Since last December, my oven has not been working properly due to the heat sensor that keeps on malfunctioning. It was scheduled to be repaired this March but Covid-19 came. While technicians can still do home visits, I rather not have our oven checked at this time. Let’s just say that I’m not comfortable having strangers in the house during this pandemic.
Since we are oven-less and I have to keep the kids well fed, my air fryer, stove, slow cooker and bread maker are working overtime. Yes, I now have a nice collection of air fryer, slow cooker and bread machine recipes! Does this make you excited too?
Anyway, the idea of a Cinnamon loaf came from a friend. Her original recipe uses egg, sour cream and regular wheat based all purpose flour. Since the kids can’t have those basic baking ingredients, I rolled up my sleeves and started converting it.
If that isn’t challenging enough, did I have mention again that I don’t have a regular oven?
Of course, this food allergy mom is up for the challenge! After several tries, I finally came up with this recipe.
Take note, just like any allergy friendly and gluten free baking, the type and brand of ingredients play and important role in the final product’s success. Follow this recipe to the tee and I’m sure you will get a moist and delicious loaf that even those without food restrictions will love.
Are you ready to bring out that bread machine? Then give this recipe a try. I can’t wait to hear how it went for you.
Disclaimer: This post contains affiliate links. See my full disclosure here.
- 2 cups gluten free flour mix (I used Namaste)
- 1 Tbs. baking powder
- 1/2 tsp. sea salt
- 1/2 cup sugar
- 1 Tbs. flax meal
- 3 Tbs. lukewarm water
- 2 tsp. vanilla extract
- 1 cup non dairy milk ( I used Good Karma Flax milk)
- 1 tsp. apple cider vinegar (I used Wedderspoon)
- 1/3 cup non dairy buttery spread (I used Earth Balance Soy free), softened
- 1/3 cup sugar
- 2 tsp. ground cinnamon
- 2 Tbs. non dairy buttery spread, melted
- Make a flax goo but mixing together the flax meal and lukewarm water in a small bowl. Let it sit for at least 5 minutes before using.
- Add the apple cider vinegar to the milk. Mix and set aside.
- In a big bowl, whisk together the flour, baking powder, sea salt and sugar.
- Add the buttery spread, vanilla extract and flax goo. Mix with a spatula or wooden spoon.
- Slowly add the non dairy milk and mix until well combined.
- Transfer to the container of the bread maker.
- In small bowl, mix all the ingredients for the cinnamon swirl.
- Using a tablespoon, drop globs of the cinnamon swirl mix to the loaf batter. Make sure to put some spaces.
- With the help of a butter knife, make swirls in in the batter.
- Turn on your bread maker. Select the Bake function, 2 lbs loaf size and light color for the crust. Put the timer to 1 hour and ten minutes. Turn it on and let it preheat for 10 minutes.
- Once the bread maker is hot, put the container filled with the loaf batter inside the bread maker.
- Then let your machine do it’s thing.
- Depending on your machine, your loaf may be ready around 45 minutes. Start checking around that time using the clean toothpick method.
- Don’t over bake. When a toothpick inserted in the middle of the loaf barely has crumbs and is dry, it is ready.
- Once done, remove the container from the machine and let it cool for at least 10 minutes before turning over.
- Make sure to cool completely before slicing.
Di you have to use flaxseed flour? I don’t like flaxseed.
It’s the egg substitute I used. If you don’t like flax meal, you can use chia seeds instead.
Could I make this in an oven? I don’t have a bread maker.
Hi Danielle! Definitely. Just don’t over mix. I usually bake it 350F for 15 minutes and lower it to 320 for another 40 minutes (until a toothpick comes out clean)