Get the Recipe: Gluten Free Monkey Bread
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5.0
3 reviews
Excellent
Get the Recipe: Gluten Free Monkey Bread
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This homemade gluten free monkey bread is soft, fluffy, gooey, and sweet! It is such a fun idea for brunch, breakfast, or even dessert. Everyone loves this nostalgic and classic treat!
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Ingredients
Monkey Bread
- 4 cups gluten free bread flour see note
- ¼ cup granulated sugar
- 1 packet instant yeast
- 1 tsp salt
- 1 tsp baking powder
- 1 cup cream or whole milk
- 1 cup lukewarm water
- 2 eggs
- 2 tbsp melted butter to coat the pan
Cinnamon Sugar
- ½ cup sugar
- 1 tbsp cinnamon
- 4 tbsp melted butter
Glaze
- 1 cup powdered sugar
- 1 tbsp milk
Instructions
- First, make the dough. In the bowl of a stand mixer, add the gluten free bread flour, granualted sugar, instant yeast, salt, and baking powder. Stir together.
- Then, add in the cream, lukewarm water, and eggs. Stir until a thick and sticky dough forms.
- Scrape down the sides of the bowl with a spatula and form the dough into a ball. Place a kitchen towel over the bowl. Let it rise for 1 hour until it has almost doubled in size.
- Preheat your oven to 350 degrees Fahrenheit. Generously spray a Bundt pan with nonstick spray. Pour 2 tablespoons of melted butter into the bottom of the pan.
- In a shallow bowl, combine the sugar and cinnamon. Pour 4 tablespoons of melted butter in another shallow bowl.
- Using your hands, roll the dough into 1 inch sized balls. Gently coat in a little melted butter, then roll in the cinnamon sugar.
- Place inside the Bundt pan. Repeat for all of the dough. Pour the leftover melted butter over the top of everything.
- Bake for 45 minutes, or until the dough has puffed up.
- Finally, remove the pan from the oven. Allow the gluten free monkey bread to cool in the pan for 7 to 8 minutes.
- While cooling, combine the powdered sugar and milk in a bowl. Stir until creamy.
- Finally, invert the monkey bread onto a serving plate. Immediately glaze and serve!
Notes
- kitchen favorites
- I use King Arthur gluten free bread flour in this recipe to replicate the exact texture of monkey bread.. However, please note that it includes wheat, but not gluten.
- If you are wheat free, do NOT make this recipe or consume this flour.
- The dough will grow, but may not double in size completely.
- Use fresh yeast and not expired yeast.
- The dough will be a little sticky.
- Roll dough into 1 inch balls.
- This recipe is done when the dough balls have puffed up.
- Store any leftovers in an airtight container for up to 3 days, but please note that this recipe is best eaten the same day.
- Check out all of my kitchen favorites!
Nutrition Information
Show Details
Calories
427kcal
(21%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
78mg
(26%)
Sodium
349mg
(15%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
612IU
(12%)
Vitamin C
0.2mg
(0%)
Calcium
56mg
(6%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 349mg | 15% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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