Gluten-Free Raisin Bread
This gluten-free raisin is based on a traditional Irish barmbrack. It is a yeast-risen fruit bread that has a hint of sweetness and cinnamon. Though the recipe calls for a GF sourdough starter, it doesn’t have to be a sourdough loaf. See the section above for 3 quick alternatives to sourdough starter.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Sourdough
- Cuisine: Irish
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 cups of sourdough starter (see the section above for 3 alternatives)
- 4 eggs
- 1/4 cup of melted butter
- 1 cup of gluten-free flour (see notes)
- 1 1/2 tsp sugar
- 3 tsp xanthan gum
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 tsp baking soda
- 3/4 cup raisins
Instructions
- Preheat the oven to 400 F.
- Mix the sourdough starter with eggs, and melted butter.Â
- Add in the flour, sugar, cinnamon, salt, and baking soda. Stir so that everything is well combined. Then add in the dried fruit.
- Grease a 4 x 8-inch loaf pan. Scrape the batter into the pan. There is no need for an additional rise with this quick loaf.
- Bake for 55 to 65 minutes, until the loaf, is cooked through and browning.
- Allow to cool completely before slicing.
Notes
- Barmbrack is typically a white bread loaf. So you may want to use white rice flour rather than whole grain flour. Personally, I typically use oat flour, which is my favorite GF flour. However, for the photographs, I used a store-bought blend.
- Traditional barmbrack was made with a mix of dried fruits; raisins, currants, diced apricots. Feel free to mix it up by adding different fruits to the recipe!
- This bread needs to bake in a form, however, it doesn’t have to be loaf shape. Feel free to use a circular cake pan for our round loaf.