Gluten-Free Cinnamon Swirl Bread
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Simply Quinoa · by Alyssa★ 2.0 (1)

Gluten-Free Cinnamon Swirl Bread

NUTRITION · PER SERVING105M COOK
CAL 19%·PRO 18%
CARBS 55G56% OF CAL
4G FIBER9G ADDED1G INTRINSIC40G OTHER10G TOTAL SUGAR
FAT 15G36% OF CAL
5G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A gluten-free cinnamon swirl bread made with a blend of flours including almond and brown rice flour. The dough is rolled and baked into a loaf with swirled cinnamon throughout.

componentamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • for the bread dough
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1 cup tapioca starch
  • 1/2 cup almond flour
  • 1/2 cup teff flour
  • 1/4 cup millet flour
  • 1/4 cup toasted quinoa bran
  • 2 1/2 teaspoons active dry yeast
  • 2 1/2 teaspoons xanthan gum
  • 2 teaspoons sugar (coconut sugar or cane sugar will work)
  • 1 1/2 teaspoon fine sea salt
  • 3 large eggs (at room temperature)
  • 3 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cup warm water (80 - 90 degrees)
  • 2 tablespoons honey
  • for the cinnamon filling
  • 2 tablespoons coconut oil (or butter)
  • 1 tablespoon honey
  • 2 tablespoons cooked quinoa (optional)
  • 1 tablespoon sugar
  • 1 1/2 - 2 teaspoons cinnamon
  • for the egg wash (optional)
  • 1 egg white
PREP
60M
SODIUM
476MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.