30 by 30 | Monkey Bread

Monkey Bread.. Oh how I missed you. Monkey Bread was something my mom made for birthday and holiday mornings. And sometimes if we begged enough she’d make it. She “cheated” using canned biscuit dough. As we all know oh too well there isn’t canned gluten free biscuit dough. While 99% of the time I think thats a great thing, that I’m making more things from scratch. There are times like this where I wish it was available.

I’ve tried several gluten free Monkey Bread recipes and there was just something off about them. Too biscuit-y or coffee cake like … Just not doughy enough. There was one recipe I made back when I was living in IL that was pretty good but a pain to make. (It also didn’t help that my spring form pan leaked and made a HUGE mess in my oven to chisel out.) I’ve been on the hunt for an easier Monkey Bread since then. Almost a year later and I finally have one!

I’ll admit that I’m awful at reading a full recipe when I first start. I read to make sure I have all the ingredients and then I just start. Because of this I was majorly disappointed when I read that the dough then had to rise for 40 minutes before backing for 25-30 minutes. That meant over a hour before I could have Monkey Bread. Totally worth it though.

This Monkey Bread was tested by 2 gluten eaters that were home as it was coming out of the oven. Both said it was really good and not gluten free tasting at all.

Combine 1/4 cup warm milk, yeast and sugar. Allow to sit for a few minutes to get frothy (proof). In the bowl of a stand mixer, mix all dry ingredients together. Heat the remaining 1 cup of milk, and add butter. Let it sit until it has melted. 

Add yeast mixture and egg, and stir to mix well. With the stand mixer on low, slowly add wet ingredients to the dry ingredients. Mix on low until well combined. Mix on medium (with the paddle attachment) for 5 minutes. (if the dough becomes too soft, you can refrigerate it for a while. You may also need to grease your hands to roll the dough into balls) 

Grease the inside of your Bundt pan. Separate the dough into small balls, about half the size of a golf ball. Set a side and prep topping. 

Topping:

In a bowl, combine the pecans(if used), sugar and cinnamon. Roll dough balls in butter, then in sugar mixture. Place in prepared pan.

Repeat until all of the dough has been used up. When placing the dough in the pan, place them with some gaps between them, you don’t want to pack them in there tightly. If you have any sugar mixture or butter left over, just sprinkle it over the top of the dough. You can now cover with plastic wrap and place in the fridge for baking it later, or you can let the dough rise in a warm, draft-free place for about 40 minutes (will need more time if you take it out of the fridge).

Bake for 25-30 minutes. Cool for 3-5 minutes, and then invert on a serving tray.

Monkey Bread [Gluten Free]

Ingredients

1 1/4 cup warm milk

4 Tbsp butter

2 Tbsp sugar

1 Tbsp yeast

1 large egg

1 1/2 cups WCWBF's flour mix

1 cup millet flour

1/2 cup tapioca starch

2 tsp xanthan gum

1 tsp gelatin

1/2 tsp salt

Topping:

3/4 cup toasted, chopped pecans (I didn't use)

1 1/2 cups brown sugar (I used regular sugar, not brown)

3 tsp cinnamon

8 Tbsp butter, melted

Instructions

Preheat oven to 375 and grease bunt pan. (I used a circle cake pan cause thats all I had)
Combine 1/4 cup warm milk, yeast and sugar. Allow to sit for a few minutes to get frothy (proof).
In the bowl of a stand mixer, mix all dry ingredients together.
Heat the remaining 1 cup of milk, and add butter. Let it sit until it has melted.
Add yeast mixture and egg, and stir to mix well.
With the stand mixer on low, slowly add wet ingredients to the dry ingredients.
Mix on low until well combined. Mix on medium (with the paddle attachment) for 5 minutes. (if the dough becomes too soft, you can refrigerate it for a while. You may also need to grease your hands to roll the dough into balls)
Grease the inside of your Bundt pan.
Separate the dough into small balls, about half the size of a golf ball.
Set a side and prep topping.
Topping:
In a bowl, combine the pecans(if used), sugar and cinnamon.
Roll dough balls in butter, then in sugar mixture.
Place in prepared pan.
Repeat until all of the dough has been used up. When placing the dough in the pan, place them with some gaps between them, you don’t want to pack them in there tightly.
If you have any sugar mixture or butter left over, just sprinkle it over the top of the dough.
You can now cover with plastic wrap and place in the fridge for baking it later, or you can let the dough rise in a warm, draft-free place for about 40 minutes (will need more time if you take it out of the fridge).
Bake for 25-30 minutes.
Cool for 3-5 minutes, and then invert on a serving tray.
http://whycantwheatbefriends.com/news/30-by-30-monkey-bread/

A few notes about the recipe:
1. If using a circle cake pan, it will make more then one pans worth but not really enough for two. I tried it in two and it wasnt packed as tightly as I think they should be.

2. I used my food processor because I only have a crappy hand mixer that gets hot and smokey with very liquid things so I don’t trust it with dough. But my processor has a dough “blade” and setting.

3. I think the 40 minute rise was a bit too much. They weren’t quite as doughy as I remember Monkey Bread being. I think I’ll cut the rise time a bit next time and see if that helps.

4. I didn’t use the pecans because my mom never used them. And I was trying to make Monkey Bread as I remembered it. Same reason I used regular sugar & not brown for the topping.

5. Original recipe posted by Katie Chan over @ Gluten Free Gobsmacked

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