Savor the Sweetness: How to Make Delicious Gluten Free Cinnamon Bread
Cinnamon bread is a beloved treat enjoyed by many, offering a sweet, spicy aroma and flavor that's hard to resist. For those who follow a gluten-free diet, missing out on such delights doesn't have to be an option. Gluten-free baking has come a long way, and making a delicious loaf of cinnamon bread that skips the gluten but none of the flavor is entirely doable. Here’s a detailed guide on how to create your own Gluten Free Cinnamon Bread that’s perfect for breakfast, a snack, or a satisfying dessert.
Ingredients You’ll Need:
Gluten-Free Flour Blend: You can either buy a pre-mixed gluten-free flour blend or make your own from rice flour, tapioca flour, and potato starch. Look for a blend that includes xanthan gum, which helps in binding the ingredients, mimicking the elasticity and texture of gluten.
Milk: Any kind works—dairy or a non-dairy alternative like almond, soy, or oat milk.
Eggs: These are essential for structure and richness.
Butter or Oil: This adds moisture and flavor to the bread.
Sugar: Both granulated and brown sugar are used for sweetness and depth of flavor.
Yeast: Ensure it's labeled gluten-free.
Cinnamon: For that quintessential warm, spicy flavor.
Vanilla Extract: Adds aromatic flavor depth.
Salt: Enhances all the flavors.
Recipe for Gluten Free Cinnamon Bread
Ingredients:
2 1/2 cups gluten-free flour blend
1 cup warm milk (110°F)
2 1/4 teaspoons instant yeast (one packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Filling:
1/2 cup brown sugar
2 tablespoons cinnamon
1/4 cup unsalted butter, softened
Instructions:
Prepare the Dough:
In a large bowl, dissolve the granulated sugar in warm milk and then sprinkle the yeast over it. Let sit for 5-10 minutes until foamy.
Add the melted butter, eggs, vanilla extract, and salt. Whisk together.
Gradually add the gluten-free flour, mixing with a spatula or a dough hook on a stand mixer until the dough comes together. It will be slightly sticky.
First Rise:
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Filling:
Mix the brown sugar and cinnamon in a small bowl.
Shape the Bread:
Once risen, turn the dough out onto a lightly gluten-free floured surface.
Roll the dough into a rectangle about 1/2 inch thick.
Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
Starting at one long edge, tightly roll the dough into a log and pinch the seam to seal.
Second Rise:
Place the log, seam side down, into a greased 9x5 inch loaf pan. Cover and let rise again for about 30 minutes.
Bake:
Preheat your oven to 350°F (175°C).
Bake the loaf for about 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
Tips for Perfect Gluten-Free Cinnamon Bread
Proofing the Yeast: Make sure your milk is warm but not too hot to touch, as high temperatures can kill the yeast.
Mixing the Dough: Gluten-free dough doesn’t behave like wheat dough; it will be more like a thick batter.
Baking: Gluten-free breads often benefit from a longer baking time at a lower temperature to ensure they're cooked through without burning.
Conclusion
Creating Gluten Free Cinnamon Bread loaf is a delightful baking project that yields a delicious result. Whether you're serving it up for breakfast with a smear of butter or enjoying it as an after-dinner treat, this bread is sure to satisfy your sweet tooth and fill your kitchen with its irresistible aroma. Enjoy the process and the delicious outcomes, all while keeping it gluten-free!
Comments
Post a Comment