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Artisan Loaves · intermediate

Gluten-Free Cinnamon Swirl Sourdough

Key takeaway

Gluten-free cinnamon swirl sourdough is a psyllium pan loaf with a tapioca-stabilized ribbon. Proof until puffy near the rim, then cool before slicing.

A soft gluten-free sourdough pan loaf with a cinnamon-sugar ribbon. Built for toast, not for a sugar coma.

By Andrew KittridgeMilk-enriched sorghum loaf with millet for tenderness. Tapioca in the swirl is structural, not decorative.
loavescinnamonsandwich adjacentsourdoughtoastgluten freevegetarian
Sliced gluten-free cinnamon swirl sourdough sandwich loaf

Prep

35m

Pan proof

75–105m

Bake

48m

Servings

12

Difficulty

intermediate

The short answer

This is the weekday cousin of cinnamon rolls: a sandwich-style gluten-free sourdough loaf rolled around cinnamon sugar, baked in a pan, sliced for toast and French toast. Psyllium makes the dough rollable. A spoon of tapioca in the swirl keeps the ribbon from opening into a gap. Proof in the pan until puffy and near the rim, not until it mushrooms over the sides.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Pan support lets a gluten-free swirl loaf rise up instead of spreading out.
  • Tapioca in the filling absorbs butter so the ribbon stays a ribbon.
  • Milk, egg, and a little oil mimic sandwich-bread tenderness without gluten.
  • Proofing to just under the rim leaves oven spring room without a blowout.
  • Starter tang keeps cinnamon sugar from reading like cake.

Ingredients

  • 16gwhole psyllium huskgel
  • 280gwhole milk, warmed to 100Fgel
  • 140gsorghum flourdough
  • 70gtapioca starchdough
  • 50gmillet flourdough
  • 40gpotato starchdough
  • 8gfine sea saltdough
  • 25ghoneydough
  • 150gactive gluten-free sourdough starter (100% hydration)dough
  • 1 large (50g)eggdough
  • 40gunsalted butter, softeneddough
  • 15gneutral oildough
  • 20gunsalted butter, meltedswirl
  • 50gpacked light brown sugarswirl
  • 10gground cinnamonswirl
  • 10gtapioca starchswirl
  • 1gfine saltswirl

Equipment

  • 9x5-inch loaf pan
  • Parchment sling
  • Digital scale
  • Stand mixer with paddle
  • Instant-read thermometer

Instructions

  1. 1

    Grease a 9-by-5-inch loaf pan and line with a parchment sling. Whisk psyllium into warm milk. Rest 6–8 minutes until gelled.

    8 minutes

  2. 2

    Mix gel with starter, egg, honey, and oil. Add flours, starches, and salt. Beat 2 minutes. Beat in 40g butter until the dough is thick and smooth. Cover, rest 20 minutes, then bulk 60–75 minutes at 76–78F until slightly puffy.

    1 hour 45 minutes

  3. 3

    Stir brown sugar, cinnamon, tapioca, and salt for the swirl. Roll the dough between parchment into a 9-by-12-inch rectangle, about the width of your pan. Brush with melted butter and sprinkle the cinnamon mixture, leaving a 1-inch strip at the far short edge.

    10 minutes

  4. 4

    Roll into a snug log toward the clean edge. Pinch the seam and ends. Place seam-side down in the pan. The log should look a little shy in the pan. It will fill as it proofs.

    5 minutes

  5. 5

    Cover and proof 75–105 minutes until the dough is puffy and sits about 1/2 inch from the rim. A gentle poke should spring back slowly. If it crowns above the rim before baking, it is overproofed and the swirl may unzip.

    90 minutes

  6. 6

    Bake at 350F (175C) for 45–50 minutes until the crust is deep gold and the center reads 205–210F. Tent with foil if the top browns before 35 minutes. Brush the hot loaf with a teaspoon of extra butter if you want a softer crust.

    48 minutes

  7. 7

    Cool in the pan 15 minutes, then lift out and cool at least 1 hour before slicing. Warm crumb smears the swirl. Day-old slices make the best toast.

    1 hour 15 minutes

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories204 kcal
Protein4 g
Carbs34 g
Fat6 g
Fiber4 g
Sodium290 mg

Substitutions

Whole milk
Oat milk, 280g.
Honey
25g sugar plus 10g extra milk.
Millet flour
Brown rice flour, 50g.
Cinnamon
A mix of cinnamon and cardamom (8g + 2g).
Egg
20g milk + 5g oil, with a slightly more delicate crumb.

Storage

Wrap cooled loaf and keep at room temperature 2 days. Refrigerate up to 5 days. Slice and freeze up to 2 months. Toast from frozen.

Notes

  • This loaf is less sweet than the cinnamon rolls. If you want dessert bread, add 15g extra brown sugar to the swirl, not to the dough.
  • A gap in the swirl usually means the filling was too wet or the loaf was sliced hot.
  • Stale slices are intentional French-toast fodder. Use them.

FAQ

Why is this categorized as a loaf, not breakfast?

It is shaped and baked as a pan loaf you slice for the week. Cinnamon rolls are the breakfast pan. This one is toast, school lunches, and overnight French toast.

How do I keep the swirl from leaving a tunnel?

Tapioca in the filling, a snug roll, a clean 1-inch edge to seal, and a full cool before slicing. Overproofing also unzips the ribbon.

Can I skip the egg?

You can. Add 20g extra milk and 5g extra oil. The crumb will be a little more fragile and still sliceable once cool.

Is millet required?

No. Brown rice flour, 50g, is the house backup. Millet just makes a softer, bakery-leaning crumb.

Can I bake it as a boule?

Not this formula. The swirl wants pan support. For a freeform loaf, bake the jalapeño cheddar or a plain house boule instead.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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