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)
Topping
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!
