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)
- wash raisins - then soak for 1/2 hour in hot water with 1 tbsp vanilla extract added
- Blend dry ingredients well and set aside
- 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
- Put milk, water, egg and oil and vanilla extract into mixer bowl and blend together on low speed. Add yeast mixture.
- Add dry ingredients all at once and mix on low speed until blended then beat on high for 4 minutes.
- Strain raisins and add them to the dough.
- Turn dough into a greased regular sized loaf pan and with a wet hand smooth the top .
- Sprinkle the top with oat flakes.
- Cover with plastic wrap and let rise until well rounded over the top of the pan - about 45 minutes
- Bake in pre-heated 350° oven for 55 minutes.
- 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!