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Bread Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Gluten Free Vegan Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes· Yeast Free Recipes

This gluten free tea loaf is a traditional Irish bread also called Barmbrack that is often eaten around Halloween. It’s very simple to make with very few ingredients.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

Traditional Irish gluten free fruit loaf (Barmbrack) recipe made #glutenfree #dairyfree and #eggfree for those with #allergies and #intolerances.

A few weeks ago I was contacted by one of my flour customers asking if I had a recipe for gluten free barmbrack.

I’d vaguely heard of this but have to confess to never having made it.

What is Barmbrack?

Barmbrack is a traditional Irish tea loaf that is usually made around Halloween.

The tradition was to hide objects in the bread to be used as a fortune telling game.

When my customer told me that she had been unsuccessful in making the gluten-free tea loaf I felt a challenge come on.

I asked her to send me her ‘usual’ recipe and I set about ‘deglutening’ it.

Is that a word?

Well it is now.

Delicious sliced #gluten free fruit loaf...a traditional Irish fruit bread recipe that can be made in 5 minutes. #glutenfree #vegan

Is the bread easy to make?

The best thing about this bread is that it is incredibly simple.

Much like a soda bread, it relies on bicarbonate of soda for its rise and thus is a yeast-free bread.

In addition to that, I think you could soak the dried fruit in whatever you liked.

I chose to soak it in chai tea for added flavour, but I have a feeling that a little alcohol would be rather yummy too!

You can of course, just use water.

Making the recipe literally took 5 minutes and the result was a rather satisfying vegan and gluten free tea loaf.

I served mine with a little slather of butter, but it was equally delicious without.

Like soda bread this gluten free Barmbrack doesn’t last, so any bread uneaten on the day you bake it is best sliced and frozen.

A quick blast in the microwave is all it will need to bring it back to full glory.

Make a simple gluten free fruit loaf that is #glutenfree #dairyfree and #eggfree in a matter of minutes. Suitable for #vegans too.

What gluten free flour do you use?

The recipe uses my rice free wholegrain gluten free flour blend.

I developed it because I wasn’t happy with the results I was getting from the other blends on the market. Not only are they nutritionally poor, but I found that they often didn’t give the results and flavour that I was looking for.

The blend is made from teff, sorghum, buckwheat, tapioca and potato starch. If you don’t know why I’ve used so many different flours in the blend then read What On Earth Is A Gluten Free Flour Blend. In it you’ll find out why your gluten free baking often fails and why the flour you use is the single most important thing in gluten free baking.

If you like the look of this recipe then sign up for my free gluten free recipe ebook below.

In it I share recipes for gluten free pancakes, scones, pastry, Yorkshire puddings and more. You’ll also get my weekly newsletter of recipe inspiration, tips and news.

Pin the recipe for my gluten free tea loaf, or Barmbrack, so you don’t lose it.

Make this gluten free fruit loaf (Barmbrack) recipe with this simple #glutenfree #dairyfree #eggfree recipe from the Free From Fairy. It uses her revolutionary wholegrain gluten-free flour blend.

Gluten Free Tea Loaf – Barmbrack (Vegan)

This gluten free tea loaf is a traditional Irish bread also called Barmbrack that is often eaten around Halloween. It's very simple to make with very few ingredients.
4.67 from 12 votes
Print Recipe Pin Recipe
Save to bookmarks View Bookmarks
Prevent your screen from going dark
Prep Time10 mins
Cook Time40 mins
20 mins
Total Time50 mins
Servings 1 small loaf
Author Vicki Montague - the Free From Fairy

Ingredients
 
 

  • 225 g raisins - or mixed dried fruit
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 225 ml boiling tea
  • 225 g Gluten-Free Plain Flour - I used my Free From Fairy blend
  • 2 tsp psyllium husk powder - or 1 tsp xanthan gum
  • 50 g coconut sugar - I used Coconut Merchant
  • 1 tsp cinnamon - not required if using chai tea like I did

Instructions
 

  • Place the raisins, salt, bicarbonate of soda and boiling tea or water into a large bowl and leave to soak for around 20 minutes
  • Add the flour, psyllium, sugar and cinnamon and mix until well combined
  • Place into a greased 1lb loaf tin and bake in a pre-heated oven at 190 degrees C (170 degree fan) for around 40 minutes until golden
  • Allow to cool in the tin for 5 minutes before turning out onto a wire rack and allowing to cool completely
  • Alternatively slice and enjoy while hot

Notes

Nutritional information is for guidance only.

Nutrition (Approx)

Calories: 1696kcal | Carbohydrates: 399g | Protein: 23g | Fat: 6g | Sodium: 3745mg | Potassium: 2142mg | Fiber: 32g | Sugar: 34g | Vitamin C: 12.1mg | Calcium: 117mg | Iron: 10.4mg
Share by Email
Previous Post: « Vegan Chocolate Cheesecake With Baileys Almande
Next Post: Clementine & Cranberry Wreath Bread »

Reader Interactions

Comments

  1. Suzanne says

    19th October 2020 at 3:16 pm

    Going to make this at the weekend and I’ll return with my outcome :), all going well I’m thinking of using this recipe for a Christmas cake by soaking fruit in brandy 😉

    • Vicki Montague says

      21st October 2020 at 11:50 am

      Ooo let us know how you get on! Alternatively I’m pretty sure readers of mine have made my Christmas cake egg free by using flax eggs. If you are a member of my private Facebook group you could ask on there…

  2. Karen says

    8th October 2020 at 12:28 pm

    5 stars
    I made this last week and the whole family loved it including the non GF ones. Never had it before but will be making it again.I soaked my fruit in cherry and cinnamon tea. it was lovely.
    Thanks for the inspiration Vicky.

    • Vicki Montague says

      9th October 2020 at 3:05 pm

      Ooo Karen, that sounds absolutely wonderful! I’m delighted to hear that your whole family enjoyed it :).

  3. Deb says

    7th October 2020 at 11:05 pm

    Absolutely wonderful ! I have been baking gluten free vegan for many years however, it is only recently that I discovered the wonders of psyllium husk powder through “the Free From Fairy”. I am still playing around with different combinations of gf flour blends and will admit I have not gathered all the ingredients for your formula as of yet. I tripled this recipe and baked it in a pullman loaf pan with the addition of ground walnuts and pumpkin seeds. So yummy ! Thanks so much for all your efforts Vicki !!! And by the way, the Vegan Chocolate Pudding was exceptionally luscious! I am waiting for a special occasion to make a chocolate cream pie with it ! Great Work !!!

    • Vicki Montague says

      8th October 2020 at 11:46 am

      Thank you so much for letting me know. I’m delighted that you’ve been experimenting 🙂

  4. Pauline Bishop says

    4th September 2020 at 10:46 pm

    Hi I haven’t made this cake yet, my daughter shared the recipe with me. The only problem is psyllium husks and xanthum gum both irritate my stomach. Have you any advise please. Thanks
    Pauline Bishop

    • Vicki Montague says

      8th September 2020 at 4:14 pm

      Hi Pauline, both of these act as gluten replacers to bind the gluten free flours together. You could try using ground flax seeds instead but I’m not sure if that will work as I haven’t tried it.

  5. Ros Wain says

    9th February 2019 at 9:41 am

    5 stars
    This is going to become a staple. Lovely and tasty and moist . Just as nice after freezing and microwaving. Thanks, Vicky.

    • Vicki Montague says

      11th February 2019 at 11:12 am

      Hi Ros, I’m so glad you like it. Thanks for your comment :).

  6. Tamara Gordon says

    19th January 2019 at 2:50 pm

    5 stars
    Great cake!

    • Vicki Montague says

      20th January 2019 at 9:36 am

      Glad you liked it!

  7. Kaitlyn Modz says

    18th October 2018 at 9:26 pm

    Would you happen to have the directions from the recipe using regular wheat flour? I’m not gluten free but have struggled to find a vegan version of this bread. Any advice you have would be really appreciate it!

    • Vicki Montague says

      30th October 2018 at 11:30 am

      Hi Kaitlyn, I think you could just substitute my flour for wheat flour and you wouldn’t need the psyllium husk because that acts as a gluten replacer. Let me know how you get on!

  8. Angel says

    4th December 2017 at 5:07 pm

    Made this last weekend, lovely! When it starts to dry out a bit, just add some cream or cream cheese topping. Perfect.

    • Vicki Montague says

      8th December 2017 at 1:46 am

      Ooo yum! That sounds fabulous. I’m so glad you liked it!

  9. Midge @ Peachicks' Bakery says

    27th November 2017 at 10:46 am

    Oooh this looks amazing!! Would be great to slice & freeze for lunchboxes! Definitely off to make a batch of this!

    • Vicki Montague says

      27th November 2017 at 11:12 am

      Yes, I hadn’t thought of that! But it would 😉

  10. Cat says

    22nd November 2017 at 11:36 am

    Ooh this looks delicious! I love raisins in bread x

  11. Jacqui Bellefontaine says

    22nd November 2017 at 10:34 am

    5 stars
    I love Barm Brack and well done on making it gluten free so more people can enjoy it too. I have to say yours looks as good as any others I have seen Thank you for linking to #CookBlogShare

    • Vicki Montague says

      23rd November 2017 at 4:32 pm

      Ah thanks so much! I’ve never had it before but I love it!

Primary Sidebar

Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

Follow me…

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Footer

"Let food be thy medicine. And let medicine be thy food".

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
  • Roo’s Recipes
  • Shop
  • Vicki Recommends
  • Useful Websites
  • Full Privacy Policy

Copyright © 2023 · Free From Fairy