Homemade Gluten Free Monkey Bread is like the best parts of a gooey cinnamon roll in bread form! Dairy free and vegan adaptable!
Gluten Free Monkey Bread is made from balls of homemade bread rolled in butter, then cinnamon sugar, arranged in a bundt pan and then covered in caramel sauce. Baked until gooey, sweet, and irresistible. Each piece tastes like the perfect gooey center of a cinnamon roll!
Reasons to love this recipe!
- Turn this recipe into an activity with friends and family.
- Perfect for a celebration or cozy Saturday morning!
- Easily made dairy free and vegan!
Ingredients and Substitutions:
- White rice flour - check that all your flours are gluten free.
- Sorghum flour
- Oat flour - you can make your own by grinding gluten free oats into flour in a food processor!
- Instant yeast - you could use active dry yeast, but you'll need to adjust the amount and rise times.
- Milk - soy milk, almond, etc.
- Sugar - regular granulated sugar produces the most traditional bread, but coconut sugar or organic cane sugar both work too.
- Butter - I use dairy free butter like Miyoko's or Earth Balance.
- Cinnamon
- Brown sugar - coconut sugar can work too.
- Vanilla extract - choose pure vanilla extract for the best flavor!
How to make monkey bread from scratch:
Make the dough: Follow the directions to make the dough and let it rise until doubled in size, about 1 hour. The dough is based on our Gluten Free Artisan Bread recipe with a few tweaks to make it even richer!
Coat the balls: Roll the dough into small 1-inch balls, dip them in melted butter, and roll them in cinnamon sugar. Place the balls into a bundt pan and let them rise for 20 minutes.
Make the caramel: Whisk together melted butter and brown sugar.
Bake and serve!: Pour the caramel over the monkey bread and bake for 45-55 minutes until the caramel is bubbling. Let cool for 10 minutes before inverting the pan onto a plate. Enjoy!
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Leftovers?
While this monkey bread is best eaten fresh, it will keep on the counter for 24 hours or in the fridge for up to 3 days (microwave it before eating to refresh!).
Tips for a perfect recipe:
- Choose a nonstick bunt pan (here's the one I use) and prep it by generously spraying it with nonstick oil. This will ensure the gluten free monkey bread doesn't stick to the pan.
- Measure the flours by weight! If possible, using a small scale to weigh your ingredients will create the best monkey bread. If you don't have a scale, make sure to fluff up the flours with a fork before measuring, then spoon the flour into your measuring cup and level it off with a butter knife.
More indulgent breakfast recipes!
- Gluten Free Cinnamon Rolls
- Fudgy Gluten Free Chocolate Muffins
- Caramel Macchiato Chia Seed Pudding (secretly healthy!)
- Vegan Eggnog French Toast
- And even more breakfast inspiration!
Gluten Free Monkey Bread
- Prep Time: 1 hour 45 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 40 minutes
- Yield: 2 hours 40 minutes 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Homemade Gluten Free Monkey Bread is like the best parts of a gooey cinnamon roll in bread form! Dairy free and vegan adaptable!
Ingredients
Dry ingredients:
- 200 grams (1 ½ cups) white rice flour
- 130 grams (1 cup) gluten free sorghum flour
- 90 grams (1 cup) gluten-free oat flour
- ¼ cup granulated sugar
- 6 grams (1 teaspoon) sea salt
- 5 grams (1 ½ teaspoons) instant yeast
Wet ingredients:
- 2 ½ cups milk, warmed to 105-110 degrees
- 30 grams (½ cup) whole psyllium husks
Coating:
- ½ cup butter, melted
- 1 ¼ cups granulated sugar
- 1 teaspoon cinnamon
Caramel:
- ⅓ cup brown sugar
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Grease a bundt pan with nonstick spray and preheat the oven to 350 degrees.
- In a 4 cup liquid measuring cup, microwave the milk in 30 second intervals until it is between 105 and 110 degrees. Whisk in the psyllium husks and set aside for 5 minutes to thicken.
- In the bowl of a stand mixer, whisk together all the dry ingredients.
- Add the wet to the dry and mix with the paddle attachment until combined. Transfer to an oiled bowl and let rise in a warm place (I usually place it on the counter by the preheating oven) for 1 hour.
- For the topping, whisk together the cinnamon and sugar and melt the butter.
- Pinch off 1-inch size balls of dough and roll them into a round ball. Dunk the ball into the butter and then roll in the cinnamon sugar. Repeat with the remaining dough. Let the monkey bread rise for another 30 minutes.
- For the caramel, whisk together the butter and brown sugar. Pour it evenly over the monkey bread. Bake for 50-55 minutes until the caramel us bubbling and the top is golden brown.
- Cool for 10 minutes on a wire rack, then invert onto a plate. Enjoy!
Notes
Vegan butter, like Miyoko's or Earth Balance can be used for the butter.
Soy milk, almond milk, etc. can be used for the milk.
Coconut sugar or organic cane sugar can be used for the granulated and brown sugars.
Choose a nonstick bunt pan (here's the one I use) and prep it by generously spraying it with nonstick oil. This will ensure the gluten free monkey bread doesn't stick to the pan.
Measure the flours by weight! If possible, using a small scale to weigh your ingredients will create the best monkey bread. If you don't have a scale, make sure to fluff up the flours with a fork before measuring, then spoon the flour into your measuring cup and level it off with a butter knife.
Nutrition
- Serving Size: 1/12th recipe (with soy milk & vegan butter)
- Calories: 300
- Sugar: 31g
- Sodium: 178mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cinnamon, sugar, homemade, bread, dough, brown sugar, butter, gluten free, vegan, baking,
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