Gluten Free Cinnamon Bread

Created on 7/8/2024

Ingredients:

  • 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 10 tablespoons (54 g) cornstarch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter at room temperature
  • 1 cup (8 fluid ounces) buttermilk at room temperature
  • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract

FOR THE CINNAMON-SUGAR MIXTURE

  • ½ cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon

FOR THE (OPTIONAL) GLAZE

  • 1 cup (115 g) confectioners’ sugar
  • 1 tablespoon milk plus more by the 1/4 teaspoonful as needed

Instructions:

Step One: Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside

Step Two: In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well

Step Three: Create a well in the center of the dry ingredients and add the butter, buttermilk, eggs, and vanilla, mixing to combine after each addition. The batter will be thick and fluffy

Step Four: In a small bowl, place the granulated sugar and cinnamon, and mix to combine well

Step Five: Scrape half of the quick bread batter into the prepared loaf pan, and spread into an even layer with a wet spatula

Step Six: Place half of the cinnamon-sugar mixture on top and shake into an even layer

Step Seven: Place the remaining batter on top followed by the remaining cinnamon-sugar mixture, in the same manner

Step Eight: Using a wet butter knife at an angle perpendicular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven

Step Nine: Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F

Step Ten: Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue to bake until a toothpick inserted in the center of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch (about another 15 minutes)

Step Eleven: Remove from the oven and allow to cool in the baking pan for 15 minutes before transferring to a wire rack to cool completely