I thought that this would be just another ordinary loaf of sweet bread, like banana bread or zucchini bread (which are good, but normal). But after my first taste, straight out of the oven, I was in love with this cinnamon goodness.
For those of you who would like to make this, but are not gluten-intolerant, and don't have all the special flours, you could try substituting all the flour substances (and leave out xantham/guar gum) for an all-purpose flour. I haven't tried this, so don't know how it would turn out, but it's worth the experiment. Let me know if anyone tries making this with normal flour. I'd love to know if it worked.
Gluten-free Cinnamon quick bread (All credit goes to Lauren of Celiac Teen- her recipe can be found here)
1 cup milk
1 tbsp lemon juice
1/2 cup millet flour (2.80 oz)
1/3 cup sweet rice flour (1.80 oz)
1/3 cup tapioca starch/flour (1.55 oz)
6 tbsp brown rice flour (2.45 oz)
1 1/4 tsp xanthan gum
1/2 cup sugar
1 1/2 tsp cinnamon
1 1/4 tsp baking soda
3 tbsp oil
2 egg whites
1 tsp vanilla
Preheat oven to 350 degrees Fahrenheit and spray a 9 by 5 inch loaf pan with cooking spray.
Place the lemon juice in the milk and let sit for about ten minutes, while getting everything else ready.
Whisk together the dry ingredients in a large bowl. In a second bowl whisk together oil, eggs and vanilla. Whisk the liquids and lemon milk mixture into the dry ingredients.
Pour into prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.
- I wanted my bread to come out all pretty, so I swirled some cinnamon/sugar/honey into my loaf like this, using a knife:
- Also, Lauren of Celiac Teen recommends using this bread for french toast. That sounds amazing, though I have not tried it yet. To find her recipe for french toast, go to her post.