Soft, pull-apart, and grit-free, this Gluten Free Monkey Bread Recipe is here by popular demand! Yes, I do read my emails and social media asking for particular recipes, and a gluten free Monkey Bread has been at the top of the list for awhile, so, you’re welcome!
For those of you who are unfamiliar with this odd-named treat, it’s a sticky-sweet cinnamon roll confection that everyone can dig into, reminiscent of sticky buns, but made to be pulled apart, perhaps as would a monkey??
This breakfast bread became popular in the United States in the 1950s, but its origins are likely older. Apparently we have Hungarian Jewish baking immigrants to thank for introducing us to something first dubbed “golden dumplings,” but of course Americans iterated on it, most likely to the point of making it unrecognizable. In fact after Better Crocker got “her” hands on it in the 1970s, none other than first lady Nancy Reagan solidified its popularity by bringing “Monkey Bread” to the White House for Christmas.
I’m honestly pleased that no actual monkeys were involved in the creation of this delightful treat. But know that you will not be judged for acting like a monkey when you lack any self restraint and dive into a plate of this insanely delicious gluten free Monkey Bread. It’s truly that good.
This recipe is made with a yeast-based dough—not the biscuit-style shortcut—and because it’s made with my gfJules Gluten Free All Purpose Flour, it rises beautifully, bakes up soft and pillowy, and pulls apart effortlessly, just like the classic. Every bite is tender and light with absolutely no gritty texture, so it’s perfect for gluten-free eaters who don’t want to compromise on texture or taste.
Whether you drizzle it with a glaze, or serve it plain with its buttery cinnamon-sugar coating, this monkey bread is a showstopper. Serve it warm for holiday brunches like Easter or Christmas, bridal showers, birthday mornings, potlucks, or even as a festive dessert with coffee.
It’s a bake-it-once, crave-it-forever kind of recipe. When wouldn’t this recipe be appropriate? I’m really not sure.
Let’s get into it—your kitchen is about to smell amazing. 🧡
Gluten Free Monkey Bread Recipe
Gluten Free Monkey Bread Recipe
Ingredients
- 3 cups gfJules All-Purpose Gluten Free Flour
- ¼ cup powdered milk or GF vanilla pudding mix Jell-o brand pudding mix is one gluten-free brand and is readily available
- ¼ cup granulated cane sugar
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ¼ cup shortening or coconut oil melted
- 2 large eggs or egg substitute room temperature
- 1 cup vanilla yogurt, room temperature like SoDelicious coconut milk yogurt
- 1 teaspoon apple cider vinegar
- 2 ¼ teaspoon rapid rise yeast like Red Star
Coating Ingredients:
- 1/2 cup granulated cane sugar
- 1/2 cup brown sugar or unrefined coconut palm sugar
- 2 teaspoons cinnamon
- 1/2 cup butter or non-dairy alternative, melted like Miyoko's Creamery
Instructions
- Generously oil a 12-cup bundt pan with coconut oil. Make sure you coat the sides and center.
- In the bowl of a stand-mixer, place the flour, powdered milk, sugar, baking soda, and baking powder. Using the paddle-attachment, mix the dry ingredients on low.
- Add the shortening, eggs, yogurt, and apple cider vinegar. Start the mixer on low. While the mixer is mixing, add the yeast.
- Increase the mixer to medium speed and allow it to mix the dough for 4-5 minutes.
- Meanwhile, lightly flour a clean work surface with about 1-2 tsp. of gfJules Flour. Prepare one bowl with the melted butter needed for coating. Prepare another bowl by mixing together the cane sugar, coconut sugar, and cinnamon needed for coating.
- Scoop the dough out onto the floured work surface. It will be very soft and slightly sticky. Using floured hands, knead the dough once or twice to get a smooth dough. Pat the dough into an 8x8” square.
- Cut the square into 64 small pieces. Take each piece and roll it into a small ball, flour your hands as needed to keep the dough from sticking.
- Dip each ball first in the melted butter, then roll it in cinnamon sugar mixture and place it in the bundt pan, layering the balls. Continue until all the dough balls have been coated and arranged in the bundt pan. Arrange the dough balls in layers evenly all around the bundt pan.
- Cover the bundt pan with oiled plastic wrap. Set it in a warm location for 30-60 minutes to rise. The dough balls will become puffy and may start to crack slightly.
- Overnight Option: Set the covered bundt pan in a warm location for 30 minutes. Then transfer the pan to the fridge overnight. In the morning, set the pan out for 1-2 hours.
- Preheat the oven to 350°F. Once the monkey bread has risen or come to room temperature (overnight option), uncover the pan and bake the bread for 30-40 minutes. The bread should be deeply browned and the caramel coating should be bubbling. Test by sticking a toothpick into the center of a middle dough ball -- it should come out clean or with dry crumbs, not wet dough.
- Remove the monkey bread from the oven and allow it to cool in the pan for 5 minutes. Then turn the bread out (gently tip the bundt pan upside down) onto a serving platter. Allow it to cool slightly before serving or cool longer before topping with a glaze* and chopped pecans (optional).
- Store leftovers in an airtight container at room temperature.
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Enjoy this gorgeous gluten free Monkey Bread at your next gathering!
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This looks delicious! Can I make this and replace the flour with your Nada Flour? Your Nada Flour has been a life saber for mychildren to enjoy so many things!