Combine Cinnamon Paste ingredients together in small bowl. Set aside.
Combine Dry Ingredients and set aside.
In a medium bowl, beat together all Wet Ingredients until just combined.
Add the dry ingredients to the wet and beat for one minute, scraping down the sides of the bowl.
**If adding raisins to your bread, stir into the batter at this point, before adding the Cinnamon Paste.**
Add the Cinnamon Paste to the bread batter in dollops and gently swirl in with rubber spatula or wooden spoon. Do not overmix.
Pour bread batter into prepared loaf pan and gently shake side to side to even out.
Let bread dough rise in a warm location for 45 minutes. Center of the bread should be no higher than ½" above the edge of the pan.
Preheat oven to 350 deg F (180 C).
Bake bread for 40 minutes. Loaf is done when internal temperature is over 200 deg F (over 93 C).
Let cool slightly for 5 minutes. Then using the parchment paper, remove the loaf from the pan and place on cooling rack.
Cool completely before slicing.
Refrigerate any leftover bread. Toast to warm up and soften.
Notes
Volume Measurements:
1 cup + 3 tbs brown rice flour
⅓ cup + 1 tbs + 1 teaspoon tapioca starch
¼ cup + 1 teaspoon sorghum flour
Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more milk or tapioca starch or brown rice flour to achieve the correct dough consistency.