There are a few bloggers who I consider "partners in crime" in converting recipes to suit special diets, and Sarena is one of them. Her baked goodies are always dairy-free, and these days gluten-free too. And whenever possible (as in today's enticing recipe), she goes for the gold, making an egg-free / vegan option that is also low in sugar. So if you are craving an incredible indulgence, without the guilt or "gluten hangover," consider Sarena's cinnamon bun bread …
Sarena Shasteen ~ My goal with baking is to make things simple in technique, but taste like it was hard to make. I made this cinnamon bun bread a while ago, basing it on a recipe I saw on Baking Bites. I knew I had to recreate this one gluten-free, so that my recently diagnosed Celiac household could enjoy it again. My whole family loves cinnamon, so anything that is swirled with warm cinnamon and then dripping in icing…is definitely a winner!
You would never know this is gluten free (you can find the gluten filled one here). Ok, seriously, this is so easy! You put everything together, throw it in a cold oven and 30 minutes later…you are cinnamon bun bread heaven! Our plates were licked clean! …
Gluten-Free Cinnamon Bun Bread
I highly suggest a cup of coffee or hot tea with this…
- 2/3 cup almond milk (heated to 110 degrees)
- 4 tsp rapid rise yeast
- 1 cup white rice flour
- 1/2 cups gluten free all purpose flour
- 2 TBSP raw sugar
- 15 drops vanilla stevia
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp apple cider vinegar
- 1/4 cup applesauce
- 1/4 cup egg whites or 1 large egg or 1TBSP flax meal mixed with 3 TBSP hot water
- 2 TBSP Smart Balance Light, room temperature
- 1/3 cup dark brown sugar
- 1 tsp ground cinnamon
- 1-1/4 cups powdered sugar
- 1-2 TBSP water
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine the flours, baking powder, sugar and salt. Dissolve the yeast in the warmed almond milk, then stir the milk mixture, applesauce, vanilla stevia extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together melted butter, brown sugar and cinnamon in a small bowl. Pour the mixture evenly on top of rested dough and swirl in with a spatula.
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes.
Combing the powdered sugar and water. Pour the icing over the bread and serve warm. Leftovers can be reheated in the microwave.
Article, recipe, and photos, by Sarena Shasteen of The Non-Dairy Queen. Sarena is a freelance writer and recipe creator with a culinary degree and extensive experience in special diets. For her own needs, Sarena is dairy-free and soy-free, but with a Celiac husband, gluten-free has also become their new normal.