Gluten Free Monkey Bread Recipe
When your favorite cinnamon rolls are dipped in butter and piled into a bundt pan, they bake into the magic that is called Monkey Bread. Don't question it, just enjoy!
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Servings: 14 people
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
*For glaze recipe like that pictured, hop to this recipe for Gluten Free Cinnamon Rolls
** 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.