Gluten-Free Oatmeal Cinnamon Raisin Bread
Tender gluten-free loaf combining brown rice flour, tapioca and potato starches with soaked oats and raisins. Leavened with rapid-rise yeast and xanthan gum for structure. Warm spice from cinnamon throughout. Baked until internal temperature reaches 200F for proper doneness.
Ingredients
- 1 cup brown rice flour
- ½ cup potato starch
- ½ cup tapioca starch
- ¼ cup milk powdernon-dairy milk powder1:1dairy-freeFull guide →
- 2 ½ teaspoons xanthan gum
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ¾ cup warm water, start with and add up to 0.25 cup if necessary
- 2 tablespoons granulated sugar
- 1 tablespoon rapid rise yeast
- 2 teaspoons apple cider vinegar
- 2 tablespoons vegetable oil
- 2 large eggsflax eggs or appleseed2 large eggs = 0.5 cup preparedconf:2Full guide →
- 2 egg whites
- ½ cup certified gluten-free rolled oats
- 1 cup raisins
Instructions
- 1
Grease a 9x4 or 9x5 bread pan with butter or coconut oil.
- 2
Soak oats and raisins in hot water for 10 minutes, then drain using a sieve or strainer.
- 3
Combine water, sugar, and yeast in a small bowl, stir, and let sit until foamy.
- 4
Add cider vinegar, vegetable oil, eggs, and egg whites to yeast mixture.
- 5
In stand mixer bowl, combine all dry ingredients until evenly mixed.
- 6
Add soaked oats and raisins to dry ingredients.
- 7
With paddle attachment on low speed, slowly add wet ingredients.
- 8
Scrape down sides of bowl with rubber spatula.
- 9
Turn mixer to medium speed and beat for 2 minutes.
- 10
Spoon dough into prepared bread pan.
- 11
Let rise uncovered in a warm, draft-free place for 25 minutes until dough reaches top of pan.
- 12
Bake in preheated 350F oven for about 35 minutes until internal temperature reaches 200F.
- 13
Remove from oven and leave in pan for 5 minutes.
- 14
Remove from pan and cool on wire racks, optionally flipping every 5 minutes.
Tips
Soak oats and raisins in hot water to soften and hydrate; it is acceptable if still slightly wet after draining as long as no puddles remain.
To create a warm proofing environment, preheat oven to 100F, turn off, and leave oven light on.
Cool loaf on its side, flipping every 5 minutes for even cooling.
Good to Know
Airtight bag at room temperature for 3 days, or wrapped in plastic wrap and frozen.
Dough can be prepared through mixing; allow full rise and bake before storage.
Slice and serve warm or at room temperature. Toast slices for added crispness.
Common Mistakes
Do not skip draining soaked oats and raisins to avoid excess moisture that undermines structure.
Do not skip xanthan gum or reduce amount to avoid dense, crumbly crumb.
Do not rush proofing to avoid underproofed loaf with gummy interior.
Substitutions
Dairy-Free Swaps
Vegan Options
removes:dairy