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Cinnamon Swirl Quick Bread?

stolly

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stolly Collaborator
stolly
Posted

DD's school serves different flavors of quick breads for snack a few mornings a month. I've been sending in chocolate chip banana bread for all of them, and I'm looking for a good cinnamon swirl quick bread recipe (in a loaf pan) to match what they have at school. Does anyone have a good recipe? Thanks!

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hannahp57 Contributor
hannahp57
Posted

I have Roben Ryberg's cookbook "You Won't Believe It's Gluten Free"

Since I don't have her express permission to share a recipe I will go ahead and make sure she gets credit :P Her cookbooks are AWESOME so even though i haven't tried this... it looks easy and i have never had one of her recipes flop.

Does you daughter have any other sensitivities?

The recipe that looks the best to me is the Cinnamon Bread- Potato Based

Preheat oven to 350* and lightly grease medium loaf pan

Cream 1/4 C Oil and 1/2 C Sugar in a medium bowl. Add 4 egg whites and beat until frothy.

To that add:

3/4 C plain yogurt

1_2/3 C Potato Starch (255g)

scant 1_1/4 tsp baking soda

1/2 tsp salt

1_1/4 tsp xanthan gum1 tsp vanilla extract

1 tsp ground cinnamon

1 Tbsp apple cider vinegar

1/2 C raisins (opt)

Pour into pan and bake app 50 minutes. the bread should test cleanly with a toothpick when done.

TinaM Apprentice
TinaM
Posted

I havent tried this but here's a recipe.

Open Original Shared Link

songstressc Apprentice
songstressc
Posted
DD's school serves different flavors of quick breads for snack a few mornings a month. I've been sending in chocolate chip banana bread for all of them, and I'm looking for a good cinnamon swirl quick bread recipe (in a loaf pan) to match what they have at school. Does anyone have a good recipe? Thanks!

I highly reccommend the late Betty Hagman's The Gluten Free Gourmet Bakes Bread . I only started the gluten free life very end of Nov 08 - just about 6 months for me and I have learned so much from her book and some of the great sites that are out there incl this one. She has a recipe for Cinnamon Swirl Bread in there - have not tried it yet but everything i have had has been great. Many have learned to develop their own recipes from her. I didn't post the recipe as you already seem to have a couple. Let me know if you need another one. I make her breads every week and even my guests like them. My goal is to bake with higher fiber/protein flours - between learning from the woman who created those first cookbooks and some wonderful web posts i am learning! Good luck!

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    • kpf
      ttg iga high (646 mg/dl) other results are normal

      By kpf · Posted

      I think you may be correct. The way the results are printed makes it appear as though it’s the ttg iga but I think you’re right—the 646 is total iga. So this would be indicative of another issue (another autoimmune condition, infection, cancer, etc.) and my doctor would need to do further testing. Thank you for saying this! 
    • RMJ
      ttg iga high (646 mg/dl) other results are normal

      By RMJ · Posted

      Are you sure that is the TTG IgA? Based on the units (mg/dL) and having an upper limit to the normal range, it looks like a total IgA result. 
    • kpf
      Vegetarians and vegans with celiac disease

      By kpf · Posted

      I am wondering if there are any vegetarians or vegans on this forum. I’ve been vegan for 15+ years and am just finding out I likely have celiac disease (blood panel done, need biopsy). My favorite foods—outside of vegetables, fruits, nuts, seeds—I will likely have to give up. Anyone else? 
    • trents
      Fiber Supplement

      By trents · Posted

      Welcome to the forum, @Trish G! "Gluten free" does not necessarily equate to "no gluten". According to FDA standards it actually means that a food product contains no more than 20ppm of gluten. This is safe for most celiacs but would not be for those who are on the more sensitive end of the spectrum. So, it would depend on the individual celiac and their level of sensitivity to minor amounts of gluten. That's the long and nuanced answer. The short answer is that it is a product derived from wheat and so you can be certain it will contain some residual amounts of gluten. No gluten removal process is 100% effective. So, to be absolutely certain, stay away from it. Have you tried chia seeds? Very high in fiber and quickly turns into a gel when added to water. Make sure you get seeds that are gluten free if you decide to try it.
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