Great served with tea, breakfast, or as a fun snack. It’s also a good dessert if you are looking for something that isn’t too sweet.

Ingredients:
2 cups gluten free flour mix (or 1 cup white rice flour, 1/2 cup soy flour & 1/2 cup tapioca flour)
1 tsp GF baking soda
3/4 cup sugar
2 tsp xanthan gum
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 Tbsp cinnamon
1/4 cup sugar

Directions:
In a large mixing bowl add the flours, baking soda, sugar, xantham gum, and salt. Whisk together lightly.

In a medium bowl add the buttermilk, oil, and egg. Beat with a mixer set on medium until well combined.

Add the wet ingredients to the dry ingredients. Mix together until combined.

Mix the sugar and cinnamon together in a small bowl for the topping.

Spray a loaf pan with nonstick cooking spray. Add half of the batter followed by half of the topping. Repeat with the rest of the batter and topping. Take a sharp knife and run it through the batter in a swirling motion**. Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until done.


**GFC Kitchen Tip: The batter may have varied results at different elevations (ie. due to the humidity of your flours). If batter is very thick, and unable to 'swirl', try this instead: spread 1/2 batter in loaf pan, using your finger poke holes throughout batter then sprinkle half the sugar over it. Spread remaining batter over top, and again poke the batter and sprinkle the last of the sugar over it. Bake as usual.