Cinnamon Breakfast Bread


Posted 10.13.10 | Food Allergy Recipes

With fall upon us, cinnamon breakfast bread will warm your little one right up!

Ingredients:

  • 2 cups Bob’s Red Mill All Purpose Baking Flour
  • 3 tsp gluten-free baking powder
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup Spectrum Organic All Vegetable Shortening
  • 5 fl oz rice milk (or Neocate formula)

Directions:

Stir together flour, baking powder, sugar & salt. Cut in shortening with a fork until fine and mealy. Add rice milk (or Neocate formula) all at once. Pour into a greased 8” pan, sprinkle with cinnamon sugar mixture and bake at 400°F for 10 to 12 minutes. Serve warm for breakfast.

Nutrition Information Per Recipe*:

  • Calories 150
  • Protein 2g
  • Carbohydrates 17g
  • Fat 9g

Makes about 12 servings.

* Nutrition information for recipe using rice milk.

Submitted by: Mary Blackorby

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

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Food Allergy Living is a resource for parents of children with food allergies, brought to you by Nutricia, the makers of Neocate. For more in-depth information about our purpose & authors, see our About Food Allergy Living page.