Gluten Free Monkey Bread (2024)

Ingredients

Dough:

• 3 cups gluten-free flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free butter, cold
• 1/2 cup dairy-free milk PLUS ½ Tablespoon apple cider vinegar
• 1/2 cup dairy-free sour cream
• 1 tsp vanilla

Coating:

• 1/2 cup sugar
• 1 tbsp ground cinnamon

The Yummy Goodness:

• 1/2 cup chopped pecans
• 1/2 cup dairy-free butter
• 1 cup brown sugar
• 2 tbsp maple syrup
• 2 tbsp vanilla soy milk, or almond milk
• pinch salt
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350F and grease a Bundt pan with non-stick cooking spray.
2. In a small bowl, combine sugar and cinnamon coating ingredients; whisk to blend; set aside. Then combine milk and vinegar in a small measuring cup or bowl; stir and set aside (essentially you are making a dairy free buttermilk).
3. In a large mixing bowl, combine flour, sugar, baking powder and salt; whisk lightly to blend. Cut cold butter into cubes and add to the dry ingredients. Cut in with fork or pastry blender until butter is pea-sized or smaller.
4. Add sour cream and mix lightly. Then add vanilla and milk/vinegar mixture; stir with spoon until dough is uniform. It will be soft and sticky.
5. Use a cookie scoop (or with moistened hands), scoop dough in tablespoon-sized portions, roll gently into ball shape, give each dough ball a good roll in the cinnamon sugar mixture, then place in the prepared pan. Make a full circle in the bottom of the pan, then begin again with another circle, filling the pan evenly with dough balls. Sprinkle and leftover cinnamon/sugar coating over the top of the dough in the baking pan.

To make the yummy goodness:

1. In a small saucepan, melt the butter over low heat. Stir in the brown sugar, maple syrup, salt & vanilla. Stir until the sugar is dissolved. Stir in the vanilla soy (or almond) milk and pecans. Pour mixture over the top of the dough.
2. Freeze or Bake the dough at this point.

To bake immediately:

1. Allow the dough to rise for 20 minutes in a warm, draft-free place.
2. Bake in preheated 350 degree oven for 30-35 minutes. Allow Monkey Bread to sit in the baking pan for about 5 minutes before turning it out onto a serving dish or plate. To do this, place the plate upside down on top of the baking pan, and (while wearing oven mitts), quickly turn the plate and baking pan upside down. Your Monkey Bread should release from the pan without a problem. Let bread cool an additional 10 minutes before serving to allow the syrup to cool.

Preparing from Frozen:

1. Remove your baking pan from the freezer and place it in the refrigerator the night before. Let dough rise for 20 minutes while the oven preheats and has doubled in size. Bake as mentioned above.
2. Notes: If you aren't dairy free, just use traditional butter and milk in the recipe...it will work great!

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This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.