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Gluten-Free Cinnamon Bread

This isn't for the "healthy low carbohydrate" breakfast.  This is for those special holidays when you are entertaining or if you have to bring something scrumptious to a potluck.  This has a lot of sugar in it, but you would never know it was gluten, dairy, and soy free!  There are quite a few steps involved here.  The end result is totally worth it though.  Don't worry, you can make this the night before and have it taste good and fresh the next morning.
First make the bread dough.  I posted a GF bread recipe last year that we are using here.  This is the recipe again with a few changes and additions to make it a sweet bread.

3 large eggs
1 teaspoon apple cider vinegar
1/4 cup melted virgin coconut oil
2 Tablespoons honey
1 1/2 cups brown rice flour
1/2 cup almond flour (or flax if you are nut free)
1 cup tapioca flour
3 teaspoons xanthan gum (do not use guar gum)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons dry yeast
 1 cup rice milk (warm)

1/2 cup packed brown sugar
2 Tablespoons cinnamon
( and some soy-free Earth Balance butter for the top)
Warm up your rice milk and add one tablespoon of the cinnamon sugar mixture into the milk.  Sprinkle the yeast on top and stir in.  Set this aside to "proof" while you mix the rest of the bread ingredients together.

Make sure your eggs are warm so they don't harden the warm coconut oil when added.  Other than this precaution.....throw everything into your mixing bowl and beat until combine.  Let the dough rest for about 3 minutes then beat again for a minute or two.  

The dough is going to look a little wet at first, then the xanthan gum kicks in and firms it up a little.  You want your dough to be soft and almost drippy.  It should be the constancy of cake batter.
Here is the revolutionary part of this recipe.... you are going to load all your bread dough into a pastry tube or ziplock bag.  You will be squirting the dough out into the bunt pan and adding layers of cinnamon sugar between. The ziplock bag might be easier (although I haven't tried it yet) you simply load the dough, zip the bag closed, and cut a small hole in one corner to squirt the dough out of.  
 As you can see from the pictures you aren't going to have "round" dough balls.  You just want to have as many little sections of dough as you can. If you skip to the end of this post you can see the end result in the cut piece of bread.  You want to get as much of the cinnamon sugar between layers as possible. I got about three layers here.  The last layer having to be spread with my fingers.
You are going to partially melt some soy-free butter and put that over the last and topmost layer of the bread.  This will soak through the bread as it is baking which adds the gooey caramel flavor.
Let your bread rise for up to one hour in a warm place.  I put mine on top of my wood stove over a pan of water.  The steam seems to help the bread rise better.  It should almost double in size. You can simply place your pan in a slightly warm oven for the same result......don't bake it yet though.
Why a bunt pan you may ask.....well my experience with GF bread is that the middle falls or the center is doughy. To eliminate all that headache I simple use a bunt pan.  You can certainly try this recipe in a regular bread pan and see how it works for you. 

Put the risen bread into a 350* oven for about thirty minutes or until the top is browned.  As you can see from the picture below the top is dark brown.  Perfect!  Let the bread rest in the pan for at least 20 minutes before turning it out onto your serving plate. 
The bottom becomes the top!  You can add a simple glaze if you want. I just mixed 1/4 cup of powdered sugar, a few drops of rice milk (ONLY A FEW drops because the moisture adds up quickly) and 1 Tablespoon of soy free butter for the glaze. Spoon that over the top.  Since the bread is still slightly warm it should melt over the top and a little down the sides.
As you can see from the cut piece of bread the more layers of cinnamon sugar you have the better!  Carbohydrate counts are mind boggling but that is what insulin is for right?

The whole cake with the glaze is around 500g of carbohydrates.  I got about 12 pieces out of this bread bringing the grand total for each serving to 45g of carbs
You can add raisins or bits of apple in the layers for a little fruity flavor.  The almond flour adds a nice nutty flavor but if you want more you can also add some chopped nuts in the layers too. 

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