Gluten-Free Cinnamon Marble Bread
A subtly sweet cinnamon bread that is healthy and smells and tastes great!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 130 g brown rice flour
- 40 g tapioca starch ((tapioca flour, cassava flour))
- 30 g sorghum flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp active instant yeast
- 3/4 cup Low-fat milk (warmed to about 100 deg F (38 C))
- 1 tbs oil
- 1 tbs honey
- 1/2 tbs apple cider vinegar
- 2 eggs (room temperature)
- 1/4 cup unsweetened applesauce
- 2 tbs cinnamon
- 2 tbs coconut sugar
- 1/4 cup raisins
Instructions
- 1
Line loaf pan with parchment paper. Set aside
- 2
Combine Cinnamon Paste ingredients together in small bowl. Set aside.
- 3
Combine Dry Ingredients and set aside.
- 4
In a medium bowl, beat together all Wet Ingredients until just combined.
- 5
Add the dry ingredients to the wet and beat for one minute, scraping down the sides of the bowl.
- 6
**If adding raisins to your bread, stir into the batter at this point, before adding the Cinnamon Paste.**
- 7
Add the Cinnamon Paste to the bread batter in dollops and gently swirl in with rubber spatula or wooden spoon. Do not overmix.
- 8
Pour bread batter into prepared loaf pan and gently shake side to side to even out.
- 9
Let bread dough rise in a warm location for 45 minutes. Center of the bread should be no higher than 1/2" above the edge of the pan.
- 10
Preheat oven to 350 deg F (180 C).
- 11
Bake bread for 40 minutes. Loaf is done when internal temperature is over 200 deg F (over 93 C).
- 12
Let cool slightly for 5 minutes. Then using the parchment paper, remove the loaf from the pan and place on cooling rack.
- 13
Cool completely before slicing.
- 14
Refrigerate any leftover bread. Toast to warm up and soften.