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Gluten Free Cinnamon Swirl Bread

Do you have a dramatic/emotional type on your life? I have one that goes from walking on air to “It’s the end of the world” in .2 of a second. She happens to be my daughter and from the day she was born, she has always made a lot of fuss and noise.

Oh she doesn’t cry much. But that’s because she skips any level of crying and goes straight to screaming like crazy. From birth. Every. Time. She was in the car seat.

Well since the car seat we’ve figured a thing or two out about my little spitfire. First, she’s creative and needs an outlet to prevent a meltdown.

Second, she loves to bake. And I mean looooves to bake. Sometimes we spend the potentially cranky part of the afternoon where naptime used to fall baking goodies and breads. Unfortunately, she also seems to have my celiac disease.

Early morning baking in a sparkly dress (of course).

So when girlfriend ran across a recipe with cinnamon bread in a non-glutard cookbook, you had better bet this mama was going to make it happen! This recipe for cinnamon swirl bread is a Mama & Adriel original from the Hardda farm kitchen.


  • 3 c Gluten free flour mix for breads. I used 1 ½ c tapioca, 1 cup of rice, ½ c millet + a few tablespoons for kneading/rolling out
  • ½ tsp xanthan gum
  • ½ tsp psyllium husk (or just one of these, as long as you have 1 tsp of binder)
  • 1 ½ c warm water
  • 2 tsp yeast
  • 1 c sugar divided
  • 1 egg
  • ⅓ c cinnamon
  • 4 tbsp butter

Let’s make bread!!!

  1. Dissolve 1 tbsp sugar & yeast in warm water and set aside to proof.
  2. Combine flours, 1/2 cup sugar and binders in a bowl and whisk together.
  3. After yeast has visibly grown and bubbled up, add liquid and egg to flour and stir.

    Gluten free dough that you can knead! Voot voot!
  4.  Once ingredients start to form a gooey ball, begin to knead with hands. Turn out on floured surface and add a little water or millet flour to adjust dryness/stickiness. Knead for just a couple more minutes. (Be sure to enjoy this step. Gluten free bread is not always this wonderful to handle.) 
  5. Spread out with fingers on your floured surface keeping width about the size desired for the length of your loaf. In other words, if you’re putting this bread in a loaf pan, make sure it won’t be to long when you roll it up. Allow to rise a little while you prepare filling.

    Too hot!
  6. Melt butter then place on small bowl. I use a small lodge cast iron melting pot.
  7. Alternate whisking in a pinch sugar & cinnamon to taste until you have a thin, spreadable paste. I feel like I did almost 2:1 sugar to cinnamon.
  8. Spread on dough like so.
  9. Roll up dough and close up ends.
  10. I preheat my oven here (425•) so the kitchen will warm up for the dough to rise. If you don’t do it now, don’t forget later! Once loaf is visibly bigger and fluffier, put in oven and bake for roughly 20-30 minutes, or until it sounds hollowish. Don’t over bake!
  11. Slice and enjoy with some delicious homemade butter!

If we’re going to stay friends, you need to know that I’m very much a “pinch of this” and a “scoop of that” type of person. I payed really close attention to actual amounts for this recipe just for you. But baking bread is only an exact science if you don’t know how to do it. In all of my recipes, you’re looking for the perfect end result, not perfect direction-following. Adjust until it feels right. 

Published inHome & KitchenRecipes

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