Gluten-Free Cinnamon Swirl Bread

Gluten-Free Cinnamon Swirl Bread

Tender gluten-free loaf layered with a cinnamon-sugar swirl and a soft, sliceable crumb.

Total 2 hr 30 min Makes 14 slices Calories 182/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This gluten-free sandwich bread uses a blend of flours and xanthan gum to mimic the stretch and softness of wheat bread, with a cinnamon-sugar swirl folded through the center. It bakes up tender enough for toast or French toast and makes a comforting breakfast or snack loaf.

Ingredients

  • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon xanthan gum (omit if blend already contains it)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 1 1/4 cups milk, warmed to 110°F
  • 3 tablespoons unsalted butter, melted
  • 2 eggs, room temperature
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar, for the swirl
  • 1 1/2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, melted, for the swirl

Method

  1. In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, 1/4 cup sugar, instant yeast, and salt.

  2. Add the warm milk, melted butter, eggs, apple cider vinegar, and vanilla extract to the dry ingredients.

  3. Beat with an electric mixer on medium speed for 3 minutes until the batter is smooth, thick, and sticky like a cake batter (this dough will not be kneadable like wheat dough).

  4. Grease a 9x5-inch loaf pan and spread half of the batter evenly into the bottom.

  5. In a small bowl, mix the 1/3 cup sugar and ground cinnamon together, then drizzle half of the melted butter for the swirl over the batter in the pan and sprinkle with half of the cinnamon-sugar mixture.

  6. Spread the remaining batter over the cinnamon layer, then drizzle with the remaining melted butter and sprinkle with the remaining cinnamon-sugar.

  7. Using a butter knife, swirl the cinnamon-sugar layer gently through the batter in a figure-eight pattern, taking care not to overmix.

  8. Cover the pan loosely with plastic wrap or a towel and let rise in a warm spot until the batter reaches about 1 inch above the rim of the pan.

  9. Preheat the oven to 350°F while the dough finishes rising.

  10. Bake the loaf until deeply golden and a toothpick inserted in the center comes out clean, tenting with foil after 20 minutes if the top browns too quickly.

  11. Cool the bread in the pan for 15 minutes, then turn out onto a wire rack and cool completely, at least 1 hour, before slicing.

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    Gluten-Free Cinnamon Swirl Bread

    This gluten-free sandwich bread uses a blend of flours and xanthan gum to mimic the stretch and softness of wheat bread, with a cinnamon-sugar swirl folded through the center. It bakes up tender enough for toast or French toast and makes a comforting breakfast or snack loaf.

    2 hr 30 min 14 slices 182 cal

    Ingredients

    • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
    • 1 teaspoon xanthan gum (omit if blend already contains it)
    • 1/4 cup granulated sugar
    • 2 1/4 teaspoons instant yeast
    • 1 1/4 teaspoons salt
    • 1 1/4 cups milk, warmed to 110°F
    • 3 tablespoons unsalted butter, melted
    • 2 eggs, room temperature
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon vanilla extract
    • 1/3 cup granulated sugar, for the swirl
    • 1 1/2 tablespoons ground cinnamon
    • 2 tablespoons unsalted butter, melted, for the swirl

    Method

    1. 1

      In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, 1/4 cup sugar, instant yeast, and salt.

    2. 2

      Add the warm milk, melted butter, eggs, apple cider vinegar, and vanilla extract to the dry ingredients.

    3. 3

      Beat with an electric mixer on medium speed for 3 minutes until the batter is smooth, thick, and sticky like a cake batter (this dough will not be kneadable like wheat dough).

    4. 4

      Grease a 9x5-inch loaf pan and spread half of the batter evenly into the bottom.

    5. 5

      In a small bowl, mix the 1/3 cup sugar and ground cinnamon together, then drizzle half of the melted butter for the swirl over the batter in the pan and sprinkle with half of the cinnamon-sugar mixture.

    6. 6

      Spread the remaining batter over the cinnamon layer, then drizzle with the remaining melted butter and sprinkle with the remaining cinnamon-sugar.

    7. 7

      Using a butter knife, swirl the cinnamon-sugar layer gently through the batter in a figure-eight pattern, taking care not to overmix.

    8. 8

      Cover the pan loosely with plastic wrap or a towel and let rise in a warm spot until the batter reaches about 1 inch above the rim of the pan.

    9. 9

      Preheat the oven to 350°F while the dough finishes rising.

    10. 10

      Bake the loaf until deeply golden and a toothpick inserted in the center comes out clean, tenting with foil after 20 minutes if the top browns too quickly.

    11. 11

      Cool the bread in the pan for 15 minutes, then turn out onto a wire rack and cool completely, at least 1 hour, before slicing.