Yeasty Cinnamon Pull-Apart Bread

• Refrigerated

  • 2 Eggs, large free range organic

• Baking & Spices

  • 1 tsp Cinnamon
  • 3/4 cup Cornstarch
  • 1 Filling
  • 1 3/4 cup Rice flour
  • 1 1/4 tsp Salt
  • 12 tbsp Sugar
  • 2 1/2 tsp Xanthan gum
  • 2 tbsp Yeast
  • 1 Yeast ingredients

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 2 tbsp Olive oil

• Dairy

  • 1 stick Butter
  • 1/4 cup Milk powder

• Liquids

  • 1 1/3 cup Water

• Other

  • --Dry Ingredients--
  • --Wet Ingredients--

Found on imglutenfree.com

Description

Ingredients

• -Yeast Ingredients-
• 1 cup warm water
• 2 tablespoons yeast
• 2 tablespoons sugar
• -Dry Ingredients-
• 1 ¾ cup rice flour, plus ½ cup more to be added later
• ¾ cup cornstarch (or a half and half potato/tapioca starch blend), plus ¼ cup more to be added later
• ¼ cup milk powder
• 2 ½ teaspoons xanthan gum
• 1 ¼ teaspoons salt
• 2 tablespoons sugar
• -Wet Ingredients-
• 2 teaspoons apple cider vinegar
• 2 tablespoons olive oil
• 2 large free range organic eggs
• ⅓ cup warm water
• -Filling-
• ½ cup sugar
• 1 teaspoon cinnamon
• 1 stick butter

Directions

• Grease one loaf pan with butter. Preheat the oven to WARM.
• Place a sheet of wax paper on your work surface and sprinkle cornstarch/tapioca starch/potato starch over the wax paper.
• Whisk the yeast ingredients together in a bowl, then place them in the oven to proof. See how to proof yeast for more information.
• Turn the oven to OFF.
• Mix the dry ingredients together in another small bowl.
• Blend the wet ingredients together in a large bowl with your electric mixer.
• Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed.
• Turn the blender to low and slowly pour the dry ingredients into the mixture. Turn mixer to medium speed and blend for one minute.
• Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting.
• Add the extra ½ cup rice flour and ¼ cup cornstarch to the mix and beat until just blended.
• Coating your hands in cornstarch, remove the dough from the bowl and place it on your work surface. Flatten the dough out a little bit with your hands, then flip it over and roll it back into a ball. Make sure your work surface is well coated with cornstarch at this point, so that the dough will not stick once youve rolled it out.
• ---From this point on, view the pictures below the recipe for step-by-step if you are in doubt----
• Roll the dough out until it is about ¼ of an inch thick.
• Mix together the cinnamon and sugar and sprinkle this over the dough.
• Cut the dough into about ten small rectangles.
• On each rectangle, put one slice of butter.
• Stack the rectangles on top of each other with 3 to 4 rectangles in each stack.
• Gently lift the stacks up one at a time and line them up in your bread pan.
• Turn the oven from WARM to OFF.
• Allow the bread to sit in the oven for thirty minutes.
• Turn the oven to 350 degrees F.
• Cook the bread for 45 minutes.