Sunday, January 15, 2012

Gluten Free Snickerdoodle Bread Recipe

A great warm breakfast treat for a cold Sunday morning...

As I was wandering dreamily through links from other contributors on a link party the other day (and there are sooooooo many neat ideas and projects out there!), I came across this gem from Lil Luna.  After wiping the drool off my computer, I left a comment saying how yummy this looks and that I was going to try to make it gluten free.

So, I did.  And I failed.  Miserably.  Like the batter boiled up out of the pan all over the bottom of my oven. See future post about how to effectively clean your oven.  But I digress.  Then, I went to the expert -   Pamela's Baking Mix.  On the back of the package are some really great recipes, three of which looked like they could be tweaked a bit, as compared to Kristyn's master recipe.  Maybe combined somehow?  Then, I thought back to the flavors that make a snickerdoodle a snickerdoodle.  Warm, buttery rich, and ooh that cinnamon.

And the winner is (drum roll please)...

SPH Gluten Free Snickerdoodle Bread
2 c. Pamela's Baking Mix
1/2 c. brown sugar, packed
1/2 c. white sugar
1 t. vanilla
1/2 c. softened butter
1 c. sour cream
2 eggs
1 1/2 t. cinnamon (or to taste)

3 T. white sugar
1 1/2 t. cinnamon (or to taste)

Preheat oven to 350.  Grease a 9x5 loaf pan.  In your mixer, cream butter and sugars.  Add eggs, vanilla and sour cream, and beat until smooth.  Add in flour and cinnamon, and stir til well combined.  Pour batter into combined pan.  In separate small bowl, sugar and cinnamon.  Sprinkle over top of batter.  Place pan in oven, and bake for about an hour, or til skewer inserted in center comes out clean.  Allow to cool completely in pan on wire rack, then remove from pan, slice and serve.

So you also know how I'm always on the hunt for a great deal, especially on GF products, right?  Buy your Pamela's mixes by the case from Amazon.  Free shipping, cheaper price than anywhere else I've found - 'nuff said?!

Enjoy the rest of your weekend!



Amy Dingmann said...

How I have missed reading your blog! The ideas and recipes you have are just amazing. I look forward to catching up now that we're back online. And although we don't eat gluten free, I have many friends who do and I've always admired people who can take a "regular" recipe and change it to fit their needs. :) Way to go!

Unknown said...

This sounds so good! I'm your newest follower from the blog hop. I'd love you to stop by my blog & maybe follow along too!

Shannon said...

Did you use Pamela's pancake mix or the bread/flour mix for this. I so want to make this for hubby, but need to know which mix to use.

SPH said...

I used Pamela's Baking & Pancake Mix. It works so well for so many things! Enjoy!

Clarissa said...

I used Bob's Red Mill Gluten-free pancake mix and soft tofu in place of the sour cream for this recipe and it turned out amazingly delicious.

Shannon said...

Made this for breakfast, but made muffins instead of a loaf. Got a dozen regular size and a dozen mini muffins. They were really good. Next timeI think I will experiment and add the cinnamon chips that were in the non-gf version of these.

Barbara Bakes said...

So fun to see a gluten free version on my Snickerdoodle bread. It sounds delicious!