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Hi Fellow List members,

Here's a cinnamon swirl bread which I developed from Bette
Hagman's Cornstarch Bread recipe (p. 92 of The Gluten-free
Gourmet Cooks Fast and Healthy). This is a great cookbook and
we've been very happy with the bread recipes we've tried in it. Also,
she has a great chapter on the special problems of making gluten
free bread (The Fine Art of Baking Better Bread). Hope you enjoy!

Cinnamon Swirl Loaf

2 1/2 cups of cornstarch
1/3 cup tapioca flour
2 Tb. sweet rice flour
1/2 cup sugar
1 1/2 tsp. xanthan gum
3 Tb. finely ground pecans or walnuts
3 tsp. dry yeast
1 egg
1 3/4 - 2 cups hot water (about 120 degrees)
2 1/2 Tb. veg. oil or applesauce
1 1/2 tsp. salt

Topping:

1/2 cup of white sugar
1 tsp. or more of cinnamon (depending on personal taste)

Combine the cornstarch, tapioca flour, sweet rice flour, yeast,
sugar, xanthan gum, and ground pecans or walnuts in a large bowl.
Add the egg and enough of the water to form a heavy cake batter-
like dough. Mix on high for 3-4 minutes with a handmixer. Cover
and let stand 15 minutes. Spray one "regular" size bread pan and
one mini-pan with vegetable oil spray. Preheat oven to 350 degrees.

Add the vegetable oil and salt, beating until smooth and well
mixed. Pour about 1/3 of the batter into the pans. Cover with a
layer of cinnamon sugar. Spread a few tiny slivers of butter over the
top. Add another layer of batter and cover with cinnamon sugar and
a few more slivers of butter. Pour the rest of the batter into the
pans and cover with a final layer of cinnamon sugar and a few more
slivers of butter.

Let rise until the batter is just level with the top of the pan. Bake
until done. Check the bread after 10 - 15 minutes and cover with
aluminum foil, if necessary, to keep the top from burning. Cool in
the pan for ten minutes, then turn out to finish cooling. My family
loves this recipe and the loaf never lasts more than the first day!

Regards,
Lani K. Thompson
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