I’ve baked my fair share of gluten-free breads over the past two years. I have a gluten-free baguette recipe in my ebook, and have successfully turned that recipe into a sandwich bread as well as a crusty boule. But it’s my most recent kitchen success that has me glowing with gluten-free baking pride.
A gluten-free cinnamon swirl bread.
If you’ve attempted gluten-free bread before, you know the dough is…well, sticky to say the least. It’s more like a thick pancake batter, that you pour and spread, rather than something that can be shaped. Rollable? Doubtful.