Cinnamon-Sugar Bread – gluten/dairy/egg/soy/corn free

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Cinnamon-Sugar Bread (gluten/dairy/egg/soy/corn free)
Loosely adapted from Pampered Chef With Trisha’s Sopapillas recipe.

Having so many food allergies, it’s been hard to find foods I can eat. I’ve missed bread, and I didn’t really like the gluten-free bread machine recipes I tried, so I decided to try out an oven baked bread recipe. This bread can be eaten for breakfast, dessert, or a snack. It’s sweet, but not overpowering, and has a nice sort-of crisp, sort-of gooey topping.

Ingredients For Bread:
1 3/4 cups gluten-free flour blend (I use Karina’s, but sub guar gum. I would highly recommend a blend that contains both a starch and a gum. I can’t vouch for the finished product without one or both not being in your blend)
3/4 teaspoon cream of tartar + 1/2 teaspoon baking soda mixed together
1/4 teaspoon salt
1/2 or 1 teaspoon cinnamon (Depending on how much of that flavor you want in your bread)
1/2 teaspoon brown sugar (For corn-free, make sure the molasses doesn’t contain corn syrup.)
3/4 cup white cane sugar
1/3 cup oil (I used canola.)
3/4 cup dairy-free milk
1 tablespoon ground flaxseed + 3 tablespoons water (Let it rest for 2 minutes)

Ingredients For Topping:
1/4 cup oil (I used canola.)
3 tablespoons white cane sugar
1 tablespoon brown sugar
1 teaspoon cinnamon

Making It:

  1. Preheat oven to 350 degrees.
  2. Prepare your flaxseed/water mixture and cream of tarter/baking soda mixture and set both aside.
  3. Mix your dry ingredients (including the tarter/soda combo). Add in your wet ingredients (including your flax/water combo).
  4. Whisk until there are no more lumps.
  5. Pour mixture into a bread pan or something similar (I used an oval meatloaf pan), and bake for 15 minutes at 350 degrees.
  6. Decrease temperature to 330 degrees and bake until done. Mine took about 45 minutes, but I would recommend checking every so often starting around 30 minutes.

After your bread is done, mix up your topping and drizzle over the bread. At first it will be really gooey, but then as the bread cools it will harden a bit on top. It’s delicious either way. I think the bread would also be good with honey on top if you don’t want to use the cinnamon-sugar topping.

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