Gluten-Free Amish Cinnamon Bread

[Yvonne (Vonnie) Mostat, RN]

Gluten-Free Amish Cinnamon Bread
2 cups of buttermilk  or 2 cups plus 2 tbsp vinegar or lemon juice
4 cups of gf flour.  Bob's red mill is good. The one to one flour is just terrific for transposing your regular recipes over to gluten free ones.
2 tsp. of baking soda

The cinnamon mixture;
2/3 cups of sugar
2 tsp. of cinnamon

This recipe actually is from the archives, and i found it once again in the Mennonite community cookbook
It is an age old favorite

Cream together the butter, and  2 cups of flour. Add to this
And also the eggs.  (did you know that the yolk of an egg has more protein in it ...to compare it to some fish or meat?)

Step two
To this mixture you need to put half of the batter into greased loaf pans (1/4 into each loaf pan)

Step three
At this step all you need to do is to take a separate bowl and mix 2/3 cup of sugar and the cinnamon. After you have finished mixing you need to to sprinkle 3/4 of the cinnamon mixture on top of the half batter in the pan.

After you finish mixing  next you need to sprinkle 2/3 cup of sugar and the rest of the cinnamon.  

After you have finished this step you need to add the rest of the batter and sprinkle with last of the cinnamon topping. Now, with a knife cut through the loaf mixture crisscrossing. Make sure you  use the knife to swirl back and forth over the loaf mixture.

Finally
Bake at 350 degree oven between 45 - 50 minutes. then before removing from the pan let it cool about 20 mins.
The cinnamon smell in your kitchen sure adds to the creation of this recipe.

If the flour you purchase has no xanthan gum in it, then add 1 tbsp of xanthan gum before step three.  you may not need the xanthan gum if your flour has it added to the flour already.

We let it cool somewhat and some in our family like it cool, others like it just warm. We actually do spread a small amount of butter over our slice of the cinnamon bread.

(I find the recipe talks of two loaf pans, but I could not get enough batter for two, so after getting used to the recipe I doubled it, added more batter to number one. It rises really well.
 

[Scott Adams]

Wow, nice recipe...thank you for sharing it!

[ravenwoodglass]

This sounds like a great recipe but it is very confusing. Are you creaming the butter with the milk or adding the milk to the butter after the butter is creamed? At what point do you add dry ingredients? Do you mix the dry ingredients first and add the butter after it is creamed and then the milk? I am not much of a baker so I do need clarification if possible. I tried to find the original recipe by doing a search but was unable to locate any recipe but this.

[Scott Adams]

Thank you for updating this!

[ravenwoodglass]

Thank you so much! I will be trying this recipe tomorrow. It sounds so good. I will let you know how it turns out.