Gluten-Free Cinnamon Swirl Bread

Gluten-Free Cinnamon Swirl Bread | recipes on queenofquinoa.me | #glutenfree

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.

Gluten-Free Cinnamon Swirl Bread | recipe on queenofquinoa.me | #glutenfreeI 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

Prep Time: 60 minutes

Cook Time: 45 minutes

Yield: 1 loaf

bread recipe adapted from Allergy Free Alaska

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the bread from the pan and let it cool on a wire rack until completely cool. Slice and serve!
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Breads, Corn-Free, Dairy-Free, Gluten-free, Quinoa, Recipe Index, Soy-Free, Yeast Breads and tagged , , , . Bookmark the permalink.

13 Responses to Gluten-Free Cinnamon Swirl Bread

  1. Cindy says:

    how much cinnamon do you put in the filling? it appears to have been left out of the ingredient list :)

  2. Looks delicious, I’ve been craving all things cinnamon :)

    Nice job!
    Cassidy
    Cassidy @ Cassidy’s Craveable Creations recently posted..Shredded Beef Tacos {Crock Pot}My Profile

  3. Oh my goodness, Alyssa! You are going to absolutely THRILL people with this recipe! Awesome job! Off to share. :-)

    Shirley
    Shirley @ gfe & All Gluten-Free Desserts recently posted..Mint Chocolate Brownie Decadence from My Gluten-Free KitchenMy Profile

  4. YAY! You did it! And it looks absolutely beautiful! :) Great, great recipe. I will share on FB!
    Hugs,
    Megan
    Megan @ Allergy Free Alaska recently posted..“Liquid Gold” a.k.a. Dairy Free Caramel Sauce (Paleo, vegan & refined sugar free)My Profile

  5. mmmm this looks delicious-going to try this one-thanks Kathy

  6. ella says:

    This looks good but after watching videos on YouTube and researching gluten on the website glutenfreesociety.org this bread is NOT gluten free. Unfortunately gluten (and there are thousands of different types of gluten) are found in all grains. If you have the gluten sensitivity gene all grains have to be eliminated from the diet permanently.

  7. Tisha says:

    Hi There,
    Today is my first day of gluten free baking and I tried this recipe with great success. My husband said it was quite good, a little heavy compared to fluffy breads that he’s used to but he ate it all without putting it down! I loved it! Thanks for the recipe.
    Tisha

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