Sunday, 14 April 2013

Monkey Bread

Gluten Free Monkey Bread

I really don't know where the name "Monkey Bread" came from, but it seems to be what everyone calls this delicious mass of sticky bun balls all stuck together. I actually use the same dough recipe for this as I do for my cinnamon buns.

I have started a tradition of monkey bread for Christmas breakfast. It's great because we can make it the night before and take it out of the fridge to rise first thing when we get up. Just remember to give it a little extra time to rise. If you have little kids, they can get help make the balls of dough and dip them in the butter and sugar. It's also great for dessert or brunch any time of the year!

This recipe is enough for 2-3 people and is made in a loaf pan. You could easily double the recipe and cook it in a tube or bundt pan with a hole in the centre (or 2 loaf pans)


1 1/2 tsp Yeast
1 1/2 Tbsp Sugar
1/2 cup Warm Milk

1 1/4 cup All-Purpose Gluten Free Flour Blend (see Flour Blends page)
1/4 cup Tapioca Starch
1/4 tsp Salt
2 tsp Guar Gum (or 1 1/4 tsp xanthan gum)
1/2 tsp Baking Powder

3 Tbsp Oil
1 Egg
1/2 tsp Vinegar
1 tsp Vanilla Extract

Base Sauce:
3 Tbsp Melted Butter or Margarine
1/4 cup Brown Sugar

1/3 cup chopped Pecans, Almonds or Hazelnuts (optional)

Dipping Sauce:
1/4 cup Melted Butter
1/2 cup Brown Sugar
1 1/2 tsp Cinnamon


In a small bowl, combine yeast, sugar and warm milk. Set aside to proof for 5-10 minutes.
Using a stand mixer or by hand, mix dry ingredients (first 5 ingredients) in large bowl.
Mix remaining 4 wet ingredients separately.
While mixing, add wet ingredients and yeast mixture to dry ingredients. Let mix for 2-3 minutes (or mix well by hand)
Monkey Bread Dough
Prepare your loaf pan by buttering the sides

Base Sauce:  mix together 3 Tbsp butter and 1/4 cup brown sugar in a bowl, microwave until bubbling (about 20 seconds) and pour into loaf pan. Sprinkle nuts all over the bottom.

Base Sauce and Chopped Hazelnuts
Dipping Sauce: place 1/4 cup melted butter in a small bowl. Combine 1/2 cup brown sugar and 1 1/2 tsp cinnamon in a separate small bowl.

Form small balls (1 1/4-1 1/2 inches in diameter) from the dough. (this is the part the kids can do!)
Coat the balls in the melted butter, then roll in the brown sugar/cinnamon mixture and place in loaf pan, leaving a tiny bit of space for rising.
Continue until all the dough is used up.

Dip Balls in Butter then Sugar/Cinnamon Mixture
Place in Prepared Loaf Pan
Let rise until roughly doubled in size.
Bake at 350 for 25-30 mins or until top starts to turn brown.
Let cool for 5-10 minutes before turning out on a plate (this will help the balls stick together better)

Monkey Bread Before Rising
After Rising
After Baking
Let cool 5-10 mins and turn out (we didn't wait long enough and it kind of fell apart... not a huge issue for me!)