Gluten-Free Cranberry Oatmeal Artisan Bread

By flour_arrangements

Smells and tastes heavenly. Great with butter and honey. Heat in your toaster oven or in the microwave for 15 secs before serving the next day. Store in a ziploc bag, refrigerate the second day.

Ingredients

• Makes 1 round 9 inch loaf
• Bowl 1
• 3/4 cup brown rice flour
• 1/2 cup oatmeal
• 1/2 cup sweet sorghum flour
• 1/2 cup tapioca flour
• 1/4 cup white rice flour
• 2 tbsp potato starch
• 2 1/2 Tbsp packed brown sugar
• 1 tsp xanthan gum
• 1 tsp sea salt crystals
• 3/4 tsp cinnamon
• _________
• Bowl 2
• 2 TBSP sugar
• 1 1/2 tsp yeast
• 3/4 cup warm evaporated milk - microwave on high for 30 seconds, before combining with yeast and sugar.
• _________
• Bowl 3
• 2 large eggs
• 3 TBSP maple syrup
• 1/4 cup canola oil
• 3/4 cup cranberries

Preparation

Step 1

YOU WILL NEED 3 BOWLS :)!

Turn oven on to warm setting, or just below 200 degrees.

Combine all ingredients from bowl 1 (in a large bowl); be sure to mix well.

Combine all ingredients together from bowl 2, in a small bowl (yeast, milk and sugar). Set aside and let yeast proof while you move to the next step--will get foamy on top.

Combine all ingredients from bowl 3 in a medium sized bowl (this is the egg mixture).

Mix egg mixture (bowl 3) with the flours. Fold in the yeast mixture next.

Dough should look a little wet.

Fold in 3/4 cup cranberries

Take a 9 inch pie pan - spray with nonstick.

Put dough in pie pan and smooth it out, so dough is evenly distributed throughout the pie pan.

Turn off oven. Stick dough in warm oven, when it's in the pie pan, and let it rise for an hour on the middle rack. (TIP: to keep the oven moist, fill an oven safe dish with hot water and put it on the last rack, while bread rises.)

Bake at 350 for 30-35 minutes (on middle rack)--you don't need to preheat. Just leave the bread in there after it rises and turn on the oven.