Gluten-free sourdough cinnamon bread

1. Prepare the leaven from the ingredients from the first day. Mix the ingredients in a bowl with a wooden spoon and cover with foil. Let it rest in a warm place for 12-15 hours. The leaven must be airy, bubbly and fluffy.

2. In a food processor, mix the dough from the yeast and the other ingredients. Pour into a plastic or glass bowl, cover with foil and leave to rise for 3 hours.

3. Cinnamon butter is prepared from softened butter, which is mixed with cinnamon and cane sugar in a mug with a fork.

4. Put the risen dough on a floured surface, mix and divide into 3 parts. We process each part a little and roll out cylinders. Wrap them in cinnamon butter all around. Braid it into a braid and transfer it to a silicone bread mold. If we don't have a silicone mold, we use an ordinary mold that we line with baking paper or grease with butter. Cover the bread with foil or put it in a jar with a lid and let it rise for 3 hours.

5. Heat the oven to 230°C and bake for 15 minutes. Then reduce the temperature to 190°C and bake for about 30 minutes. We can test with a skewer whether the dough is baked or not sticky. After baking, leave to cool on a wire rack.