Cinnamon Streusel Bread Gluten Free Food

CINNAMON STREUSEL BREAD (GLUTEN-FREE)

Cinnamon Streusel Bread (Gluten-Free) image

Went to a Gluten-Free baking class and this was one of the featured breads. Was quite delicious although I haven't made it myself yet. The outer layer was nice and crisp without being burnt and it had just the right amount of cinnamon and sugar. The recipe calls for Bette Hagman's Bean Flour Mix. *This recipe is 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. **Soured milk can be substituted for buttermilk by adding normal milk to 1 tbsp of vinegar to total 3/4 cup.

Provided by Andrew Mollmann

Categories Quick Breads

Time 1h

Yield 2 loaves, 2 serving(s)

Number Of Ingredients 13

Ingredients

2 cups gluten-free flour
1 teaspoon xanthan gum
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/3 cup light brown sugar, packed
1 tablespoon cinnamon
1 tablespoon butter
3/4 cup buttermilk (or soured milk**)
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract

Steps:

Grease and flour two small loaf pans (8" x 4").
Mix dry ingredients thoroughly in large bowl.
Measure wet ingredients and have ready. You may require less than the above amount of milk, so keep it separate.
Prepare topping by first blending the brown sugar and cinnamon. Once well mixed, reserve 1 tbsp of this mixture and set aside for use as topping. Add 1 tbsp butter to remaining mixture and blend until crumbly.
Using an electric mixer, add liquid ingredients to the dry ingredients. You may require less milk, so add slowly. The consistency of the batter should be slightly thicker than cake batter and sticky.
Use the mixer at medium and high speed until smooth, about 3 minutes.
Split half to two-thirds of the mixture evenly between the 2 loaf pans.
Sprinkle the streusel mixture into each loaf pan. Swirl gently into batter.
Pour remaining batter into loaf pans, on top of the streusel swirl.
Sprinkle reserved cinnamon/brown sugar mixture on top of each loaf.
Bake bread at 350F for 40-45 minutes. Do not undercook. Check doneness with toothpick or cooking thermometer. Internal temperature should read 210-212F when done.
Remove bread from oven and place on wire rack. Allow to cool for 5 minutes before removing from pan.

GLUTEN FREE STREUSEL TOPPING

Gluten Free Streusel Topping image

Recipe from Cooking Free. Keep this in the refrigerator to sprinkle on muffins or cakes before baking.

Provided by Concoctionista

Categories Breads

Time 5m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons brown rice flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup pecans, chopped
1 tablespoon canola oil

Steps:

combine thoroughly.
sprinkle on top before baking.

Nutrition Facts : Calories 48.4, Fat 2.9, SaturatedFat 0.2, Sodium 0.2, Carbohydrate 5.8, Fiber 0.3, Sugar 4.3, Protein 0.3

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE

Gluten-Free Cinnamon Streusel Coffee Cake image

Try this gluten-free version of a classic breakfast treat-it will please the whole family!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h25m

Yield 9

Number Of Ingredients 15

Ingredients

1/2 cup packed brown sugar
1/3 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
1 1/2 teaspoons ground cinnamon
1/4 cup cold butter
3/4 cup granulated sugar
6 tablespoons butter, softened
2 eggs
1/2 cup milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
1/2 cup gluten-free powdered sugar
1/4 teaspoon pure vanilla extract
2 to 3 teaspoons milk

Steps:

Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

Nutrition Facts : Calories 390, Carbohydrate 61 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 36 g, TransFat 1/2 g

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