Gluten-Free Cinnamon Bread

Gather all the ingredients needed and let us begin! 

150 ml of Water at 49-55°C (120-131°F) 150 ml of Milk at 49-55°C (120-131°F) 50 grams of Granulated White Sugar 7 grams of Instant Active Yeast 195 grams of White Rice Flour 78 grams of Tapioca Flour 117 grams of Almond Flour 2 tsp of Xanthan Gum 1 Tbsp of Ground Cinnamon ½ tsp of Ground Clove 1 tsp of Salt 75 grams of Unsalted Butter at room temperature 1 tsp of Apple Cider Vinegar 1 Egg

In a small bowl or cup, add the Milk, Water, sugar, and yeast. Gently stir the mixture and set it aside for 10 minutes. After 10 minutes bubble should form to indicate that the yeast is active. If not repeat this step, ensuring that the Milk and Water are at a temperature of 49-55°C (120-131°F).

First, Let us Test the Yeast!


In a separate bowl, add the flours, xanthan gum, ground cinnamon, ground clove, salt, and whisk the ingredients until combined


Next, in a separate bowl, add the butter, apple cider vinegar, eggs, and yeast mixture created in step one. In a stand-alone mixer, with the paddle attachment, or hand-held mixer, beat the butter and eggs for 3-4 minutes at medium-high speed

Then add the dry ingredients and beat at low speed until the dough has formed, or form the dough with your hand


Roll the dough into a rectangle.

The longest side should be equal to the length of the loaf pan

Brush the dough with butter

Add the cinnamon sugar filling


Roll the dough into a log and grease the loaf pan.  Transfer the log into the greased loaf pan and cover it with plastic wrap and a damp kitchen towel. Allow the cinnamon bread to rise for 60-90 minutes or until it has doubled in size.

After Rise

Before  Rise


Preheat the oven to 180°C (356°F). Bake the gluten-free cinnamon bread for 35-40 minutes, or until a thermometer inserted at the center of the loaf reads 85°C (185°F ).