I've baked my fair share of gluten-free breads over the past two years. I have a gluten-free baguette recipe in my ebook, and have successfully turned that recipe into a sandwich bread as well as a crusty boule. But it's my most recent kitchen success that has me glowing with gluten-free baking pride.
A gluten-free cinnamon swirl bread.
If you've attempted gluten-free bread before, you know the dough is…well, sticky to say the least. It's more like a thick pancake batter, that you pour and spread, rather than something that can be shaped. Rollable? Doubtful.
Unless you get creative.
I had a few options when I was thinking about making this gluten-free cinnamon swirl bread. The first was to make it like you would swirl brownies. You know, where you place the cinnamon goodness between two layers of the batter then swirl it around with a butter knife?
Although it would be absolutely delicious, to me, that wasn't cinnamon swirl bread. It would be more of a cinnamon marble bread.
I wanted this gluten-free cinnamon swirl bread to be perfectly swirly. Which means it needed to be rolled. Which means I had to get creative.
It really didn't end up being very hard. All you have to do is spread the dough out on a piece of greased plastic wrap, then roll it like you would sushi. All resulting in a glorious loaf of gluten-free cinnamon swirl bread.
Gluten-Free Cinnamon Swirl Bread
- for the bread dough
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1 cup tapioca starch
- 1/2 cup almond flour
- 1/2 cup teff flour
- 1/4 cup millet flour
- 1/4 cup toasted quinoa bran
- 2 1/2 teaspoons active dry yeast
- 2 1/2 teaspoons xanthan gum
- 2 teaspoons sugar coconut sugar or cane sugar will work
- 1 1/2 teaspoon fine sea salt
- 3 large eggs at room temperature
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 1/4 cup warm water 80 - 90 degrees
- 2 tablespoons honey
- for the cinnamon filling
- 2 tablespoons coconut oil or butter
- 1 tablespoon honey
- 2 tablespoons cooked quinoa optional
- 1 tablespoon sugar
- 1 1/2 - 2 teaspoons cinnamon
- for the egg wash optional
- 1 egg white
- 1 tablespoon sugar
- In a small mixing bowl, combine the warm water and honey. Add the yeast, stir to combine and let rest until the yeast gets puffy and bubbly. About 5 - 7 minutes.
- Meanwhile, whisk together the dry ingredients and add them to the bowl of a stand mixer fit with the paddle attachment. In a small bowl, mix the eggs and oil and then add to the stand mixer while beating on low. Add the yeast mixture and turn the mixer to medium speed. Mix for 2 - 3 minutes until the dough is completely smooth. Scrape down the sides of the bowl as necessary.
- Grease a piece of plastic wrap and lay down on a clean, flat surface. Scoop the bread dough on the greased plastic wrap and spread it out into a rectangle with wet hands. The rectangle should be about 1/4" - 1/2" thick and measure 9 x 12.
- In a small bowl, mix together the cinnamon filling ingredients. Spread the filling evenly over the spread out dough. Using the short edge of one side of the plastic wrap, begin to roll the dough. Roll it like you would sushi, removing the plastic wrap as you go. once completely rolled up, transfer the dough roll to a greased loaf pan and let rise in a warm place for 1 hour, until doubled in size.
- 45 minutes into the rise, preheat the oven to 375 degrees F. When the bread is done rising, bake it in the center of the ove for 45 minutes, until golden brown. It should sound hollow when you tap on the top.
- Remove the bread from the pan and let it cool on a wire rack until completely cool. Slice and serve!