Gluten free barmbrack

Recipe by:

Darina Allen

A simple and totally delicious barnbrack, suitable for coeliacs or those with a wheat intolerance. This loaf keeps very well and is delicious cut into slices spread with butter. Hide a ring, pea, stick or a coin in the mixture for extra excitement

Gluten free barmbrack

SERVES

8

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

75

MINUTES

CUISINE

Traditional

COURSE

Baking

Method

  1. Soak the fruit in cold tea overnight. Preheat the oven to 180°C/350°F/gas mark 4.

  2. Next day add the lightly beaten egg and sugar to the fruit and tea and stir together well. Sift the rice flour, cornflour, gluten-free baking powder, xanthan gum and mixed spice together.

  3. Add to the fruit mixture and stir well. Wrap the charms individually in greaseproof paper and hide in the mixture. Gently mix in the 3 tablespoons of milk and pour into the prepared loaf tin.

  4. Cook in the preheated oven for 1 ¼ hours approximately until a skewer comes out of the loaf clean. Brush with stock syrup (if using) so the top and sides are sticky and delicious. Cool on a wire rack. Serve out in slices with a little butter.

Ingredients

  • 75g (3oz) sultanas

  • 75g (3oz) raisins

  • 75g (3oz) currants

  • 40g (1½oz) cherries, halved

  • 40g (1½oz) candied peel, chopped (preferably homemade)

  • 200ml (7fl oz) tea

  • 1 egg, lightly beaten, preferably free-range

  • 150g (5oz) soft brown sugar

  • 175g (6oz) rice flour 50g (2oz)

  • cornflour

  • 1½ tsp gluten-free baking powder

  • 1 level tsp xanthan gum

  • 1 tsp mixed spice

  • 3 tbsp milk

  • 3-4 tbsp Stock Syrup or boil 2 tbsp sugar with 2 bsp water

  • Equipment: 1 x 1kg (2lb) loaf tin, lined with parchment paper

Method

  1. Soak the fruit in cold tea overnight. Preheat the oven to 180°C/350°F/gas mark 4.

  2. Next day add the lightly beaten egg and sugar to the fruit and tea and stir together well. Sift the rice flour, cornflour, gluten-free baking powder, xanthan gum and mixed spice together.

  3. Add to the fruit mixture and stir well. Wrap the charms individually in greaseproof paper and hide in the mixture. Gently mix in the 3 tablespoons of milk and pour into the prepared loaf tin.

  4. Cook in the preheated oven for 1 ¼ hours approximately until a skewer comes out of the loaf clean. Brush with stock syrup (if using) so the top and sides are sticky and delicious. Cool on a wire rack. Serve out in slices with a little butter.