Tuesday, November 2, 2010

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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13 comments:

  1. what temp to bake? and when to add dry? THANK YOU FOR ADDING GLUTEN FREE as alternative; nice balance to a site of varied recipes...

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  2. Julie, I may not have celiacs, but I know how much effort you put into perfecting your recipes, and feel confident enough making your recipes for those in my life that are celiac.
    You are amazing, thank you.

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  3. Thank you, Marie! I wanted to change something late last night on my post and it messed everything up - I finally had to start over and I'm sorry I left out those important pieces of info.
    My recipe is corrected!

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  4. Julie, this looks wonderful. Thank you! I have the quinoa already, and will pick up the other ingredients next week.
    Liz

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  5. Thanks Julie, I'll forward this to my niece...

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  6. I am new to your blog, and am thrilled to see all the gluten free recipes. Although I am wondering something, my son is gluten free but also Dairy (Casien) free-but most of your recipes have milk in them...my son drinks rice or almond milk-would that work to substitute that for regular milk???

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  7. Yes... substituting rice or almond milk is fine!

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  8. I have this in the oven right now and it smells incredible! Thanks for the great recipe - can't wait to eat it :)

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  9. It is so wonderful to see a variety of good looking and tasting GF recipes. I have noticed that most if not all your recipes have egg and dairy in them. I have an Aunt that has a major allergy to egg and dairy and is sensitive to wheat and yeast. How would you recommend substituing the egg? Would it be possible to substitue the yeast with something else?

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  10. Hi, I am wondering if this recipe could be turned into buns? My gluten-free daughter is missing her weekly raisin bun.

    Thanks

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  11. Hi,
    I was wondering if this recipe can be turned into raisin buns?

    thanks

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  12. Hi Anonymous .. sure, this recipe would be fine as buns -- just bake them in lightly greased muffin tins - so they are forced to keep a 'bun shape' .

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