This gluten-free monkey bread with a drizzle on top is a fun treat.  Using egg whites only and a different blend of flours helps the dough be lighter and fluffier than my original monkey bread recipe, although we still like that recipe, too.  The bread can be pulled apart to eat when it's freshly made.  Once cooled, I love to slice it in thicker slices to freeze and toast for yummy breakfasts or snacks.  Enjoy! 

Monkey bread with drizzle added while the bread was warm so it melts into the top of the bread.  You can also let it cool and then add the drizzle.

A slice of monkey bread, toasted and ready to eat.  I love it sliced and toasted best.

Monkey Bread with Drizzle

Makes 2 loaves

Preheat oven to 350 F.  Line two regular-sized loaf pans with parchment paper.  

In a mixer, combine: (It's important to mix dry ingredients first in gluten-free baking)

2 cups tapioca flour

1 1/2 cups brown rice flour

1/4 c + 2 Tbsp potato starch

1/4 cup quick cook steel-cut oats (Make sure these are gluten-free if Celiac or sensitive)

1 Tbsp sugar

1 Tbsp xanthan gum

1 Tbsp rapid rise/quick yeast

1 1/2 tsp salt

1 1/2 baking powder

Add the following and beat 5 - 7 minutes, scraping occasionally: 

1 1/2 cups warm water (not hot)

7.5 oz (just under 1 cup) egg whites

1/4 cup milk

1/4 cup oil (avocado, canola, light olive oil all work well)

1 Tbsp honey

2 tsp apple cider vinegar

While dough is mixing, prepare the following: 

Melt in a bowl: 

1/3 cup butter

Mix in a separate bowl: 

1/2 cup brown sugar 

1 - 2 Tbsp cinnamon (depends on how strong you like your cinnamon flavor)

Dip heaping teaspoonfuls of dough half into melted butter, then into the cinnamon-sugar mixture.  Using a second spoon, scoop the dough into the prepared large bread pans.  Repeat until the two pans are evenly filled.  I find I make two layers of dipped dough spoonfuls for each bread pan.  

You can use smaller sizes spoonfuls, if you prefer, but I find heaping Tbsp size scoops work well. 

Let bread rise, covered loosely - I find I need more space than just covering with plastic wrap for the rising.  I like to put a small baking pan upside down over the top of pans (you can have this resting on glasses or jars next to the pans if the pans don't have lips to rest the pan on top of).  If the bread is rising in a warm location, I find it rises in about 30 - 40 minutes.  If it is a cool day, it may take up to an hour to rise. It should be doubled in size.

Ready to cover with a upside down cookie sheet to rise.

It's always difficult to see the amount bread has risen in a photo, but if you look at the glass side of the dish on the left of the first photo compared to how the parchment paper is covered by the risen dough in the bottom photo, you can see now nicely it has risen.  

Bake bread at 350 F for 50-60 minutes.  You can cover the top of the bread loosely with aluminum foil for the last 10-15 minutes of baking if you don't want it to brown too much.   Let bread cool in pans for 5 minutes before carefully removing bread from pans (and removing parchment paper) and placing bread onto a cooling rack to cool.  

Fresh from the oven - let it rest 5 minutes before removing from pan and removing parchment paper.  

Once you place it on the cooling rack, mix together the following glaze: 

1 oz cream cheese, softened (optional)

2 Tbsp butter, softened

3/4 cup powdered sugar

1/2 tsp vanilla extract or vanilla bean paste

milk, 1 tsp at a time until smooth consistency

You can glaze your bread while hot if you'd like the glaze to melt into the bread a bit, or you can wait until the bread has cooled a bit, and then glaze.  Once the bread has cooled a bit, it's ready to eat!  You can pull pieces apart to eat, which is fun.  When the bread has fully cooled, you can slice it into thick slices and freeze.   I find this toasts up beautifully in the toaster oven.  Yum! Enjoy! 

Monkey Bread with Drizzle by Successfully Gluten Free!