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.
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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.
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.
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.
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Pin the recipe for my gluten free tea loaf, or Barmbrack, so you don’t lose it.
Gluten Free Tea Loaf – Barmbrack (Vegan)
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
Suzanne says
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
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…
Karen says
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
Ooo Karen, that sounds absolutely wonderful! I’m delighted to hear that your whole family enjoyed it :).
Deb says
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
Thank you so much for letting me know. I’m delighted that you’ve been experimenting 🙂
Pauline Bishop says
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
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.
Ros Wain says
This is going to become a staple. Lovely and tasty and moist . Just as nice after freezing and microwaving. Thanks, Vicky.
Vicki Montague says
Hi Ros, I’m so glad you like it. Thanks for your comment :).
Tamara Gordon says
Great cake!
Vicki Montague says
Glad you liked it!
Kaitlyn Modz says
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
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!
Angel says
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
Ooo yum! That sounds fabulous. I’m so glad you liked it!
Midge @ Peachicks' Bakery says
Oooh this looks amazing!! Would be great to slice & freeze for lunchboxes! Definitely off to make a batch of this!
Vicki Montague says
Yes, I hadn’t thought of that! But it would 😉
Cat says
Ooh this looks delicious! I love raisins in bread x
Jacqui Bellefontaine says
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
Ah thanks so much! I’ve never had it before but I love it!