Gluten Free Monkey Bread

Small Batch or Large Batch Gluten Free Monkey Bread

Hello friends,

Today I bring you gluten free monkey bread. A dish that feels like the creation of biscuit and roll companies. Its not.

Monkey bread is a version of a yeasted coffee cake cooked in a bundt pan from Hungary.

If you’ve never had it, Monkey Bread doesn’t need to be cut but is a delightfully sticky tear-and-share sort of affair.

Yum.

You can eat it with a fork, but why when fingers will do?

This recipe today has been requested ALOT. I thought that was perfect because this is the last recipe of bread month, but June is all reader-requested recipes.

That’s right, I’ve made what you tell me your heart desires! We’ll do savory, sweet, all recipes you’ve told me you MUST HAVE!

What’s the one gluten free recipe you’d request?

It’s based on a simple dough that I developed for people to be able to easily make without a stand mixer. I do recommend that if you are making this without a mixer, go ahead and use your hands. The dough is thick, so you could break a wooden spoon if you go that route. Ask me how I know.

Wear gloves if you have fancy rings.

This is an enriched dough, similar to a challah, with just a little sugar, as there is more sugar surrounding each little ball and on top!

In the pictures, I’ve made the small batch, because we get a lot of pastry around these parts, but you can make the big one and have a beautiful brunch!!

There are so many variations of monkey bread - I love to throw a few chocolate chips or some Nutella in.

Caroline

even made a Monkey Bread Focaccia! I’ll have to try that gluten free one of these days with my focaccia recipe.

The recipe below is one of my Signature Next Level Gluten Free Recipes developed through hours and hours of recipe development and testing. These are usually reserved for paid subscribers. BUT it’s Bread Month here at Next Level Gluten Free and so I’ve unlocked it for everyone!! For more recipes like this one, check out the paid membership options, in the meantime more Monkey Bread for everyone!!

Next Level Gluten Free recipes are tested over and over and scientifically work! Then I walk you through all the details. I’m like your friend in the kitchen, who’s a gluten free expert. Upgrade to a paid membership so we can hang out more and you get to eat more delicious gluten free food.

Below is one of my signature gluten free recipes for paid subscribers!

Gluten Free Monkey Bread

Makes 1 10-inch bundt pan*

3c (720 g) milk
(30g) psyllium husk powder
2 Tb (30g) orange juice (or lemon)
3 Tb (38g) sugar
1 ½ Tb (14g) instant yeast
2 tsp (12g) fine salt
3 ¾ cups (500g) Gluten Free One to One flour blend (King Arthur Measure for Measure, Bob’s Red Mill 1 to 1, Better Batter, etc.)
2 eggs

12 Tb (170g) butter, melted
2/3 cup (134g) packed brown sugar

2/3 c (134g) white sugar
2 Tb (17g) cinnamon

Optional Glaze Ingredients
1 1/2 c (180g) confectioners' sugar
1 tsp (4g) pure vanilla extract
2 Tb (30g) milk or nondairy milk

*For the smaller batch pictured here halve all the ingredients by weight and instead of using a 10-inch bundt pan use an 8x4 loaf pan. Proceed with the recipe as written

Mix the milk, juice, and psyllium just to combine, and let sit for 5-10 minutes to thicken. 

Mix the sugar, yeast, salt, and flour in a stand mixer or bowl.  Add milk mixture and eggs and mix with a mixer or a sturdy spoon then your hands 15-20 minutes until a smooth ball -forms. It will significantly thicken as you mix, don’t lose heart if it seems thin in the beginning, just keep going.  Then cover with a tea towel or plastic wrap and let rise for 1 hour until a little under doubled. 

Butter a 10-inch bundt pan (or loaf pan if making the smaller batch.)  Put your dough on a well gluten free floured countertop.  Using a small scoop or bench scraper divide the dough into tablespoon-sized balls. 

Mix the white sugar and cinnamon. Roll each ball in the cinnamon sugar mixture and place them in the well-buttered pan. 

Mix the melted butter and brown sugar.  Pour this mixture all over the dough, trying to be as equal as possible across the pan. 

 Let the monkey bread rise for 30 minutes, then stash it in the fridge overnight to bake in the morning (or to bake the same day rise 60-90).

In the morning preheat the oven to 400 degrees Fahrenheit.  Take the dough out of the fridge and let it warm up for 30 minutes.  Bake the monkey bread for 60 minutes (40 minutes for the small batch) until the internal temperature is 205 F and it is lightly tan and risen.  Remove from the oven and let cool for 15 minutes. 

Turn over the monkey bread on a plate to expose all the pull-apart goodness.

If using the optional glaze. Mix the powdered sugar, milk, and vanilla.  Drizzle the glaze over the warm bread, some will soak in, it’s all in the plan.  Dig in!!! Freeze any leftovers and warm for 45 seconds in the microwave for a treat anytime.