This grain-free sourdough cinnamon bread is like a warm hug filled with cinnamon and nutrient dense ingredients like almond flour, flaxseed, and eggs. This recipe is quick to put together and you can choose to let it rest to develop more flavor or not, depending on how much time you have. This cinnamon bread toasts up beautifully and is perfect with your favorite nut butter slathered on top. Enjoy as a nutritious mid-day snack or as part of your morning breakfast to fuel your body and tackle the day ahead!
Why I Love this Cinnamon Bread
I’ve been loving adding my grain-free sourdough starter to all sorts of things lately and this quick bread is no exception. The starter adds an extra depth of flavor with just a bit of tang left on your tongue after each bite. It is very subtle, but it adds to the flavor and healthiness of this bread. It is easy to digest and full of healthy proteins and fat, all the while being absolutely delicious!
When I eat this cinnamon bread, I always toast it and top it with some homemade cashew butter, and maybe a touch of honey if I’m in the mood. Feel free to use peanut butter, almond butter, or jam if that’s what you prefer. This bread always makes me feel like I’ve done something good for myself when I eat it. I hope you enjoy it as much as I do!
Ingredients & Substitutions
- Almond Flour – I haven’t found a good substitution for almond flour. It is just so special. I’ve attempted to substitute with cashew flour, but it wasn’t quite the same as it absorbs liquid very differently. If you try it, you will want to reduce the liquid.
- Tapioca Flour – feel free to substitute with arrowroot powder.
- Flaxseed Meal – I prefer using golden ground flaxseed meal, but I have used whole flaxseed before and it still works fine.
- Ground Cinnamon – you can also add different spices, like nutmeg or cloves if you like. Cloves can be strong, so I would add it sparingly.
- Baking Powder
- Baking Soda
- Salt – I love using Diamond Crystal Kosher Salt since the only ingredient is “salt”.
- Grain-Free Sourdough Starter – if you have an established gluten-free starter, that will work in this recipe too. If you don’t have a starter, you can check out my post about making a grain-free sourdough starter. Feel free to use either active starter or discard for this recipe, since we are using baking powder and baking soda to leaven the bread.
- Eggs – I think it would be difficult to make this bread without eggs since there are so many. You will need to add some psyllium husk or xanthan gum to make up for the eggs, since that is the binder for this cinnamon bread. You would also need to make up for the liquid lost by adding extra milk or yogurt.
- Avocado Oil – I like how neutral avocado oil is, but you can also use olive oil or melted butter instead.
- Plain Yogurt – you can use any type of milk as a substitute. I like using my homemade yogurt for this.
- Honey – maple syrup works too
- Apple Cider Vinegar – I’ve tried leaving this out before, but it always seems like it’s lacking something.
How to Make Grain-Free Sourdough Cinnamon Bread
When making this cinnamon bread, the first thing you want to decide is if you want to bake it right away or let it sit for an hour or two to let the sourdough do it’s thing and add some extra flavor. If you want to bake it right away, go ahead and pre-heat your oven to 350 degrees F. Otherwise, you can wait until you are closer to bake time.
Line an 8 inch loaf pan with parchment paper and set aside. I like to use small binder clips to hold the parchment paper in place while I combine the ingredients.
Now, you will want to weigh out your dry ingredients. Add the almond flour, tapioca flour, flaxseed meal, baking powder, baking soda, salt, and cinnamon to a medium sized mixing bowl and whisk to combine. Set aside while you weigh your wet ingredients.
Grab a large mixing bowl and add the grain-free sourdough starter, eggs, egg whites, yogurt, avocado oil, honey, and apple cider vinegar. Use a hand mixer to combine all the ingredients. I try to mix for at least one minute. The longer you mix the eggs the more lift they will give your bread.
Once all the wet ingredients are mixed, add the dry ingredients and stir to combine everything with a rubber spatula or wooden spoon.
Pour the batter into the loaf pan and smooth the top with a rubber spatula or butter knife. Remember to remove the binder clips if you used them!
If you want to bake right away – place in the oven and bake for 50-55 minutes until golden brown. Cool completely on a wire rack.
If you want to develop more flavor – cover the loaf pan and let it sit on the counter for up to 2 hours. Then bake as directed above.
This bread is best kept in the refrigerator. It will stay fresh about one week. Enjoy!!
More Recipes to Try
If you are interested in trying more grain-free recipes, see my category for grain-free recipes. Many of the recipes use a grain-free sourdough starter, but some do not. A gluten-free sourdough starter will work for any of the grain-free sourdough recipes as well.
If you try this recipe, please consider leaving a rating and comment, it would help me so much! As always, if you have any questions, feel free to reach out and I will do my best to answer as soon as possible.
Grain-Free Sourdough Cinnamon Bread
Equipment
- 1 8 inch loaf pan
- 1 hand mixer
Ingredients
- 118g blanched almond flour
- 112g tapioca flour
- 124g golden flaxseed meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 5g salt
- 100g grain-free sourdough starter active or discard
- 3 large eggs
- 2 egg whites
- 10g honey
- 10g plain yogurt or milk
- 59g avocado oil
- 2 tsp apple cider vinegar
Instructions
- Line an 8 inch loaf pan with parchment paper and set aside.
- Add the dry ingredients to a medium sized mixing bowl. Whisk to combine.118g blanched almond flour, 112g tapioca flour, 124g golden flaxseed meal, 2 tsp baking powder, 1/2 tsp baking soda, 2 tsp ground cinnamon, 5g salt
- Add the wet ingredients to a large mixing bowl and use a hand held mixer to fully combine, mix for at least 1 minute.100g grain-free sourdough starter, 3 large eggs, 2 egg whites, 10g honey, 10g plain yogurt, 59g avocado oil, 2 tsp apple cider vinegar
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until no dry flour remains.
- Add the batter to the loaf pan and smooth the top with a rubber spatula or butter knife. Cover and let sit at room temperature for up to 2 hours to develop flavor.
- Preheat your oven to 350 degrees F 30 minutes before you want to bake. Then bake the bread for 50-55 minutes, until golden brown.
- Remove the bread by gently lifting the parchment paper and place on a wire rack. Cool completely before slicing.
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