In a small bowl, add the white sugar, brown sugar, and ground cinnamon. Combine the ingredients using a spoon.

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).

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 created in step 2 and beat at low speed until the dough has formed, or form the dough with your hand.

Meanwhile, dust your working surface and rolling pin. Roll the dough into a rectangle. The longest side should be equal to the length of the loaf pan, while the shortest side should be approximately ⅔ of the longest side.

Afterward, brush one tablespoon of butter on the dough and 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.

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 ). Allow the cinnamon bread to cool in the loaf pan for 10 minutes before transferring it to a cooling rack.