I love this traditional fruit loaf. This recipe is my healthier gluten free version which I pack with superberries and keep the sugar to a minimum. Traditionally this is actually a yeasted bread and this makes it easier to create a light loaf full of flavour without the need to add loads of sugar. You can make this egg free by using the flaxseed egg substitution.


Gluten Free Bara Brith


Difficulty – Medium

Time – 15 minutes preparation, 1 hour 30 mins proving and 40-45 minutes cooking

Serves – Makes 1 x 2lb loaf / about 10 slices

What’s good about it?

A delicious fruit tea bread lower in sugar than many traditional versions and gluten free. Use a range of super fruits to provide plenty of flavour, texture, vitamins and minerals. Buckwheat flour adds a wonderful richness and plenty of fibre and antioxidants too.


  1. Place the dried fruit in a bowl and pour over the warm tea. Allow to soak if possible for at least 30 minutes or 1-2 hours.
  2. Place the flours in a large bowl. Rub in butter or dairy free spread to form breadcrumbs. Scatter over the yeast, salt, spices and mix well.
  3. Beat together the egg and maple syrup and add to the flour with the dried fruit and soaking liquid. Beat well with a spoon.
  4. Cover the bowl and allow the mixture to rise for 1 hour.
  5. Grease and line a 2lb loaf tin. Spoon the dough into the loaf tin and cover with cling or a clean tea towel. Allow to rise again for a further 30 minutes.
  6. Preheat the oven to 200C, gas mark 6.
  7. Remove the cling film and place the loaf tin in the oven. Cook for 20 minutes. Cover the top with foil and cook for a further 20-25 minutes until the bread it cooked through. Remove from the oven and allow the bread to cool in the tin for 10 minutes before turning out.
  8. Delicious sliced and served warm or cold.

Did You Know?

If you have a bread maker you can use the gluten free programme to make this bread.

Makes 1 x 2lb loaf


300ml strong warm tea

200g dried mixed fruit – cranberries, goji berries, mulberries, raisins, cherries etc

300g Gluten free bread flour

150g Buckwheat flour

15g dried fast acting yeast

1/2 tsp sea salt

60g butter or dairy free spread

1 tsp mixed spice

2tsp cinnamon

1 egg (or sub flaxseed egg 1tbsp flaxseed with 3tbsp water)

2tbsp maple syrup