Welcome to the wonderful world of gluten free monkey bread - a game-changing recipe that proves you don't need to sacrifice flavor or texture when avoiding gluten! As someone who's spent countless hours perfecting this delightful pull-apart bread, I'm thrilled to share my foolproof method that creates the most irresistibly soft and gooey gluten free monkey bread you've ever tasted. This recipe transforms simple ingredients into a show-stopping breakfast or dessert that will have your family and friends begging for seconds.
Making exceptional gluten free monkey bread isn't just about substituting flour; it's about understanding how gluten-free ingredients work together to create that perfect tender crumb and sticky-sweet coating. Through trial and error, I've discovered the secrets that make this gluten free monkey bread recipe absolutely foolproof, ensuring every bite is as delicious as traditional versions while being completely safe for those with celiac disease or gluten sensitivity.
The Magic Behind This Gluten Free Monkey Bread Recipe
Traditional monkey bread relies heavily on gluten development for its characteristic pull-apart texture, but this gluten free monkey bread recipe uses a carefully balanced blend of alternative flours and binding agents to achieve the same irresistible results. The secret lies in combining almond flour's richness with tapioca starch's elasticity, creating a dough that's both tender and cohesive enough to form those perfect little dough balls that define great gluten free monkey bread.
What sets this gluten free monkey bread apart from other recipes is the double-rise technique and the specially formulated cinnamon sugar coating that caramelizes beautifully during baking. Unlike many gluten-free baked goods that can be dense or crumbly, this gluten free monkey bread maintains a light, fluffy texture while developing that signature sticky exterior that makes monkey bread so addictive. The result is a breakfast treat that's so good, even gluten-eating family members will prefer this version!
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Ingredients
- Gluten-free flour blend
- Almond flour
- Tapioca starch
- Xanthan gum
- Active dry yeast
- Warm milk
- Eggs
- Butter
- Brown sugar
- Granulated sugar
- Cinnamon
- Vanilla extract
- Salt
- Baking powder
See recipe card for quantities.
Instructions
Prepare the Dough
- Mix warm milk with yeast and let bloom for 5 minutes
- Combine all dry ingredients in a large bowl
- Add wet ingredients to dry mixture and knead until smooth
- Let dough rise in a greased bowl for 1 hour
Shape and Coat
- Divide dough into small balls
- Roll each ball in melted butter
- Coat thoroughly in cinnamon sugar mixture
- Layer balls in greased bundt pan
Final Rise and Bake
- Cover and let rise for 30 minutes
- Bake at 350°F for 35-40 minutes until golden
- Cool for 10 minutes before inverting
- Drizzle with glaze while warm
Equipment For Gluten Free Monkey Bread
- Large mixing bowl
- Stand mixer with dough hook
- Bundt pan
- Kitchen scale
- Measuring cups and spoons
- Clean kitchen towels
- Wire cooling rack
Expert Cooking Tips
- Weigh ingredients for best results in gluten free monkey bread baking
- Ensure milk temperature is between 105-110°F for proper yeast activation
- Don't skip the xanthan gum as it provides essential binding
- Use room temperature eggs for better dough incorporation
- Grease bundt pan thoroughly to prevent sticking
- Let dough balls touch but not overcrowd in the pan
Recipe Variations
- Add chopped pecans or walnuts to the cinnamon sugar mixture
- Incorporate orange zest for a citrus twist on gluten free monkey bread
- Use maple syrup instead of brown sugar for deeper flavor
- Add cream cheese cubes between dough balls for extra richness
- Try savory versions with herbs and cheese
- Make mini versions using muffin tins
Storage
- Store covered at room temperature for up to 3 days
- Wrap individual portions for gluten free monkey bread freshness
- Freeze baked bread for up to 3 months
- Reheat in 300°F oven for 10 minutes
- Microwave individual pieces for 15-20 seconds
- Keep glaze separate until ready to serve
Golden Secrets for Irresistible Results
The most crucial secret to extraordinary gluten free monkey bread lies in the hydration balance - gluten-free flours absorb liquid differently than wheat flour, so achieving the perfect dough consistency requires patience and attention. I've discovered that letting the flour mixture rest for 10 minutes before adding liquids allows the starches to fully hydrate, resulting in a more cohesive dough that shapes beautifully into those classic monkey bread balls.
Another game-changing tip involves the double butter technique: first coating the dough balls in melted butter, then brushing the assembled gluten free monkey bread with additional melted butter before the final rise. This creates multiple layers of buttery goodness that penetrate throughout the bread, ensuring every bite is moist and flavorful while developing that coveted golden-brown exterior that makes this recipe absolutely irresistible.
FAQ
What is the biggest challenge of making gluten free bread?
The biggest challenge in making gluten free monkey bread is achieving proper texture without gluten's binding properties. Gluten-free flours lack the protein structure that creates elasticity and chewiness. Success requires using multiple flour types, binding agents like xanthan gum, and proper hydration ratios. Temperature control and timing also become more critical since gluten free monkey bread dough behaves differently during rising and baking phases.
Are you supposed to keep gluten free bread in the fridge?
Gluten free monkey bread should be stored at room temperature for optimal texture and flavor retention. Refrigeration can actually make gluten-free baked goods become stale faster and develop a dry, crumbly texture. Keep your gluten free monkey bread covered with plastic wrap or in an airtight container at room temperature for up to three days for best results and freshness.
What is the trick to making good gluten free bread?
The key trick for exceptional gluten free monkey bread is using a blend of different flours rather than relying on a single substitute. Combine almond flour for richness, tapioca starch for chewiness, and rice flour for structure. Additionally, proper hydration and allowing the dough to rest helps gluten free monkey bread develop better texture. Don't rush the rising process, as gluten-free doughs need extra time.
Can I prepare monkey bread the night before?
Yes, you can prepare gluten free monkey bread the night before! After shaping and arranging the dough balls in your bundt pan, cover tightly with plastic wrap and refrigerate overnight. Remove from refrigerator 30 minutes before baking to come to room temperature. This overnight method actually enhances flavor development in gluten free monkey bread and makes morning preparation effortless for special occasions.
Expanding Your Gluten-Free Baking Journey
Now that you've mastered this incredible gluten free monkey bread recipe, you're ready to explore even more exciting bread adventures! The techniques you've learned here - proper flour blending, hydration control, and patience with rising times - will serve you well in other gluten-free baking projects. This gluten free monkey bread proves that dietary restrictions don't mean compromising on taste or texture when you have the right knowledge and techniques.
Consider expanding your repertoire with a Homemade Rosemary Bread Recipe that uses similar gluten-free principles but ventures into savory territory with aromatic herbs and olive oil. Or challenge yourself with a rich How to Make Pumpernickel Bread Recipe that showcases how gluten-free baking can tackle even the most complex traditional breads. Each new recipe builds upon the foundation you've established with this gluten free monkey bread, creating a comprehensive skill set that opens up endless possibilities in your gluten-free kitchen adventures.
From my kitchen, with heart.
Alyssa Coleman❤️
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Pairing
These are my favorite dishes to serve with gluten free monkey bread
Gluten-Free Monkey Bread
Equipment
- 1 Large mixing bowl For dry ingredients
- 1 Stand mixer with dough hook For kneading
- 1 Bundt Pan Greased
- 1 Kitchen scale For accuracy
- 1 set Measuring cups/spoons
- 2 Clean kitchen towels For covering dough
- 1 Wire cooling rack For cooling
Ingredients
- 2 cups Gluten-free flour blend
- 1 cup Almond flour
- 0.5 cup Tapioca starch
- 1 teaspoon Xanthan gum Essential binder
- 2.25 teaspoon Active dry yeast 1 packet
- 1 cup Warm milk 105–110°F
- 2 Eggs Room temp
- 0.5 cup Butter Melted
- 0.5 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
Instructions
- Mix yeast & warm milk, combine dry ingredients, add wet, knead, rise 1 hr.
- Divide dough, roll into balls, coat in butter + cinnamon sugar, layer in bundt pan.
- Cover & let rise 30 min.
- Bake at 350°F for 35–40 min.
- Cool 10 min, invert pan.
- Drizzle glaze while warm.
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