Monkey Bread – Gluten-Free

One of the most wonderful treats, to my family, is Monkey Bread. The hiccup became finding one that we could eat. I remembered the delicious, golden orbs my mom used to make and my mouth started watering. I couldn’t wait anymore, we had to find a recipe that worked! So, I sat down and started researching. Finally after days of looking I found a recipe at Relish that could be adapted and merged with my Mom’s recipe.

We used Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum.  If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package.

Here is the recipe; my  notes are in italics:

Monkey Bread

3 cups all-purpose gluten-free flour
1 package active dry yeast (2 1/4 tsp)
1/4 cup sugar
1/2 tsp salt
1 cup coconut milk, warm- you can use 2% milk, or any milk you have on hand
1 egg
1 stick of butter, melted

3/4 cup sugar
1 tsp cinnamon
1 box instant butterscotch pudding
1 cap full of Vanilla – approx. 1 tsp


Oil a bundt or tube pan with Crisco, oil, or spray oil. If you are using a tube pan, make sure to line the pan with aluminum foil so the butter doesn’t run out the bottom. Spray with oil to keep the bread from sticking.

Combine 1 1/2 cups of  flour, yeast, sugar and salt in a large mixing bowl. Add milk, egg, and vanilla, beat until combine. Slowly add remaining 1 1/2 cups of flour and beat until mixture forms into a soft ball/mass.

Turn out onto a heavily floured surface. Kneed until the dough is no longer sticky. Shape into a round disk, and using your hand, press it into a circle. Cut into squares and shape into balls.

On a small plate, combine sugar and cinnamon, set aside.

Melt butter in a shallow bowl, set aside.

Roll the balls into the melted butter,- using a fork can help lift out dropped balls – roll into the cinnamon sugar, and place into the oiled pan. Start on the outside of the pan and work your way in. Once the first layer is done, sprinkle with instant butterscotch pudding, and layer more sugared buttered balls on top,. Remember to sprinkle the pudding between layers, except for the top layer. If your pan is deep, like mine was, you may only get 1 1/2 layers- this is one solid layer with a few balls on top. Just sprinkle an even coating – approx. 1/4 of the packet –  over the balls of dough.

Save the remaining butter for later.

Cover and place into a cold oven, with the light on, for 50 minutes. The balls will rise slightly.

After 50 minutes, remove the cover and pour the remaining butter, as evenly as possible, over the top of the balls.  Heat oven to 375* and bake for 25 minutes, or until golden brown.

Immediately remove from pan by placing the serving dish on top and flipping the pan over. Serve!

Pour hot water into the pan to save on clean up time later!



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