Gluten-Free Raisin Bread: Irish Barmbrack

This gluten-free raisin bread is based on a traditional Irish barmbrack. It is a sourdough fruit bread that has a hint of sweetness and cinnamon. It is simply divine toasted with butter. Perfect next to a strong brewed cup of Barry’s tea.

We spent several years living in a small town outside of Dublin when Max was a toddler. The local playgroup was held in a GAA pub, and they served tea with toast for a snack. Barmbrack was particular to Hallowe’en and was quite the treat.

Barmbrack is often confused with tea brack, a moist and dense fruit cake. While I’ve never actually seen a gluten-free barmbrack in the grocery store, I’ve eaten enough slices of regular barmbrack to know how to make a GF version. (I wasn’t always as strictly gluten-free as I am now).

Starting with Soured Flour

All of my gluten-free recipes start with soaked and soured flour. It’s simply the best way to make great-tasting GF baked goods.

• Soured GF flour is stickier, requiring fewer binders and starches.
• It adds a LOT of flavor. No more bland baking!
• The acidity allows for a double-rise.

Alternatives to Sourdough Starter

The recipe calls for a gluten-free sourdough starter. However, it’s not necessary to feed and maintain a starter. If you are short on time, or not interested in the work involved with keeping a sourdough starter here are a few alternatives.

The only trick is to set up the culture the day before you plan to bake. Simply mix 1 1/2 cups of liquid with 1 1/2 cups of flour, and let it sit out on the counter for 24 hours. Cover it with a tea towel, and stir once or twice to prevent it from drying out on top.

Here are a few quick options:

1. Cultured dairy: Buttermilk, yogurt or milk kefir will all culture flour.
2. Probiotic sodas: Kombucha and water kefir are great work-arounds. They contain yeast, which means that they will give you the double rise from the acidity and yeast. Just use an unflavored kombucha, or choose a flavor that will compliment the gluten-free barmbrack.
3. Buckwheat or teff: Buckwheat and teff flour both contain a symbiotic yeast, which means they ferment quickly. The only trick is that they are both dense, high-fiber flours, and will result in a heavier, brown loaf of bread.

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