I’m old school. Where I grew up bread didn’t come from the grocery store. It came from the oven. Thick sliced, crusty, warm bread slathered with butter and homemade preserves. There’s nothing quite like it. Comfort food at it’s best. When I went gluten free I made it my personal mission to come up with a recipe that brought back that particular guilty pleasure. The extra bonus with this recipe is that it is so easy to make. No kneading, forming loaves, or raising twice, because its a simple batter recipe. But don’t take my word for it. Bake up a loaf today and see for yourself what you’ve been missing!
Gluten Free Cinnamon Swirl Bread
Makes 1 large 9″ X 5″ loaf
Preheat oven to 375 degrees. Prepare a 9 X 5 inch baking pan by greasing sides and bottom with shortening or butter.
In a large mixing bowl combine:
3 cups Gluten Free All Purpose Flour *
3 TBS brown sugar
1 tsp salt
1/2 tsp baking soda
In a small bowl combine 1/4 cup warm water with 1 TBS brown sugar and 1 packet yeast (2 tsp). Allow mixture to stand until yeast foams (about 10 minutes).
In a separate medium bowl combine:
1 1/4 cups rice or dairy milk
3 TBS shortening or butter
1 tsp apple cider vinegar
Microwave on high for about 45 seconds or until milk is warm (not hot!) and butter is softened. Set aside.
In a small bowl, lightly beat 3 eggs.
Add yeast mixture, milk mixture, and beaten eggs to the flour mixture. Beat on high with a hand mixer for about 1 minute, scraping sides of bowl once.
Combine 1 TBS white sugar with 1 TBS cinnamon. Pour over batter and swirl lightly into the batter. Do not combine completely. If you like raisins in your cinnamon bread, stir 1/2 cup into the batter before you add and swirl the cinnamon sugar.
Pour batter into prepared pan, spreading evenly throughout and smoothing top. Set near warm stove and allow to raise about 10-15 minutes.
Bake in preheated oven for 25-30 minutes or until loaf is golden brown. Tap bottom of loaf lightly. It should sound hollow if the bread is done. Remove from pan and cool on wire rack. Slice when thoroughly cooled. Do not bag until thoroughly cooled or the bread will sweat in the bag. Store on the counter for up to two days, then refrigerate. Rice breads mold or sour rapidly if not refrigerated.
Cook’s Notes: If you live at a high elevation in a dry, warm climate, this bread will rise very rapidly. Do not over-raise the bread or it will be full of holes. If you live closer to sea level in a cool, damp climate, the bread may take twice as long to raise and require longer baking times.
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