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I was looking through some old notebooks last week and found a forgotten treasure–some notes that I’d made on gluten free Monkey Bread. Okay, yeah, I was excited. Monkey Bread was one of the things that my mom made every Christmas morning. I loved helping her roll the dough in butter and cinnamon sugar, and I HAD to make it again.
If you’ve never had Monkey Bread, it’s basically small balls of biscuit dough that have been rolled in butter and cinnamon sugar and then baked in a bundt pan. You can then turn the baked Monkey Bread out onto a plate and it’s very pretty for a breakfast or brunch buffet. Since we don’t have any fancy bundt pans in our RV, I don’t have a pretty picture for you, but it tastes great no matter how you bake it =)
1 1/2 c. brown rice flour
2 c. corn starch or tapioca starch
1/2 c. sorghum flour
1 Tbsp. xanthan gum
1 tsp. salt
2 Tbsp. baking powder
4 oz. butter, frozen
2 cups water (*please read note below!)
1 large egg
1 c. sugar
1 c. brown sugar
2 tsp. cinnamon
4 oz. butter (1 stick), melted
1 c. chopped pecans (optional)
1. In a large mixing bowl thoroughly combine the flours, baking powder, salt, and xanthan gum.
2. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
3. Add the egg and water to the flour and stir until the dry and liquid ingredients are well combined.
4. Mix the sugar, brown sugar, and cinnamon together in a shallow pan. Put them melted butter in a separate small bowl.
5. Form the dough into balls that are approximately 1″ in diameter. After you form each ball, dip it in the melted butter and then roll it in the cinnamon sugar mixture. Place the sugared balls close together in a 9″ x 13″ glass baking dish or in a Bundt pan. Sprinkle any remaining sugar (and chopped pecans) over the top.
6. Bake the monkey bread in a 350 degree oven for 20 minutes (30 minutes or so in a Bundt pan). Test the center of the bread to make sure that it’s not doughy. If it’s not, then dig in. Otherwise, continue baking until it’s baked through. If you used a Bundt pan, let the bread sit for a few minutes and then turn it out onto a decorative plate for serving.
* The exact amount of water needed for this recipe may vary a bit. Different brands of flours absorb water differently and volume measurements of flour are inherently inexact. For recipes like this it’s best to add the water gradually while you mix the dough….and then stop adding water once the dough is the consistency that you want. The consistency for this dough should thick enough that you can easily form it into balls. Two cups of water should be just about right, but don’t be afraid to use your judgment. If you add a bit too much water, let the dough sit for a few minutes and it will firm up some as the flour absorbs the water. You can also stir in a few more tablespoons of rice or sorghum flour if you need to.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!