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Monday, 18 July 2016

Monkey Bread!

There's nothing yummier than warm monkey bread.  This gluten-free version is easy to mix together, and then you can scoop with a spoon to dip in butter and then your cinnamon sugar mixture.  Drizzle a little frosting on top to turn it into 'gorilla bread'.  Once cooled, you can also slice thick slices and toast or use in homemade french toast.  Suggestions for a stickier/gooier monkey bread are at the bottom**.  This bread is similar to my popular cinnamon swirl bread -  but the monkey bread adds a fun dimension with pull-apart cinnamon-buttery goodness. Enjoy!
Homemade Gluten-Free Monkey Bread! 

Monkey Bread
Makes two large loaf pans or one 9 x 13 pan

Preheat oven to 350 F.  Butter 2 large loaf pans.

Mix together in a mixer:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot starch
2 tsp xanthan gum
2 tsp quick rise yeast
1 tsp salt

Add, mix in slowly.  Increase speed and beat 3-4 minutes:
1 1/4 cup warm water
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil
3 eggs
1 tsp apple cider vinegar

While dough is beating, prepare the following:
1/3 - 1/2 cup melted butter

In another small bowl, mix:
1/2 cup brown sugar
1 - 2 Tbsp ground cinnamon

Dip heaping teaspoonfuls of dough half into melted butter, then in cinnamon-sugar mixture.  Using a second spoon, scrap into large bread pans.  Repeat until each pan is 1/2 filled.  Cover with plastic wrap and let rise in a warm location until doubled in size.

Bake at 350 F for 35 - 40 minutes.  Let rest 5 minutes before removing to cooling rack to cool.   This bread can be pulled apart to eat or cooled and sliced.  Slice and freeze leftovers. Leftover slices reheat nicely in a toaster oven.

To turn your "monkey bread" into "gorilla bread" by whisking together a little cream cheese frosting and drizzling over the top of your bread once it's on the cooling rack.

Cream cheese frosting: 
Mix together until smooth:
1.5 oz cream cheese, softened
1 Tbsp butter, softened
3/4 tsp vanilla extract
1 cup powdered sugar
milk, to desired consistency

**For a stickier/gooier bread, scoop spoonfuls into a buttered 9 x 13 pan.  Heat together an additional 1/2 cup butter + 1/4 cup brown sugar until sugar crystals have dissolved.  Drizzle over pan before baking.  Bake 30 - 35 minutes until nicely browned.   Serve warm and upside down for a nice sticky sweet bread. 


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