Description
gluten-free, dairy free, sweet, cinnamony and full of flavor! with the perfect pull apart texture!
Ingredients
Scale
- 5 1/2 cups of gluten-free flour
- 1 1/2 cup of warm water (110°F)
- 1 packet of active dry yeast
- 3 tbsp of sugar (more for the cinnamon mix see below)
- 2 tsp of baking powder
- 2 egg whites
cinnamon mixute
- 1/4 cup of sugar
- 1 tbsp of ground cinnamon
Instructions
- In a bowl add your 1 tbsp of sugar and your packet of yeast
- Next pour into the same bowl your 1 1/2 cups of warm water
- Whisk together and set aside for the yeast to activate for 5 minutes
- In a bowl with a hand mixer or a stand mixer with the whisk attachment, whip your egg whites into medium stiff peaks about 6 minutes
- Once your egg whites are medium stiff peaks, add the remaining 2 tbsp of sugar to the egg whites while your continue to whisk
- Next add in your 1 tbsp of baking powder while you continue to whisk
- Keeping your mixer on, pour your activated yeast water into the egg whites and sugar
- Stop your mixer and add in your 5 1/2 cups of flour about 1 cup at a time with the mixer on low speed
- Once combined your dough will still be tacky, since this is gluten-free flour it doesn’t look like traditional dough, toss about 1/4 cup of flour on top of the dough and using a spatula pull the dough away from the bowl with the flour you tossed on the top of the dough
- Using that surface flour form the dough into a ball and set in a bowl to rise for 1 hour covered near a heat source *this is when I pre-heat my oven and toss the bread right next to the oven*
- After the hour is up, your dough should have doubled in size, section the dough in quarters, flour your counter and gently press the dough in to about a loaf pan length rectangle that is about 1/2″ to 1″ thick, do that with the second half of dough
- Gently sprinkle about 2-3 tbsp of cinnamon sugar mixture over each half that you just pressed out
- Rolling each piece into a log, folding the cinnamon into the dough, you will end up with two cinnamon stuffed bread rolls
- Gently, not to deflate the rise, fold the two pieces over eachother twice to form a twist
- Place the twist into a greased and floured loaf pan
- Sprinkle with 1 tbsp of the cinnamon sugar mixture and let the bread rise for 20 minutes
- Once it has puffed a second time, place in your 350°F oven to bake
- Bake for 1 hour, rotating half way through the baking
- Remove and let rest for 1 hour before eating!
Keywords: baking, gluten-free cinnamon bread, gluten-free bread, bread,