Gluten Free Cinnamon BreadContributed by: Sarena Shasteen from The Non-Dairy QueenThis recipe comes from our 2011 "Bake a Healthier Holiday" partnership with California Olive Ranch (http://www.californiaoliveranch.com).
DirectionsStep 1Preheat oven to 350°F. Coat 3 - 5.57 x 3.35 x 2.25 inch mini loaf pans or 1 - 9 x 5 inch loaf pan with California Olive Ranch Mild and Buttery Artois Ranch Olive Oil.Step 2Combine oil, egg, vanilla and milk in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined.Step 3Pour into prepared loaf pan. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture. Cook for 35 - 40 minutes for mini loaves, 50 - 60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift. |
 Servings: 16 Rating
Products Used in this Recipe
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Ratings & Comments (2)
2 Reviews 
Melyssa November 21, 2012
This is delicious! I substitited the buckwheat flour for oat flour and olive oil for coconut oil. This bread is delicious with butter and is a great indulgence. If i didnt know, i wouldnt say it's gluten free!
Tracy March 27, 2013
Could We just use Bob's Gluten Free flour instead of this combination of flours?
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Nutritional Information
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