Baking - Gluten Free Tea Loaf recipes

Author: Tanya Calkins

Dried fruit is soaked in tea before being baked into a gluten and dairy free cake. This gluten free tea loaf is a traditional Irish bread also called Barmbrack that is often eaten around Halloween.

Gluten Free Tea Loaf
Gluten Free Tea Loaf
Super Easy To Make Wheat-free Bread
Vegan Tea Loaf
Is there a gluten free tea loaf recipe?
How do I make a tea loaf?
How to make a gluten free fruit loaf?
What is tea loaf made of?

Gluten Free Tea Loaf

This gluten free tea loaf is a great fruit loaf recipe. Dried fruit is soaked in tea before being baked into a gluten and dairy free cake. Total time does not include the soaking of the fruit, which should ideally be done overnight.
Total time: 80 minutes
Cook time: 70 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: British
Number of ingredients: 12

Ingredients:

100g raisins or sultanas (or even mix of both)
50g prunes
50g dried apricots
150ml boiling water
3 tea bags
200g self-raising gluten free flour
1/4 tsp xanthan gum
1 tsp mixed spice
100g light brown sugar
1 orange (zest only)
3 tbsp vegetable oil
2 large eggs

Nutrition:

Calories: 202 calories
Carbohydrate: 39 grams carbohydrates
Cholesterol: 31 milligrams cholesterol
Fat: 4 grams fat
Fiber: 2 grams fiber
Protein: 4 grams protein
Saturated Fat: 1 grams saturated fat
Serving Size: 1 serving
Sodium: 17 grams sodium
Sugar: 21 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 4 grams unsaturated fat

How to cook:

Place the tea bags in a jug and pour the boiling water over. Leave the tea to brew for 10 minutes.
Chop the prunes and the apricots into quarters. Once the tea has brewed, leave the tea bags in, pour the fruit into the jug and stir. Cover and leave ideally overnight - or for at least an hour or two. You want the tea to be cold before you make the cake.
When you're ready to make the cake, preheat the oven to 180'C / Fan 160'C / Gas Mark 6. Line a 2lb loaf tin with a loaf liner or baking paper and set to one side.
Add the flour, xanthan gum, mixed spice, sugar and orange zest to a large mixing bowl and stir well.
In a separate small bowl or mug, crack the eggs and add the oil. Lightly beat together and then pour in to the dry ingredients. Mix well with a wooden spoon until it forms a thick batter.
Remove the tea bags from the fruit and discard. Pour the fruit and leftover liquid into the cake batter and mix well until completely combined. Pour into the lined loaf tin and smooth the top with a spatula.
Place in the centre of the oven and bake for 1 hour 10 minutes. It should be a lovely golden brown colour and have risen slightly. Check the cake after around 45 minutes and if it is starting to darken too much on top, cover with some foil.
Cool the cake in the loaf tin before serving - can be served while still slightly warm or completely cool. Slice and slather with butter to serve. Store in an airtight container.

Notes: Low Fat Fruit Loaf Recipe, Add the fruit and soak for 2-3 hours. Preheat the oven to 180oC, gas mark 4. Grease and base line a 1kg loaf tin. Mix the sugar and eggs into the fruit mixture. Mix the …

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gluten free tea loaf barmbrack vegan easy to make wheat-free bread free tea loaf barmbrack vegan super easy to make wheat-free bread

Gluten Free Tea Loaf

This gluten free tea loaf is a traditional Irish bread also called Barmbrack that is often eaten around Halloween. It's very simple to make with very few ingredients.
Provided by: Vicki Montague - the Free From Fairy
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 8

Ingredients:

225 g raisins ( or mixed dried fruit)
1 tsp salt
1 tsp bicarbonate of soda
225 ml boiling tea
225 g Gluten-Free Plain Flour (I used my Free From Fairy blend)
2 tsp psyllium husk powder (or 1 tsp xanthan gum)
50 g coconut sugar (I used Coconut Merchant)
1 tsp cinnamon (not required if using chai tea like I did)

Nutrition:

How to cook:

Place the raisins, salt, bicarbonate of soda and boiling tea or water into a large bowl and leave to soak for around 20 minutes
Add the flour, psyllium, sugar and cinnamon and mix until well combined
Place into a greased 1lb loaf tin and bake in a pre-heated oven at 190 degrees C (170 degree fan) for around 40 minutes until golden
Allow to cool in the tin for 5 minutes before turning out onto a wire rack and allowing to cool completely
Alternatively slice and enjoy while hot

Notes: Super Easy To Make Wheat-free Bread, Grease a 1lb loaf tin then toss a small handful of flour (wheat free, if preferred) around the inside of the tin to coat. 5. Tip excess flour out. 6. Pour in mixture. 7. …

Super Easy To Make Wheat-free Bread

This bread is really fabulous, especially for those of us who have problems with wheat. It’s very easy to make (no kneading or rising required), tastes great and you can throw it together in a couple of minutes any time the oven is on. Plus, it keeps really well for up to three days.
Provided by: Roisin Armstrong
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 7

Ingredients:

400g pinhead oats
500g natural yoghurt (large tub)
1 handful wheat-free flour (for coating loaf tin)
1 tsp baking soda
10ml olive oil
10ml honey, optional
Sunflower seeds for scattering on top

How to cook:

1. Preheat oven to 180ºC / 160ºC fan / gas mark 7
2. Keep back 4 tablespoons of the yoghurt.
3. Mix all ingredients together. If it is dry add some of the left over yoghurt.
4. Grease a 1lb loaf tin then toss a small handful of flour (wheat free, if preferred) around the inside of the tin to coat.
5. Tip excess flour out.
6. Pour in mixture.
7. Sprinkle sunflower seeds on top before baking.
8. Bake for 40-45 minutes. I like to cook it really well, as I hate soggy bread, but vary it to your own taste, I tend to turn it out of the tin and then put it back in upside down for another 10 minutes to properly cook the bottom.

Notes: Basic Bread Maker Loaf Recipe, Stir with a fork to blend well. In a mixing bowl, whisk together millet flour, rice flour, corn starch, potato starch, potato flour, xanthan gum, and salt. …

Vegan Tea Loaf

A soft and moist tea loaf that's bursting with dried fruit. This fruit loaf is comforting everyday home-made cake at its best.
Provided by: Helen Best-Shaw
Total time: 120 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: Cakes & Bakes,Traditional British
Number of ingredients: 9

Ingredients:

200 g mixed dried fruit
180 ml strong brewed tea
90 g sugar (golden caster)
2 tsp mixed spice
160 g plain flour (or use self raising and omit the baking power)
1 tsp baking powder
0.5 tsp bicarbonate of soda
1 pinch salt
3 tsp melted Flora Light or neutral flavoured oil

Nutrition:

How to cook:

Brew the tea and soak the dried fruit in it until cooled. You can cover the bowl and leave it to steep for up to 24 hours in the fridge.
Grease and line a 15 cm / 1lb loaf tin. Heat the oven to 160°C (fan)/180°C/350°F/Gas 4.
In a large bowl, mix the dry ingredients: flour, sugar, spices, bicarbonate of soda, baking powder and salt.
Add the oil, and all the fruit and tea mixture. Mix well.
Spoon the mixture into the loaf tin, and flatten the top. Place in the oven and bake for 40-50 minutes.
The cake is done when a skewer comes out clean. If the top of the cakes starts to brown before the inside is cooked, then loosely drape a piece of foil over the tin to slow it down.
Allow to cool for 5 minutes before removing from the tin,

Notes: Lincolnshire Tea Loaf Recipe, Mix together the fruit, sugar and tea and soak overnight. Next day stir in the egg and flour and place mixture in a greased 2lb loaf tin or two 1lb tins. Bake for 45 …