Gluten-Free Raisin Bread

How to make gluten free raisin bread following a traditional Barmbrack recipe

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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.


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


  1. Preheat the oven to 400 F.
  2. Mix the sourdough starter with eggs, and melted butter. 
  3. Add in the flour, sugar, cinnamon, salt, and baking soda. Stir so that everything is well combined. Then add in the dried fruit.
  4. 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.
  5. Bake for 55 to 65 minutes, until the loaf, is cooked through and browning.
  6. Allow to cool completely before slicing.


  • 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.


Keywords: Halloween, fall, fruit bread, raisin bread