Gluten Free Barmbrack Loaf

What is Barmbrack?

Barmbrack, also called barm brack or bairín breac, is a yeasted, speckled loaf served at Halloween. It is typically made in flattened rounds and is very good toasted. The brack - you may also see barmbrack shortened to "brack" - is sweeter than sandwich bread, but it is closer to bread than cake. In my version, I used almond flour and a loaf pan, and soaked the raisins overnight in tea; you can also soak the raisins in whiskey. Brack is meant for breakfast or as a snack, preferably with butter.

Why You'll Love It

A more modern version of the Irish yeasted sweet bread called barm brack, this gluten free barmbrack loaf takes its inspiration from classic recipes by incorporating tea-soaked and plumped golden raisins and raisins with a little extra black tea added to the batter. This recipe is naturally gluten free and is easily whisked together. A few highlights:

• Lightly sweet: Just a little brown sugar (sub maple syrup if you wish) serves to sweeten this loaf, giving it a hint of sweetness rather than making it into a dessert loaf.
• Easily gluten-free: Just two gluten-free flours, almond flour and arrowroot, in the perfect ratio, work together to create a sturdy, moist crumb.
• Dairy-free: If you need to keep dairy-free, no problem, this loaf is already dairy-free! You'll rely on applesauce for a little extra sweetness and moisture, and you won't need any milk.

What You Need for Gluten Free Barmbarck

Here's a glance at the ingredients in this barmbrack loaf. The full ingredient amounts are in the recipe card at the end of this post.

• Almond flour - Protein-rich almond flour forms the base of the loaf
• Arrowroot flour - A starchy gluten-free flour, arrowroot adds a bit of lightness to the loaf
• Baking powder
• Salt - I always use fine grain sea salt in my recipes!
• Eggs - Use large eggs
• Applesauce - Applesauce added moisture and structure to the loaf. Make sure to use unsweetened applesauce if possible.
• Brown sugar - Or try coconut sugar or maple syrup
• Black tea - Use your favorite black tea of choice
• Raisins and golden raisins

Tips & Substitution Suggestions

If you need to play around with flours in this recipe, I've included a few substitutions below, plus some tips for how to make this gluten free barmbrack:

• Almond flour substitute: You can use teff or oat flour by weight for the almond flour.
• Arrowroot substitute: Use tapioca flour instead of the arrowroot.
• Use 1:1 gluten free flour: If you prefer, substitute 2 ¾ cups of gluten free 1:1 baking flour, such as Bob's Red Mill or King Arthur Flour.
• Try whiskey: As noted, for a little alcoholic zing, you can soak the raisins in whiskey rather than tea. I like Jameson's!
• Refined sugar-free: Instead of brown sugar, try coconut sugar or maple syrup. Maple syrup is especially nice because it adds a little extra moisture.
• Check the expiration date on your baking powder: This seems like a no-brainer but it's good to repeat every so often: It's essential to check the expiration dates on your containers of baking powder and baking soda. If they're past their expiration date, or nearing the date, toss them and pick up a fresh package to ensure your loaf rises accurately.

Serving Suggestions

This lightly sweetened loaf is more of a breakfast than a dessert, although if you want to make a dessert that's not overly sweet, you could top slices of brack with a little whipped cream or a drizzle of honey and call it good.

Barmbrack is wonderful warm and spread with a little butter, or toasted and spread with butter or peanut butter for a heartier snack. It's best served with tea.

Storage Options

• Counter - Wrap the loaf in plastic wrap or place it in an airtight container or a sealable bag and store it on the counter for up to 3 days.
• Fridge - Cover the loaf tightly or place it in an airtight container and store it in the fridge for up to 5 days.
• Freezer - To freeze barmbrack wrap it in a layer of plastic wrap, then foil, or place it in a freezer-safe, sealable bag, and place it in the freezer for up to 3 months. Thaw the bread in the fridge before serving it.