Cinnamon Bread (Low Carb, Gluten)

May 14, 2021
0 Ratings
Photo by Brian Coppola
  • Prep time 4 hours
  • Cook time 35 minutes
  • makes 1 loaf
Author Notes

This is the second adaptation of the recipe originally inspired by Heavenly Fan’s vegan, high-gluten bread. I am still playing with it, and so if you are reading this and interested in either one, keep checking back.

I continue to be blown away by these breads.

After the plain loaf, I turned to cinnamon swirl. Heavenly Fan’s almond/gluten/water ratio is 120g/175g/0.75c. It was firm and elastic, in fact a little too elastic for my taste. I also (as I said elsewhere) think that 2-2.5 T of actual sugar with 2-2.5 T of yeast is likely to end up with no sugar left after a few hours. Feed them. The gluten has about 15% carbs by weight anyhow. I am also adding wheat bran in addition to the flax.

My first version of this suffered from delamination gap, a common outcome with cinnamon-sugar swirl breads. I had done everything wrong (it’s been a while): a layer of melted butter on the rolled-out dough topped with the dry powdery filling. This is the recipe for the layers to separate, with whatever gasses gathering at the top separation and ballooning it, which is what happened. The tricks are to use binders in the filling: some flour and egg (either egg wash the surface or make a filling paste, which is what I did).

I have some tweaks to go related to the amount of water and how the rises are timed, but trial #2 came out so good I am putting it out there.

Bob’s Red Mill carries Vital Wheat Gluten as Vital Wheat Gluten Flour, and Hodgson’s is just called Vital Wheat Gluten.
Brian Coppola

What You'll Need
  • 140 grams vital wheat gluten
  • 210 grams fine almond flour
  • 35 grams flax meal
  • 35 grams wheat bran
  • 2.5-3 tablespoons active dry yeast
  • 2..5-3 tablespoons sugar
  • 60 grams butter (85% butterfat)
  • 60 grams Brown Sugar Serve
  • 5 grams additional wheat bran
  • 1 egg
  1. Sponge: combine 1T yeast, 1T sugar, 1T almond flour, 1T of wheat bran in a bowl. Add ½ cup of 105-110 degree water, wisk or fork stir well. Cover and let sit while you prep the rest.
  2. Set a mesh sifter in a large bowl. Add the almond flour, vital wheat gluten, sugar and baking powder to the sifter and sift into the bowl. Do not skip the sift and then complain later.
  3. Add the flax, bran, and yeast to the sifted ingredients, mix well with a wooden spoon. Weigh out the butter.
  4. Check the sponge. If it is double or triple in size, you are ready to roll.
  5. Add 1 cup 105-110 degree water to the dry ingredients, mix for a few minutes with the spoon until you have a somewhat coherent mass, then add the sponge and mix into a dough.
  6. Roll out onto a work surface (I use a large plastic cutting board). Knead the dough for 2-3 minutes, roll into a ball and set aside.
  7. Knead the butter with your palms and fingers until it is soft and not lumpy, but not melted, on that same surface, scooping it and pressing it like you would a dough. When it is smooth, knead it into the dough.
  8. Knead the dough for as long as it takes to fully incorporate the butter, about 5 minutes.
  9. Grease your large bowl and put the dough into it. I stretch a sheet of Saran over the center (gaps on the sides) to give support to my kitchen towel, soaks with hot water and wrung out, and laid over the top of the bowl. I wrap that in a heavier fabric and then place it all in a prewarmed oven at about 90 degrees.
  10. This next step is still being tweaked. The usual thing to do is a two-hour rise.
  11. This dough really bursts (I think the yeast are happy with the sugar, but there is not much of it). There are real advantages to a punch down (you have to do it for this bread anyhow). For the one pictured here, I did the two hours, had about a 3x rise that was pretty loose. I scraped it out and flattened it, and it behaved great. I pressed it out onto that same cutting board with an additional 4 inches in the long direction (onto a second board).
  12. Prepare the filling: mix the Swerve with the cinnamon and the small amount of added bran, then combine with an egg into a paste.
  13. I spooned out 6 portions of the paste onto the rolled-out dough and then spread it by hand.
  14. Starting at one end, I pulled the edge of the dough and rolled it as tightly as I could. The short dimension of the dough sheet was picked to match my bread pan.
  15. I placed the rolled dough seam-side down in the oiled bread pan and sprayed the top with oil. I lightly covered the pan with Saran, then the warm, wet towel and the thicker fabric, and put it all back in the oven (still at 90 degrees), for 2 more hours. I got about a 1.5-2 x rise out of that.
  16. Remove the pan and preheat the oven to 350F. Even with the loaf pan, I use a pizza stone and a lower rack. Keep the temp at 350F for about 30 minutes before placing the loaf pan onto the stone.
  17. Bake for 35 minutes. Remove and let sit for about 5 minutes before inverting onto a cooling rack.

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