I used to believe Cinnamon Bread was actually a guilty pleasure. But not anymore my friends! I’ve been working on this recipe for a few months now and I think it’s ready to share with the blog-o-sphere!
I used my bread recipe as a base and simply sweetened it up by adding some yummy sweetness. Here’s the result – I do hope you’ll try it. It makes fantastic french toast and it would be great to take to a brunch.
Gluten-Free and Vegan Cinnamon Bread
- 1 ½ cup hot water
- 2 ¼ teaspoons active dry yeast
- 5 tablespoons ground flax seeds in ¾ cups water
- 3 tablespoons maple syrup/honey/agave
- 2 teaspoons vanilla
- 3 tablespoons sunflower oil/grapeseed oil
- 1 cup quinoa flour
- 1 1/4 cup sorghum/millet flour
- ¾ cup potato starch
- ½ cup tapioca flour
- 1 tablespoon xanthan OR guar gum
- 1 ½ teaspoons sea salt
- 1 teaspoon baking soda
- ½ cup cane sugar/coconut sugar
- 2 tablespoon ground cinnamon
- ½ cup cane sugar/coconut sugar
- 4 teaspoons cinnamon
- ½ cup sunflower oil/grapeseed oil
1. Heat water and pour into your mixing bowl. Add yeast and allow it to proof for 5 minutes.
2. Add the ground flax to the 3/4 cup of water. Stir and let sit while the yeast is proofing.
3. When the yeast and water mixture has proofed add oil, honey, flax mixture, and vanilla.
4. In a medium-sized bowl, thoroughly combine the dry ingredients (I usually do this while my yeast is proofing).
5. Add the dry ingredients to the wet ingredients and combine.
6. Mix on medium speed for 5 minutes (if you’re lucky you have a KitchenAid mixer to do this for you!). I usually stop my mixer once to wipe down the sides.
7. At 5 minutes you will have a fairly wet batter – not your typical bread dough. Remember! It’s gluten-free bread we’re working with here.
8. Prepare streusel by combining the sugar and cinnamon in a small bowl. Add the sunflower oil and mix well.
9. Divide half of the batter between two oiled bread pans (8 x 4 inch). Spoon half of the streusel mixture onto each half-filled pan (you might want to wet your fingers in order to help you spread the batter around a little). Using a fork, spread the streusel around lightly pressing into the batter. Top streusel with remaining bread batter (again, wet your fingers to help you spread the batter around the pan). Pour the remaining streusel over the two pans and use a fork to spread the streusel around.
10. Let the loaves sit covered for 1 hour.
11. Preheat the oven to 350 degrees F.
12. Bake 1 loaf at a time for 50 – 60 minutes (check at the 45 minute mark since oven temperatures can vary so much). The second loaf should go into the fridge covered until it’s ready for the oven. Refrigerating will slow down the yeast. You don’t want it to over-proof.
13. Use a knife or a cake tester to check loaves for done-ness. You want something that will go right to the bottom of the loaf to check for wet ingredients.
14. Let the finished bread cool in the pan on a wire rack for 5-10 minutes. Remove from pans and let sit until cool. Store in a plastic bag for 3 days on the counter. After 3 days, slice and freeze (I highly doubt there will be any cinnamon bread left by this point).
Don’t cook two loaves at the same time.
Try rotating your loaf at the 25 minute mark 180 degrees.
I have not made this with a bread machine (just not a huge fan of the bread machine spaceship). If you do have one and try it please please please report back with instructions and let us know how it went.
I use silicone bread pans.
I often mix the flours in the morning and then do the rest when I get back to it later in the day. Sometimes we need bread, but my babes need their momma more!
I have made this successfully with both honey and maple syrup. And with both millet flour and sorghum. We liked the loaf with sorghum and maple syrup better.