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Gluten-Free Barmbrack Loaf

A Gluten-Free Barmbrack Loaf that’s perfect for Saint Patrick’s Day.

Gluten-free barmbrack

Gluten-Free Barmbrack Loaf Recipe

Just a quick post today, to share a gluten-free barmbrack loaf, a version of the Irish quick bread. It’s traditionally served around Halloween or the new year but since today is St. Patrick’s Day in America I thought it would be fun to do an Irish-inspired recipe. “Bairín breac” — which comes from the Irish bairín, meaning loaf and breac meaning speckled — is so easy to do gluten-free, with a simple blend of almond flour and arrowroot. I did a combination of regular and golden raisins here, soaked over night in black tea, though you could do either one alone. A little bit of coconut sugar rounds out the rich flavor of this naturally sweet loaf that is perfect with afternoon tea or as a morning snack.

This is how James Joyce described barmbrack in a short story from The Dubliners: “The fire was nice and bright and on one of the side-tables were four very big barmbracks. These barmbracks seemed uncut; but if you went closer you would see that they had been cut into long thick even slices and were ready to be handed round at tea.” As I am quite fond of the idea of tea-time, especially by a fire, this sounds just right.

Til next time – N x

Need substitutions? Swap tiger nut or another nut flour for the almond flour and tapioca for the arrowroot. Try maple syrup or brown sugar instead of the coconut sugar.

Gluten-Free Barmbrack Loaf

Nicole Spiridakis
Note that the raisins need to be soaked overnight so plan to begin this bread the day before you make it.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine Irish
Servings 10 servings
Calories 183 kcal


  • 2 cups/260 g almond flour
  • ½ cup/70 g arrowroot
  • 2 tsp baking powder
  • ¼ tsp fine grain sea salt
  • 2 large eggs
  • cup unsweetened applesauce
  • ¼ cup 1/4 cup coconut sugar or maple syrup
  • ¼ cup black tea
  • ½ cup raisins
  • ½ cup golden raisins


  • Soak the raisins overnight: In a medium bowl, place raisins, 2 tea bags, and 1 1/2 cup boiling water. Let this steep for about 10-12 hours
  • After soaking the raisins, drain the tea and reserve ¼ cup. Remove the tea bags.
  • Preheat oven to 350° F degrees and lightly grease a 9×5 loaf pan and line the bottom with parchment paper.
  • In a medium bowl combine the almond flour, arrowroot, baking powder, and salt and whisk to combine.
  • In a large bowl, whisk together the eggs, applesauce, coconut sugar, and tea. Stir in the raisins. Add the dry ingredients to the wet mixture and stir until just combined.
  • Pour batter into the prepared loaf pan, place in the oven, and bake for 45-50 minutes. Remove from oven and place on a rack to cool, 10 minutes, then turn out onto the rack to cool completely. Let loaf cool completely before serving. Loaf will keep, well wrapped in the fridge, for 5 days.


Serving: 1 sliceCalories: 183kcalCarbohydrates: 13gProtein: 0.4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 146mgPotassium: 127mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 1mgCalcium: 109mgIron: 1mg
Keyword gluten-free barmbrack
Did you make this recipe?Let me know in the comments how it went!

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