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Today's Gluten Free Baking Creation

Tuesday, October 15, 2013



Oatmeal Cinnamon Raisin Bread

I think the next one I make I'll add more raisins. Otherwise this one is wonderful. Light and fluffy. The recipe says it can stay on the counter for up to 3 days in an air tight bag. I'll see how it is after 24 hours on the counter. I don't think it'll last much longer than that. Hubby is enjoying this too. lol

Ingredients
• 1/2 cup certified gluten free rolled oats
• 1 cup raisins

Wet Ingredients:
• 3/4 – 1 cup warm water (start with 3/4 cup and add up to 1/4 cup if necessary)
• 2 tablespoons granulated sugar
• 1 tablespoon rapid rise yeast
• 2 teaspoons cider vinegar
• 2 tablespoons oil
• 2 large eggs
• 2 egg whites

Dry Ingredients:
• 1 cup brown rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 1/4 cup milk powder
• 2 teaspoons ground cinnamon
• 2 1/2 teaspoons xanthan gum
• 1 teaspoon salt

Instructions
1. Place oats & raisins in a bowl and cover with hot water. Set aside and let soak for 10 minutes. Drain water using a sieve or strainer. It is Ok if it is still wet, you just don’t want any puddles in the mixture.
2. Combine water, sugar & yeast. Stir and let sit until foamy on top. Then add the cider vinegar, vegetable oil, eggs and egg whites.
3. Combine all dry ingredients together in the bowl of a stand mixer until well mixed.
4. Add the soaked oats & raisins to the dry ingredients. Turn the mixer (with the paddle attachment) on low speed, and slowly add the wet ingredients. Once combined, scrape down the sides of the bowl with a rubber spatula. Turn the mixer on medium, beat for 4 minutes.
5. Spoon dough into prepared bread pan. Let rise, uncovered, in a warm, draft-free place for 25 minutes, or until it has reached the top of the bread pan. (I preheat my oven to 100 degrees F, and turn it off, just so it is warm in there, and then I leave the oven light on for warmth, and well…light.)
6. Place bread in preheated 350 degrees F oven, and bake for 30-35 minutes, or until nicely browned & the loaf sounds hollow when tapped on the top.
7. Remove loaf from oven, and leave in the bread pan for 5-10 minutes. Remove from pan & cool on wire cooling racks (I like to cool loaf on its side). When the loaf is completely cool, store in airtight bag. Can be left on the counter for 3 days, or frozen (wrap in additional plastic wrap if freezing).
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  Member Comments About This Blog Post:

HEALTHY4ME 10/31/2013 3:01PM

    WOW looks good and it rose!!! I think I may try this one... thanks


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KNYAGENYA 10/16/2013 11:40AM

    emoticon

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KARENE10 10/16/2013 9:17AM

    Sounds good emoticon

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ANATASHIKI 10/16/2013 8:22AM

    I'm hungryyyy!!!! lol emoticon emoticon

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LOLABLACK69 10/16/2013 7:42AM

    Looks yummy emoticon emoticon

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DJ4HEALTH 10/16/2013 12:31AM

    emoticon

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CANDYCANE2B 10/16/2013 12:04AM

    This recipe looks and sounds soo yummy!!! Thanks for posting!!!

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SUSANOFROMUK 10/15/2013 11:49PM

    Looks yummy, can you post the recipe please? lol thanks

Comment edited on: 10/16/2013 12:14:51 AM

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0309COOKIE 10/15/2013 11:36PM

    You amaze me with your baking skills. Everything looks so delicious!

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