Raisin Cinnamon Oatmeal Bread -- Gluten Free

A dear reader of this cooking blog sent me an e-mail asking if I couldn't come up with a gluten free version of Raisin Cinnamon Oatmeal Bread.

I was happy to try ... and so ... Liz , just for you --- here it is !

• 1 cup raisins
• 1/2 cup warm water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 1/2 tbsp active dry yeast
• 1/2 sorghum flour
• 1/4 cup ground oat flour (grind gluten-free oat flakes in coffee grinder)
• 1/4 cup Quinoa flour
• 1/4 cup white corn flour
• 1/2 cup potato starch
• 2 tbsp sugar
• 1 tsp xanthan gum
• 1 generous teaspoon of cinnamon
• 1 egg
• 1/2 cup warm milk
• 1/4 cup water
• 1 tbsp oil
• 1 tsp vanilla extract
• oat flakes (gluten-free)

1. wash raisins - then soak for 1/2 hour in hot water with 1 tbsp vanilla extract added
2. Blend dry ingredients well and set aside
3. Mix 1 tsp sugar with 1 tsp gelatin in cup and add 1/2 cup warm water, stir well and add the yeast , stir again and let proof until doubled in volume . Placing the cup in a bowl of hot water keeps the proofing yeast mix. warm
4. Put milk, water, egg and oil and vanilla extract into mixer bowl and blend together on low speed. Add yeast mixture.
5. Add dry ingredients all at once and mix on low speed until blended then beat on high for 4 minutes.
6. Strain raisins and add them to the dough.
7. Turn dough into a greased regular sized loaf pan and with a wet hand smooth the top .
8. Sprinkle the top with oat flakes.
9. Cover with plastic wrap and let rise until well rounded over the top of the pan - about 45 minutes
10. Bake in pre-heated 350° oven for 55 minutes.
11. Let cool a few minutes in the pan , then turn out to finish cooling on wire rack.

This bread smells wonderful baking, tastes good , toasts well , and freezes well too.

NOTE - I bought some Quinoa seed some time ago and liked the taste. I ground it into flour but was disappointed that the flavor did not blend pleasingly with other flours. In this recipe it is at its best!

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