Gluten Free Oat Bread Recipe with Cinnamon and Cranberries

My husband loves raisin bread, but I haven’t made him any since I have been gluten free. He used to make his own using the bread machine. I wanted to make him a gluten free oat bread recipe with raisins this morning, but I was out of raisins (used them in the gluten-free oatmeal cookies I made for him last weekend). I don’t care for raisins anyway, so I used dried cranberries instead. Oh! – it turned out so good! My hubby was very pleased, as well. I’m looking forward to adding walnuts next time, though the hubby is not a big nut fan. I also used Expandex® in this recipe, but you can make it without the Expandex by substituting additional oat flour. However, it will come out a little heavier. Perhaps adding an additional egg white may help, too, if you skip the Expandex. I can picture a chicken or turkey sandwich, possibly with cream cheese. Yum! It also makes a great snack! Enjoy this gluten free oat bread recipe with cranberries or raisins!

Gluten Free Oat Bread Recipe with Cinnamon and Cranberries


Yield: 1 loaf (13-16 slices)

Gluten Free Oat Bread Recipe with Cinnamon and Cranberries

A wonderful, gluten free sandwich bread made with cranberries. It makes a scrumptious toast, as well.


  • 1 cup water, heated to 110°F
  • 1 1/2 Tablespoons sugar
  • 1 packet or 2 1/4 teaspoons active dry yeast
  • 3 egg whites, at room temperature or 3 Tablespoons Gluten-Free Egg White Powder + 6 Tablespoons filtered water
  • 1 cup gluten-free oat flour*
  • 1 cup potato starch
  • 1/2 cup tapioca flour/starch
  • 1/4 cup Expandex or 1/4 cup additional tapioca flour
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoon guar gum
  • 3/4 teaspoons sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons gluten-free apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 to 3/4 cup dried cranberries or raisins, (I used 1/2 cup)
  • 2 teaspoons gluten-free oats for top (I used Cream Hill Estates Lara’s Gluten-free Oats.)
  • Gluten-free spray oil or cooking oil, for pan and top of bread
  • Walnuts, finely chopped (optional)


  1. Grease a 9×4 inch loaf pan.
  2. Mix warm milk or water with sugar and yeast in a cup and set aside until foamy on the top, about 5 minutes. If it does not get foamy start all over.
  3. Beat the eggs at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
  4. Whisk together the dry ingredients.
  5. Alternately, add wet and dry ingredients to mixer while blending on medium speed (#6 on a KitchenAid mixer).
  6. Add dough batter to prepared pan.
  7. Add water to almost fill a cup. Dip a rubber spatula into the water each time you smooth the top of the dough out.
  8. Spray oil or oil the top. If using oatmeal on top, brush on some egg white to ensure the oatmeal sticks well. Press the oatmeal into the dough a little bit by hand or with a spatula.
  9. Set pan in a warm environment. You can heat your oven to 200°F, (I do 170°F) and shut it off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of the pan, about 40 minutes.
  10. Remove pan from oven. Preheat oven to 375°F.
  11. With a long serrated knife, slice into the top of the dough about 2 to 3 times diagonally, about 1/8-1/4 inch deep. This allows the steam to escape.
  12. Place the pan on the center of the rack in the center of the oven and bake for 37-40 minutes or until dough reaches 205°F.
  13. Set on a cooling rack for a few minutes until you can touch it comfortably. Remove bread and allow to completely cool on rack. Do this as soon as possible or the steam will make the bottom and sides of the bread soggy.
  14. Slice with an electric slicer, electric knife or serrated knife.


* Suggested brands: Cream Hill Estates’ Lara’s Oat Flour in Canada or Bob's Red Mill in the U.S.

Sorghum may be substituted for the oat flour.

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