Gluten-Free Cinnamon-Swirl Bread

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   Heat oven to 350 degrees F. Grease a 9x4 loaf pan.

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   To proof yeast, in a mixing bowl, dissolve 2 tablespoons of sugar in the warm milk.

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   Stir in yeast, allow to sit until foamy.

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   3.

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   In a separate bowl, combine the dry ingredients millet and corn flour; potato, corn, and arrowroot starch; non-fat milk powder; xanthan gum, and salt.

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   For the filling, combine the 5 tablespoons of granulated sugar and cinnamon.

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    When the yeast is foamy, whisk in the remaining 2 tablespoons of sugar, oil, whole eggs, and egg whites.

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    6.

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    Blend the dry ingredients into the wet ingredients.

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    7.

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    Spread approximately 1/4 of the dough into the prepared pan using an off-set spatula.

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    Brush dough with 1/3 of the melted butter and sprinkle with 1/3 of the cinnamon-sugar filling.

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    Repeat layers, ending with last 1/4 of the dough.

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    Using a butter knife create vertical swirls through the layers.

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    Smooth top of the dough using spatula.

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    8.

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    Allow the dough to rice until is nearly at the top of the pan.

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    9.

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    Bake for 30-35 minutes until golden-brown and loaf sounds hollow.

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    10.

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    Remove loaf from pan and cool on a wire rake.

* Per serving · 4 servings · Values may vary.