Gluten free tea bread tastes almost exactly like it’s gluten-full counterpart, also known as Bara Brith. Chock full of dried fruit, you’ll be making it on a regular basis!
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Sometimes, I just wonder if certain recipes I make on a regular basis can be converted to gluten free without sacrificing the taste and texture of the original. Sometimes, I experiment and it works, and other times it doesn’t.
This tea bread is one of those recipes that works really well. It’s not a light and airy cake, but dense and full of fruit. The only real difference is that it’s a bit more crumbly than my regular Scottish tea bread, however, as you can see, the loaf slices beautifully, so it’s not a big issue. An added perk to this gluten free tea bread is that it is also dairy-free! Yep, no butter, milk or yogurt!
Try this gluten free orange loaf cake, too!
What is a gluten free tea bread?
This type of tea bread is based on a recipe where dried fruit is soaked in hot tea which absorbs the liquid and flavor of the tea and plumps up. This gluten free version simply doesn’t contain any gluten, for those who have Celiac disease, have a gluten intolerance or simply want to avoid gluten.
I’ve made this gluten free tea bread many times, and have approval from friends and family. In fact, the cup in the photo was made by my friend Rebecca, who is someone I often give my gluten free bakes to. Isn’t it pretty?
I hope you enjoy this recipe as much as we have (my friends and family who have been kind “taste-testers.”
Gluten FreeTea Bread (Gluten Free Bara Brith)
recipe slightly adapted from my Scottish Tea Bread recipe
Ingredients*
- 114 g (2/3 c) Zante currants (notblackcurrants)
- 114 g (3/4 c) raisins
- 114 g (3/4) golden raisins (Sultanas)
- 228 g (1 1/4 c) soft, dark brown sugar
- 300 ml (10 oz) hot black tea (stronger is better) I use Typhoo, PG Tips or Yorkshire Gold
- 1 egg, beaten
- 285 g (1 3/4 c) Trader Joe’s gluten free baking flour, sifted
- 1/4 tsp xanthan gum
- 2 tsp baking powder
*TIPS~
- Use 12 ounces (just under 2 1/4 c) total of dried fruit.Try orange flavored cranberries with raisins and sultanas. Apricot pieces work well, but I used dried pineapple once and didn’t like it.
- Also, the stronger the tea, the darker the bread will be.
- I’ve also used 8 oz of tea and 2 0z of brandy, but honestly couldn’t tell the difference in the outcome.
Directions
Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
The next morning, or 6 to 8 hours later.
Preheat the oven to 350°F (180°C)
Grease and flour the inside of a loaf tin and set aside.
Pour the fruit/tea mixture into a large bowl.
Next, add the beaten egg.
Add the gluten free flour, xanthan gum and baking powder and mix well.
Pour the batter into the prepared pan and place into preheated oven.
Bake for 60 to 65 minutes or until a cake tester comes out clean. Allow the gluten free tea bread to cool in the pan for 15 minutes, then carefully remove and place on a cooling rack. Be sure to cool completely before slicing.
Enjoy with a cup of tea, of course! I have tutorials on how to make loose leaf tea, and a proper cup of British tea using teabags.
Here’s another similar recipe for Apricot Tea Bread from my pal,
Janice, at Farmersgirl Kitchen in Scotland, and a
gluten free Almond Tea Bread from Cynthia at What a Girl Eats.
Gluten Free Tea Bread (Gluten Free Bara Brith)
Yield: 16
Prep Time: 8 hours
Bake Time: 1 hour
Total Time: 9 hours
A fruity tea bread, made gluten free and dairy free.
Ingredients
- 114 g (2/3 c) Zante currants (notblackcurrants)
- 114 g (3/4 c) raisins
- 114 g (3/4) golden raisins (Sultanas)
- 228 g (1 1/4 c) soft, dark brown sugar
- 300 ml (10 oz) hot black tea (stronger is better)
- 1 egg, beaten
- 285 g (1 3/4 c) Trader Joe's gluten free baking flour, sifted
- 1/4 tsp xanthan gum
- 2 tsp baking powder
Instructions
- Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
The next morning, or 6 to 8 hours later.
- Preheat the oven to 350°F (180°C)
- Grease and flour the inside of a loaf tin and set aside.
- Pour the fruit/tea mixture into a large bowl.
- Next, add the beaten egg.
- Add the gluten free flour, xanthan gum and baking powder and mix well.
- Pour the batter into the prepared pan and place into preheated oven.
- Bake for 60 to 65 minutes or until a cake tester comes out clean. Allow the gluten free tea bread to cool in the pan for 15 minutes, then carefully remove and place on a cooling rack. Be sure to cool completely before slicing.
Notes
*TIPS~
- Use 12 ounces (just under 2 1/4 c) total of dried fruit.Try orange flavored cranberries with raisins and sultanas. Apricot pieces work well, but I used dried pineapple once and didn't like it.
- Also, the stronger the tea, the darker the bread will be.
- I’ve also used 8 oz of tea and 2 0z of brandy, but honestly couldn’t tell the difference in the outcome.
Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 151Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 72mgCarbohydrates: 37gFiber: 1gSugar: 27gProtein: 2g
Nutrition information is only estimated.
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