Gluten Free Cinnamon Bread

Gluten Free Cinnamon Bread

You can serve this wonderful bread to all your guests and they will not know it is gluten free! I make mine in 4 demi loaf pans and cut the slices long wise, 4 for each pan to control the calories. I freeze the slices to pace myself….

preheat oven to 350 degrees

prepare either one loaf pan (4.5x 8.5) or 4 demi loaf pans with spray release (check that it is gluten free, not all brands are).

Filling:

2.5 tablespoons sugar

4 teaspoons ground cinnamon

Bread:

2 cups gluten free baking mix (I use King Arthur brand)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1 stick (1/2 cup) butter, softened, unsalted is best

1 cup sugar

2 large eggs

1 teaspoon gluten free vanilla extract

3/4 cup evaporated milk

1/4 cup water

1 teaspoon lemon juice

assemble all ingredients before beginning.

mix the filling and set aside

In a medium bowl mix the flour, baking powder, baking soda, xanthan gum and salt and set aside

In a large mixing bowl, with an electric mixer, whip the softened butter with the sugar until light and fluffy. Add in the eggs one at a time mixing well after each addition. Stir in the vanilla and scrape the side of the bowl.

In a liquid measuring cup, mix the evaporated milk, water and lemon juice.

Mix the dry ingredients and the evaporated milk into the butter mixture alternating between the dry and the milk mixtures. Begin and end with the dry ingredients. Let stand for 10 minutes.

For making one loaf, spread half the mixture in the bottom of the pan, sprinkle the cinnamon over the bottom half reserving a small amount for the top, and cover with the remaining dough mixture. Sprinkle the remaining cinnamon sugar over the top and bake for 55-60 minutes until the tester comes out clean.

For the 4 demi loaf pans, separate half the dough and then separate it between the 4 prepared demi pans. I use a 4 ounce scoop. Each pan bottom will take 1.5 scoops, spread out over the bottom, divide the cinnamon sugar over the dough, reserving some for the tops. Then spread the remaining dough over the top, using the scoop to divide evenly. Sprinkle with cinnamon sugar and bake for about 30-40 minutes until the tester comes out clean.

Be careful that the outside does not burn before the inside is done. Turn the oven down if the outside is cooking to quickly especially if using a glass pan. This is mostly a concern with the full size loaf as the dough is very dense.