I'm sure you have heard me say before how I started my baking career at a great company, Great Harvest Bread Co. Back in the day, it was a place where I first started learning about simple ingredients and whole foods and such. But, the obvious problem to still working and eating there is the gluten. I was actually working there in college, while I discovered my Celiacs Disease and tried to keep working there for months before I knew my body just couldn't handle even being in the same room with so much whole wheat. It was hard to leave because I just love the bread making process. The delicate care of each ingredient, the kneading and making something amazing out of a lump of dough, it is truly an art.
This is where my love for baking began and thankfully my love didn't die with needing (or kneading :)) to eat gluten-free. Baking GF means you may have to go the extra mile with ingredients and substitutions and yada yada yada. Well, you know how hard it is! But if you are determined and have just an ounce of creativity, then with lots of practice you will find a love for baking again. Some have told me that I might have a gift for such gluten-free baking, and I can see that, we all have specialities, but if you take away the intimidation of gluten-free baking then you might find that you can do it as well. The main ingredient in good bread is lots of love and care, wasn't it our grandmothers who said such advice?
This recipe is actually my Soft and Chewy Oat Baguette Bread, swirled with a simple coconut sugar, coconut oil and cinnamon paste. I have recently revised bread recipe that added a touch more flour to the recipe. I found that I was always adding a dusting more to it to make the dough sit up more firm. So I just changed the recipe to mirror that.
Also, this recipe was completely the idea of a close friend that has started her GF journey over the last year and she has had so many struggles of her own with making this change. But she hasn't given up! She keeps trying new recipes and seeks out the best for their wisdom and inspiration. She has become an inspiration to me and that is how this recipe came into play. She said she has been making my Soft and Chewy Oat Bread and then swirling it with coconut oil, sugar and cinnamon. Genius! What a great idea! And as I was making it myself I was brought back to my Great Harvest days. I used to make a cinnamon swirl bread that always wooed customers. It took many hours to practice the perfect swirl to make sure all the insides would stay in the bread and make it just perfect. When I made this bread all of those skills came instantly back to life and I couldn't believe that I have not tried this before! Michele- this one is all you! Thanks for the inspiration and the love!
Cinnamon Swirl Oat Bread Recipe
Follow the Soft and Chewy Oat Baguette Bread recipe to make the dough. I used the white rice flour option to make this recipe.
Then, roll out the dough on a parchment paper, with a rolling pin and make a 12 x12 or 12x15 inch prices of dough about 1-2 inches thick.
1 cup of coconut palm sugar
1/3 cup coconut oil
2 TB of cinnamon (or I have used a pumpkin pie spice blend too :))
Crumble all of the ingredients in a bowl and it turns into a crumbly paste and you can spread it all over the rolled out dough. Keep it 1 inch or so away from the edges. It is hard to write out the best way to roll this up, but I will try. I learned this when making Great Harvest breads, but if you start at one end and roll a tight roll and hold in the edges while you roll you can tuck and pinch the dough in to the whole loaf to keep it nice and tight and together. You want the loaf to be a tight roll to help it slice better and keep all the sugar cinnamon goodness inside.
Place on a parchment paper baking sheet and dust with more cinnamon or sugar and put in a preheated 350 degree and bake 50-55 minutes. Until the crust looks brown and there is some sugar bubbling at the edges. Let cool for 20-30 minutes before you slice into this goodness for the best results!
I hope you were inspired to try this recipe out. It is one of the best I know for GF bread baking. Not to mention, no yeast, eggs, nuts or seeds. It is very allergy friendly and so nice on the gut.
Enjoy! and lots of baking love to you!