Cinnamon Swirl Gluten Free Quick Bread

glutenfreeonashoestring.com

Debbie Hardin

subheading: For the quick bread:

1 ¾ cups (245 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

¼ cup + 2 tablespoons (54 g) cornstarch

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup (150 g) granulated sugar

6 tablespoons (84 g) unsalted butter, at room temperature

1 cup (8 fluid ounces) buttermilk, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

subheading: For the cinnamon-sugar mixture:

½ cup (100 g) granulated sugar

2 teaspoons ground cinnamon

subheading: For the (optional) glaze:

1 cup (115 g) confectioners’ sugar

1 tablespoon milk (any kind), plus more by the ¼ teaspoonful if necessary

Directions at glutenfreeonashoestring.com

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