Last week I noticed that all of Anne’ blog post photos had disappeared. Seeing this reminded me of my own plight six months ago. So, before I talk about today’s recipe, which as you can see is a wonderful oatmeal cinnamon raisin bread for your breakfast or snack, I want to share my reason of moving to my own domain.
When I joined Google+ I noticed that I already had pictures in my public albums that I have not created. I learned later that all blog spot blogs photos are automatically stored in Picassa. It was all so confusing because I did not even have a picassa account. I immediately made two (thankfully only two) of my albums private and deleted some of the pictures. Little did I know that this action would also delete pictures on my blog. I did not notice my missing pictures until I wanted to share one of my old recipes on Google+. It was disheartening to see my photos gone. I checked few other posts and they did not have photos either. Then another problem arose. I found out that whenever I create a new post, my photos did not save onto the drafts, even though they showed up on my blog. Even my saved and already published drafts had no photos. This drove me crazy. After googling and reading on blogger forums I realized my mistake that even if I now make the albums viewed to public, it will not recover what I lost.
I tried to re upload the pictures but the text in my draft posts start moving around with the cursor. It became a headache and took me hours to fix. Even now some of my blog Spot photos and text are not properly aligned. You can check one here. When my husband saw me struggling uploading pictures he suggested me to move to word press. I could have moved a year earlier because I had the option to do so (courtesy of my husband), but I was quite happy with blogger at that time. So after much contemplating over the issue eventually I moved to word press. However, even after moving to word press I still could not fix my pictures. If you see some of my old posts you will notice there is no proper spacing between the text and the first photo.
Although I am not a technological person, its been two months and I am doing good and love word press. There are many reasons for loving it but I will say just one, that WP blogs are more SEO friendly. You do not lose ranking or general traffic to your blog after moving otherwise I would not have received emails, ping backs and comments on specific recipes. However, the sad part is that I did lose some of my old blogger friends 
For word press reader followers it is very important to follow by Email, Google+, Twitter or RSS feed. There is only one thing every blogger wants: Readership. It allows you to connect with people by what you love doing it. I myself don’t comment on large number of blogs and that’s why I don’t expect as much. I want to assure my dearest foodie friends that I have subscribed to their email notifications and for someone like me who posts only 4-6 times a month, you should consider subscribing. This will let you receive my latest content as soon as I publish.
I am not accustomed to writing long blog posts but when I have to talk on some kind of issue I can go on and on. If anyone reading my posts arrived here via search engine you don’t necessarily have to comment but feedback is always welcome, if you try this bread. Make sure you before you leave, subscribe to my posts for wonderful recipes which are not only gluten free but also good for your gluten eating family and friends.
Without any further ado, I come to my recipe. If you love cinnamon, raisins and oatmeal then I hope this bread can become a family favorite!
What makes this bread so great, you may ask?
Well, first of all its gluten free, second its crusty on top, soft and moist inside and third you can enjoy the taste of freshly toasted slice with butter. Even your house smells wonderful while it bakes.
OATMEAL CINNAMON RAISIN BREAD
Ingredients:
- 48 g (1/2 cup certified gluten free rolled oats
- 140 g (1 cup) raisins
- 140 g (1 cup) brown rice flour
- 30 g (1/4 cup) amaranth flour
- 35g (1/4 cup) golden flax meal
- 25 g (1/4 cup) milk powder
- 44 g (1/4 cup) potato starch
- 35 g (1/4 cup) tapioca starch
- 2 tbsp sugar
- 2 tsp xanthum gum
- 2 tsp quick rise yeast
- 3/4 tsp salt
- 2 tsp cinnamon
- 2 tbsp canola oil
- 2 tsp apple cider vinegar
- 2 eggs
- 1 cup hot water+ 1/2 cup luke warm water
Method:
- Place oats and raisins in a bowl and cover with 1 cup of hot water. Set aside and soak for at least 10minutes.
- In a large bowl mix all the dry ingredients and set aside.
- In the bowl of a stand mixer with paddle attachment beat eggs for 30 seconds. Add in canola oil, apple cider and luke warm water. Let it mix on medium speed until well blended.
- With mixer on it lowest speed, slowly add the dry ingredients until combined.
- Add the soaked oats and raisins with all water to the wet flour mixture. Turn the mixer on low speed. Once combined stop the mixer and scrape the bottom and sides of the bowl with a rubber spatula.
- With the mixer on medium speed, beat for 4 minutes.
- Spoon the mixture into bread pan. Let rise, uncovered in a warm oven(150° f ) for 45 minutes or until it has reached the top of the bread pan.
- Bake bread for 25 to 35inutes or until nicely browned and the loaf sounds hollow when tapped on the top.
- Remove bread from the oven and leave in the bread pan for 10 minutes. Remove from pan and cool completely on rack before slicing.
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Wow – sounds like a bloggers nightmare but the bread looks fabulous
Oh dear lord! What kind of stuff you bloggers go through. Freaking! But it seems you made the right choice by what ever you have done. I like the layout of your blog much better. I have never attempted to make any bread but when I look at your bread recipes it feels they are easier to make using mixer than kneading the wheat flour ones.
It took me long time to decide but it was right step at right time. Malti, I have no experience in making wheat breads so can not answer if they are difficult or easier than gluten free breads. However, its difficult to make gluten free dough rise to proper height.
I am so glad your transfer went well. I am pleased with mine, too. A few of my blogspot friends have tracked me down, but know I’ve lost a few followers, too. Hope we’ll eventually reconnect!
PS…your bread looks wonderful!
I hope the same Liz if only they want to reconnect through emails.
I can understand the nightmare that would have been my friend! I’m glad however how well WordPress is treating you
Love this bread today, it sweet and perfect to wake up with!
Cheers
Choc Chip Uru
Delicious oatmeal cinnamon raisin bread. I love it. Yes it is really hard when we are loosing the pictures. . Glad that your move to word press went well.
Your gluten free bread looks incredible! I too want to switch to WP but worried that I might lose my valuable followers..
What a perfect looking cinnamon raisin loaf!
As I’ve mentioned to u before, I’ve been contemplating to move to my own domain too but really afraid of hiccups. Just changing a simple template caused my so much errors & trouble, I just have no time to deal with any ordeals. I will sooner or later, till I pick up enough courage. Lol!
Another wonderful bake, my dear friend! I’d spent my entire Sunday baking Pineapple Tarts for CNY. I’m dead tired now…..
hi balvinder- lucky me,. i have been blogging for 2 years now with no problems on blogspot. i used to, at one season read SEO’s posts on what if ‘wordpress” get busted.. scares me- nothing is impossible, tho logically unlikely…
i am a loyal visitor for as long as my blogger friends keep in touch-both way traffic. you know, i am not culculative on who visit most, but if i put comment in a blogger’s for 3 straight posts but never get a return reply- i will shy away-reason? that blogger may be hinting i am not welcome- haha. .great recipe. bookmarked with thanks. will take you rss
i am not biased like you said some bloggers shy away from your wordpress
I agree with what you are saying and problems can occur on any platform. The thing with self hosted WP blog is that the control is in your hand. And being a loyal visitor to someone’s site is tricky. If I don’t post for another 15 days how would you come to know of my latest post? There you need some kind of connection.
Oh, that sounds so scary loosing all your pictures. Glad your WP switch went well. The bread looks gorgeous & delicious!
I lost all my pictures too whilst on blogspot! When I saw them all gone I just wanted to cry! I think many people don’t know that that they are stored in Picasa. I am sorry for your friend. 2 years of blogging is a long time!
Your bread looks so soft and yummy!
Thankfully I never deleted any pics from picasa, but what a nightmare! Your bread looks delish enough to forget all troubles and enjoy it fresh and warm out of the oven
Gosh, what a headache that was! I’m still with you.
I have been on vacation and still have house guests until the end of the month. Nice thing with Word press is that the pics are a lot larger and thus look better. Good for you hanging in there. Have a great week, Balvinder.
You can make your picture larger in blog spot blogger as well. If you choose the larger size.
Its good to know that you are with me. But, Have you signed in for my email notifications? If you forgot like you can do it now, its on the right hand side.
P.S. The bread looks amazing.
Bal , I should have move to WordPress when I bought my domain name last year
To think I love the look of WP page more than Blogger *sigh* Anyway , yummy looking bread ! Love the moist and soft crumbs . I still have to find brown rice flour here , would really love to get hold on some and try it for my bread baking 
Anne, You can still move. Think about it.
Why don’t you try this bread with white rice flour?
Wow, what a mess with the transition, but glad that it all went well…
The gluten free bread looks awesome…I would love to have a slice of this bread for my breakfast.
Have a great week Balvinder!
I see you made the move. The new website looks nice. The issue we were both having at blogger magically resolved itself and so I am happily still at blogger. I am taking an online class on wordpress right now though, because wordpress is so popular, it can’t hurt to be knowledgeable in both. Hope that things continue to work well for you.
Its always good to learn new things and it was nice receiving a comment from you. Keep in touch.
I love breads with raisins or cranberries. It adds sweetness and with a cup of tea tastes perfect! Your bread looks yummy!
I am glad that the move you did to wordpress is better and most importantly you are happy with it. I shall stick with blogger for my own reasons. Ok, I agree with comments and receiving them in return but I don’t have that much time to comment on many blogs Bal. As it is, I am spending so much of time in front of my laptop and sometimes I can feel the stress.
However I make sure I reply those who genuinely leave comments on my blog and after so long, I know what they are. Now to the recipe, you have done a wonderful bread. Its attractive and tempting, also I love the gluten free version.
I am in same boat as you about writing comments, I have no time either. Sometime i wonder how people are tuned to social network so much, which I know helps them to promote their blog and I am totally a failure there.
Glad that you liked the gluten free version of my bread.
Ok, so in my post I was talking it is essential for word press readers to follow by emails, especially for those who post less often.It is like Google friend connect where the author can see who her followers are through emails
so glad you posted this. I have been researching bread recipes for the past few weeks trying out different flour combinations and all. i can;t wait to try yours
Try and let me know if you like it.
I think when foodbuzz disappeared from my life, I felt that I lost in touch with a lot of people. But at the end, when you really want to read some blogs, you will reconnect. Don’t worry. You will have more faithful readers that way.
I’m happy to hear you are enjoy using WP. Lots of forum out there and we can pretty much find answers to our questions. Your oatmeal cinnamon raisin bread looks super moist. Ah I wish this was my breakfast!
Oh yes, I am totally happy with WordPress. The bread it really is moist and my daughter also loves eating it.
Looks very delicious…yumm
Hi Balvinder, your bread look excellent. Very nice texture. Great to go with coffee.
Thank you for sharing your experience and glad to know that you are happy with WP. But lucky so far I haven’t encounter any problem with blogspot. I’m glad to meet a wonderful lady like you.
Not everyone are friendly or got the same key. Some of them really make us feel hindrance that they don’t like us to visit their blog. And you know I receive a nasty comment with one word “DEAD” on the first day of New Year. It’s sign under anonymous nickname. This person is really so kind and too free to do such thing.
Have a nice day ahead, regards.
I think more and more people should share their experiences so that everyone get heads up if anything happens. Thank you Amelia you are also one gem of a person whom I met online. Would love to meet you some day.
When I moved over to WP, a lot of my posts and pictures ended up having issues too. It was such a pain to go back and fix all of them! I wish I had moved to WP sooner, but hindsight is 20/20, right?
Cinnamon Raisin Bread is one of my favorite things to have for breakfast–I love this recipe!
I have given up fixing my photos. Whatever is there is there.
Beautifully made! Its has risen perfectly. Glad everything went well at the end of transition. Personally I feel wordpress to be better and I am satisfied with what I have.
Oh goodness that’s not good at all. I read about that happening yesterday – a bloggers nightmare! It’s a shame people have to resort to doing that to others. I just don’t get it. Thanks for sharing this information.
Your recipe for cinnamon raisin oatmeal bread sounds wonderful. I really need to purchase some of these gluten free flours to try. Nice recipe!
Vicki, a lot of people are trying gluten free products even if they are not intolerant. It actually tastes good if you make it with some healthy flours not just starches.
I was very lucky when I switched from Blogger – I had to resize pictures but that was about it. It took a little while to get used to WordPress, and it took a really great DIY website for blogging to get me there, but not I love it. I find it so much more versatile and full of so many more options than Blogger.
Can I put this in the bread machine on a gluten free setting?
I am not sure, Leah because I do not have a bread making machine, but there is no harm in trying.