This recipe is everything you want from great harvest bread company, the buttery cinnamon flavor & fluffy texture, yet with safe ingredients for the top 9 allergens! It gets many compliments by my non-allergy friends and my non-allergen husband! Follow this recipe carefully as allergy friendly bread recipes will require close attention to detail. Can also be made corn and legume free with substitutes. Serves one 9×5 loaf. Can be cut into 14 slices. Takes 15 mins prep. 55 mins in the oven. 10 mins to cool.

Equipment

1. Kitchen aid *See notes (if you don’t have a kitchen aid)
2. glass 9×5 dish **See notes (if you don’t have a glass pan)

Ingredients

1. 1 1/2 cups lukewarm water (95-105 degrees)
2. 1 rapid rising yeast packet (2 1/4 tsp)
3. 2 TB sugar, OR coconut (if you can have coconut)/maple sugar, for proofing yeast
4. 1/2 cup potato water (1 medium sized potato & 1 cup water) — see notes***
5. 3 TB vegan soy free butter (OR homemade), softened
6. 1/2 cup applesauce, OR instant egg replacer plus an extra 1/8 cup water ****See notes
7. 4 cups gf flour, if corn free use rice flour & 1/2 tsp guar gum & 1 TB tapioca starch
8. 1/2 cup sugar, OR maple sugar, OR coconut sugar
9. 1 tsp salt
10. 2 cups homemade vegan cinnamon chips

Directions

1. Preheat oven to 360 degrees
2. Proof yeast with water and sugar in a bowl for 15 mins. Your yeast mixture should be foamy. If it didn’t foam about 1-2 inches on top, throw that batch out & repeat this step, because your yeast was bad.
3. In a kitchen aid, or by hand, add in all ingredients except for the cinnamon chips and mix till the batter is smooth. Batter should be very sticky and gooey, but not runny. If too dry (it’s too dry if you can form the dough into a ball), add in 1/8 cup more water or non dairy milk till you reach the desired consistency like picture below:

4. At this point add in the cinnamon chips and fold the mixture by hand, till cinnamon chips are incorporated. No need to let the dough rise for this recipe. (Doing that will actually make this dough flatten), so pour mixture into a 9×5 glass bread pan, lightly oiled or lined with parchment paper. *The parchment paper means easier access to the bread & easier cleanup.

5. Press the dough into the dish till dough is flat and level.

6. Bake 50-55 mins till top is dark golden brown.

7. Let cool in bread pan 10-15 mins. Then carefully flip over the pan to get the bread out.

Put in a ziploc bag to store in fridge overnight and cut into 14 slices the next day. (It’s easier to cut after it has been in the fridge) Will keep up to two weeks in fridge or 4 months in freezer.

This bread is delicious in many ways. My favorite way is simple: toasted with homemade vegan butter. Enjoy!!

NOTES:

*If you don’t have a kitchen aid, you can mix by hand, but your bread may come out more dense. You really have to whisk your mixture hard when mixing by hand to get a good finished product. Kitchen aid is definitely a better option for this recipe.

**If you don’t use a glass pan, your bread will not rise well and the finished product will be super dense. Highly recommend using a glass pan for this recipe! If you need one, here’s what I use

*** Instead of using non dairy milk like most bread recipes, I like to use 1/2 cup potato water. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much not have a neutral flavor). The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I mash up one small boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 1/2 cup of this mixture in the recipe. See picture below for the right consistency:

Below is photo comparison photo of Great Harvest Bread CO’s cinnamon chip bread containing allergens and my allergy friendly cinnamon chip bread on the bottom. 🙂

****If you can have eggs, you can use 1 egg in the place of the applesauce or egg replacer, however, an egg is not required in this recipe to make it taste amazing! I can’t eat eggs, so I make it with applesauce or egg replacer all the time.