In an attempt to save money while keeping Lukas safe, I've been trying some new recipes. I take credit for none of these. Why reinvent the wheel when there are others who have mastered these delicate recipes. Gluten free baking is a science. Those that know me...well, you know that's not my forte. So, here's what I stole:
Allergen Free Cinnamon Toasties
1/2c Canola oil, plus more for pan
1c gf flour (I used sweet sorghum).
1/2c potato starch
1 1/4c sugar
2 1/4tspn baking powder
1/4tspn baking soda
1 tspn salt
1/2 tspn xanthum gum
2 Tbspn ground cinnamon
1/3c unsweetened applesauce
1.Preheat oven to 325 degree. Brush loaf pan with oil or spray with cooking spray. Set aside.
2. In a large bowl, whisk together flour, potato starch, arrowroot, 1c sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.
3. In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batterand place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon (I did not add the extra sugar) into batter. Add to loaf pan, swirling to combine.
4. Trabsfer to oven and bake about 20 mins. Brush top of loaf with oil and continue baking until golden brown, about 15 mins. Let cool completely on a wire rack before unmolding.
You can find this recipe here: http://www.marthastewart.com/recipe/allergen-free-cinnamon-toasties