Soft Chewy Cinnamon Sugar Swirl and Roasted Almond Bread – 2 Variations (Gluten, Dairy, Egg, Yeast and Refined Sugar Free)

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Bread …This was the staple in my life pre-gluten free days. Now, I really miss having a thick slice of toast, slathered in jam and butter.  After relentlessly searching all over the internet for a good gluten free-dairy free, healthy bread recipe my wonderful sister found this – soft chewy oat baguette roll recipe that is versatile, simple and healthy. The texture will blow you away because it is exactly like normal bread. You can enjoy a slice of this without feeling guilty.
If you noticed the name of this post, you see a whole list of things it doesn’t have.  How can something taste so good if its free of everything, it practically has nothing in it?
Well, my dear friends, the answer is simple – its magic. This bread is magic.
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Magic happens when you least expect it. You’ve got to try it.
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Our best vote goes to the cinnamon sugar swirl bread!
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Adapted from hopeforhealing
Ingredients – Makes 2 small loaves
  • 3 tbsp psyllium husk powder (must be powder, not seed or husk)
  • 1 cup pure water
  • 3/4 cup non dairy milk (I use unsweetened hemp or coconut)
  • 2 tbsp apple cider vinegar
  • 2 tbsp raw honey*
  • 2 tbsp olive oil
  • 1 1/2-2 cups of finely ground fresh GF oat flour {start with adding 1 1/2 cups for dough then add 1/4-1/2 cup more flour for kneading and firming up and dusting tops before baking (grind 2 cups GF rolled oats in high powered blender)
  • 1 cup of brown or white rice flour or sweet sorghum flour
  • 1 ts. of sea salt
  • 1 tsp aluminum free baking powder
  • 1 tsp of baking soda
  • 1/4 cup extra oat flour for dusting (optional)

How to Make:

  1. In a large bowl, whisk together water, milk and apple cider vinegar. Next add in the psyllium husk powder until it turns into a thickened blob (this will take a few minutes).
  2. Add in oil and honey together.
  3. Mix in the dry ingredients. Start with 1.5 cups of oat flour and 1 cup rice flour first and then add more until you have a firm dough.
  4. Knead with more flour on the board. It will be spongy and not sticky when it is ready. Be careful not to over mix.
  5. Split the dough in half so that it will bake better.
CINNAMON SUGAR SWIRL VARIATION
  • 1 cup coconut palm sugar
  • 1/3 cup coconut oil
  • 2 tbsp cinnamon (or use a pumpkin pie spice blend too, which tastes fabulous :))
  1. Preheat oven to 350F.
  2. Roll out dough to a nice rectangular shape. Add oat flour to prevent dough from sticking to board.
  3. Make the cinnamon swirl filling by crumbling into a paste. Spread over the dough evenly, 1″ away from the edges.
  4. Starting from one end lengthwise roll the dough carefully, making sure you are rolling it carefully and nothing is coming out. Roll it tightly. Using a sharp knife cut the dough into half. Then braids the two strands together so that so that the cinnamon swirl is visible. Pinch the ends so that it will stick together.
  5. Place on parchment paper baking sheet. Dust with more cinnamons sugar and bake for 50-55 minutes (until crust is brown).
  6. Allow it to cool for 20-30 minutes before enjoying.
ROASTED ALMOND VARIATION
Whole Almonds, toasted and chopped
  1. Knead the almonds into the other half of the dough. Roll it out so it becomes a long loaf shape (about 6″-8″ loaf, similar to the cinnamon swirl one) to ensure even baking.
  2. Bake in oven for 30-40 minutes.
  3. Allow it to cool for 20 minutes before cutting.
NOTES:
Vegan: You may use maple syrup
**use extra rice flour for kneading and to prevent the dough from sticking.

Love,

Zoe  &  Mia

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