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Thursday, 20 June 2013

Gluten-Free Cinnamon Swirl Bread

One of the treats I absolutely adored growing up was toasted cinnamon swirl bread with butter.  The tricky thing about gluten-free bread making is that to make the bread light and fluffy when baked, the batter has to be gooey.  If you add too much flour, you end up with a loaf that looks and feels like a brick.  This made it tricky to think about how to add the cinnamon swirl into the bread.  Most gluten-free recipes I've found have only a line or two of cinnamon, but I wanted cinnamon swirl throughout my bread. The method of making a runny cinnamon paste works perfectly in this recipe, because you can fold it througth the batter, getting a swirl-like effect, so you end up with cinnamon throughout! Enjoy!
Delicious Gluten-Free Cinnamon Swirl Bread  - ready to eat! 

Gluten Free Cinnamon Swirl Bread
Makes 1 large loaf, or 3 mini loaves

Preheat oven to 350F. Butter 1 large loaf pan or 3 mini loaf pans.

Mix together the dry ingredients in a bowl:
There are 2 options for flour in this recipe – each gives you a slightly different taste in your bread, but both are delicious!
Option 1:
1 cup brown rice flour
¾ cup white rice flour
½ cup potato starch
¼ cup tapioca starch
2 Tbsp sugar
2 ½ tsp xanthan gum
2 tsp quick-rise (rapid-rise) yeast
1 ¼ tsp salt
Option 2:
1 ½ tsp xanthan gum
2 Tbsp sugar
2 tsp quick rise (rapid-rise) yeast
1 ¼ tsp salt

In a mixer, combine the following:
1 cup milk (lactose-free works well)
2 tsp apple cider vinegar
2 Tbsp vegetable or extra light olive oil
3 eggs

Add the dry ingredients to wet and mix on medium speed 3 minutes. Batter should look nice and smooth.

Combine cinnamon swirl mix in a small bowl: *You can double this mixture if you want MORE cinnamon  swirl in your bread
½ cup powdered sugar
1 ½ Tbsp ground cinnamon (I prefer Saigon cinnamon)
½ tsp vanilla extract
¼ tsp salt
2-3 tsp water

Drizzle half the cinnamon swirl mix into your mixer, fold in gently using a spatula. Add in the other half, and fold in gently. Don’t overmix or you’ll loose the lovely streaks of cinnamon in your bread.
Scrap the dough into your prepared loaf pan.  Let rise in a warm location just until the dough is level with the top of the pan (usually around 30 minutes).

Bake at 350F 35-40 minutes for large loaf pan or 25-30 minutes for mini loaf pans.  It should be nice and golden on top, and a hollow sounding when tapped on the bottom.

Remove from pan, you may have to use a knife to help remove it from the side of the pan since the cinnamon swirl mix can make it stick a little.   Let cool on a wire rack.
Slice and eat as is, or toast and butter.  Once cool, it freezes well if you slice and place in a freezer bag.  Enjoy!!!

Mmmm.. toasted with butter. Delicious!


  1. Just stumbled upon your blog while looking for this recipe. Will definitely try this...looks delicious! Thank you for sharing your recipe.

    1. You're so welcome! I tried all sorts of things before figuring out this method to get nice swirls throughout gluten-free bread. I really do like to have a bit of cinnamon swirl in most bites. ;) Enjoy the bread!

  2. I made this and it worked amazingly!!:) thanks. I would recommend to anyone who tries this though to double the cinnamon mixture. My family and I both agree it needs more cinnamon. Other then that though it was amazing. Thanks!

    1. Thanks Hannah. That's a great thought - since some people like more and some less cinnamon swirl. I'll make a note that you can double the cinnamon mixture. Glad you enjoyed it!

  3. I am excited to find this! I used Mama's almond flour blend. For some reason my bread didn't rise? Too much xanthan gum? I did 2 1/2 tsp. tastes great, but need the rise. Help! :)

    1. Sorry to hear your bread didn't rise. There are a number of culprits that are common. 1. Did you use quick/rapid rise yeast? 2. Was your yeast fresh? 3. Was it warm enough where you were trying to let your bread rise? The bread should rise initially until it is even with the top of the bread pan before you bake it. If it isn't warm enough where it is rising, it will take longer than 1/2 hr.

    2. I'm not sure if the flour mix with almond may be to blame. But I have made this bread many times, and had several friends try it out too, and it does seem to need the 2.5 tsp of xanthan gum.
      Good luck! (And sorry this is as two replies, my computer was acting up.)

  4. I added raisins to mine and it was AWESOME!! Thanks for sharing this recipe!

  5. I just made this and it came out great! I used Bob's gluten free flour blend and almond milk. Thanks so much for sharing this recipe!

    1. Fabulous! So glad you all enjoyed it! It's one of our favorites. I just made my similar pumpkin swirl bread the other day and it was inhaled.