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!
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
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.
Enjoy!
Enjoy!
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