Replying to @Lucaya HERE YOU GO BABES🫶🏼 What do you want to see next?
Cinnamon swirl mixture:
- 40g melted butter
- cinnamon & sugar (eyeballed the amount but you want a thick consistency and NOT runny)
Dough:
-370g warm filtered water (less water than usual bc of the melted butter!)
-250g active gf starter (i feed my starter CAPUTO gf flour)
-390g King Arthur GF Bread Flour
-10g Salt
Once you make the dough, let it sit in a warm place for 5 or so hours!
Once the 5 hours is up, I knead the dough on a floured surface, add your cinnamon swirl mixture (see video), shape into a ball, and put in a floured basket!
Put your dough in the fridge overnight!
In the morning, let the bread come to room temp, preheat your oven to 500 degrees with the Dutch oven inside so it preheats with the oven.
Score the bread & Reduce the heat to 450 degrees and bake with the lid on for 40 minutes. Then remove the lid and cook for another 20 min.
Remove bread from the oven and set it aside to cool on a cooling rack for 2 hours.
ENJOY!!!!🥰
Baking gluten-free sourdough bread can seem daunting at first, especially when incorporating fun elements like a cinnamon swirl, but with a few tips, it becomes manageable and rewarding. One thing I learned from making this recipe is the importance of hydration control since gluten-free flours behave differently than regular wheat flour. The addition of melted butter reduces the amount of water needed, which helps in achieving a dough that holds together without being too sticky or runny. When preparing the cinnamon swirl mixture, aiming for a thick consistency ensures that it stays well layered inside the bread rather than seeping out during baking. Using a generous but controlled amount of cinnamon and sugar mixed with melted butter gives the bread its signature sweet and spicy flavor without overpowering the sourdough tang. Allowing the dough to rest for about five hours at room temperature helps the starter activate and develop flavor, even with gluten-free flour. Then placing the shaped dough in the fridge overnight improves the texture and makes scoring much easier the next day. Using a Dutch oven preheated at 500 degrees locks in steam, creating a crispy crust that complements the soft interior perfectly. It’s also helpful to use a well-floured surface and basket to prevent sticking during shaping and proofing since gluten-free dough lacks the elasticity of wheat-based dough. I found that pinching the edges firmly after rolling the cinnamon mixture inside prevents leaks and keeps the swirl pattern intact. Overall, this recipe is a wonderful way to enjoy sourdough bread that’s both gluten-free and filled with comforting cinnamon flavors. It’s perfect as a breakfast treat or alongside your favorite spreads and pairs wonderfully with coffee or tea. Experimenting with slight variations in cinnamon or sugar amount can tailor the sweetness to your preference, and once you master this technique, adding other mix-ins like nuts or raisins could be your next fun baking adventure.
