One of my favorite ingredients in #MyKetoKitchen is Bob’s Red Mill Paleo Baking Flour. It thickens sauces and my favorite egg casserole and, being #KetoFriendly, it allows me to enjoy baked goods, pancakes, and waffles without sacrificing taste or loading up on dreaded carbs. This recipe can be baked in the oven or using a bread machine that has a #QuickBread or #Cake baking cycle, like my #CuisinartConvectionBreadMaker does. #ThisGirlLovesToEat
Gluten Free Snickerdoodle Bread
- 3+1/2 Cups (322 g) Bob’s Red Mill Paleo Baking Flour
- 2 TBLS Premium Vital Wheat Gluten
- 5 TBLS Truvia
- 1 TBLS Ground Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 Eggs
- 1/3 Cup Whole or Almond Milk
- 1/4 Cup Melted Butter or Coconut Oil
- 1 tsp Vanilla
- Aerosol Cooking Spray (Canola Oil)
Topping – Combine in a small dish and set aside
- 1 TBLS Sugar
- 1/2 tsp Ground Cinnamon
If Cooking in a loaf pan in the oven: Spray the pan with cooking spray and preheat the oven to 325° F.
If using your breadmaker: Spray the cooking pan with the cooking spray and set the bread machine to the settings for a 1+1/2 pound loaf (at your desired degree of crust darkness) and Quick Bread/Cake setting.
In a medium bowl, combine your dry ingredients and whisk them together until well combined. Set aside. In a second bowl, combine the wet ingredients.
If cooking in the oven: Add the dry mixture to the wet mixture and stir well to combine. Transfer batter to the prepared loaf pan and smooth evenly. Sprinkle as much of the topping over the top of the loaf (I use less than half). Bake until a toothpick inserted into the center of the loaf comes out clean, about 60 minutes. Let cool in the pan, on a wire rack, then remove from pan and serve.
If using your breadmaker: Put the wet ingredients in first, then add the dry ingredients. Close the lid and press start. After the dough has mixed for 2-3 minutes, using a rubber spatula, stir in any of the flour mixture that remains on the edges and underneath the loaf. When the final mix is complete, remove the dough paddle, if desired, and reshape your loaf to fill in the hole in the middle. Sprinkle however much of the topping you want on your loaf, close the lid and allow the baking cycle to complete. When the cycle ends, check the doneness of your loaf by inserting a wooden skewer/toothpick into the middle. If it comes out clean, you are good to go. If not, you can add time manually, 5 minutes at a time, checking doneness midway through. Let cool in the pan, on a wire rack, then remove from pan, slice into 10 slices then slice again in half for 20 pieces, and serve.
I like to keep this dense, flavorful bread in the refrigerator, in a sealed container and serve it with some cream cheese to add some fat (for my Keto followers).
Nutrition Information (Makes 20 Servings)
- 89 Calories
- 9g Carbohydrates
- 3g Fat
- 3g Protein
One thought on “Gluten Free Snickerdoodle Bread”
I’ve always loved the name snickerdoodle!