gluten-free sourdough cinnamon bread

gluten-free sourdough cinnamon bread

Serves 1 loaf
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Appetizer, Bread, Breakfast, Side Dish, Snack
Misc Child Friendly, Pre-preparable
amish cinnamon bread, gluten free cinnamon bread, easy bread, breakfast bread.


  • 1/2 cup gluten-free sourdough starter (see additional recipe on website)
  • 1/2 cup vegetable oil
  • 1/4 cup milk alternate (I use vanilla almond milk)
  • 2 Eggs
  • 1/2 cup Brown sugar
  • 1/4 cup Applesauce
  • 1/2 cup Tapioca starch
  • 1/4 cup of each: potato or cornstarch, millet and rice or quinoa flour
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanathan gum
  • 1 box dairy-free vanilla pudding mix (As of the date that I'm uploading this recipe, Jell-o instant pudding is dairy free. That being said, manufacturers change ingredients and recipes regularly so READ THE LABELS!)
  • 1/4 teaspoon Salt
  • 3/4 teaspoons Cinnamon
  • 1 teaspoon gluten free vanilla


Don't be afraid of how many ingredients are listed here--it's worth it! My boys will devour an entire loaf for breakfast if I let them. The recipe makes two loaves; slice the bread, wrap and freeze if you won't be eating it all within a few days.


1. Mix wet ingredients in a heavy stand mixer.
2. On low speed, add dry ingredients slowly. Once dry ingredients are well incorporated, increase speed and beat batter for 3-4 minutes or until really thick.
3. Smooth batter equally into two prepared loaf pans. Spray a spatula with non-stick cooking spray so batter doesn't stick.
4. Bake 365 degrees for 1 hour or until a tester comes out clean.
5. **Note: I line my pans with foil because I hate washing loaf pans...once the bread is done cooking, remove foil from pan and let bread cool in foil. Once bread is cool, peel foil away, slice and eat!