Since it is the Year of the Monkey, what better recipe to make to celebrate this lunar new year, than …
Gluten-free of course!
Iamglutenfree is a wonderful website, with gorgeous photography, and delicious recipes. If that hasn’t piqued your interest by now, then you’re really missing out!
I made subtle changes to Linnaea’s recipe, but it still turned out wonderfully!
Gluten-free Monkey Bread
(gluten-free, wheat free, oat free, egg free, nut free, soy free)
Servings: 4 – 6
Prep time: 25 minutes
Cooking time: 40-45 minutes
- 2 Tablespoons of instant yeast
- 1 cup of warm water (250ml)
- 1/4 cup of dark brown sugar
- 1/4 cup of non dairy milk powder
- 1 1/2 teaspoons of xanthan gum
- 1 teaspoon of sea salt
- 1 3/4 cups of brown rice flour (plus 1/2 cup more to be added later)
- 3/4 cup of tapioca starch (plus 1/4 cup more of potato starch to be added later)
- 2 Tablespoons of sunflower seed oil
- 2 teaspoons of apple cider vinegar
- Egg replacer for 2 eggs
- 1/3 cup of warm water
- ½ cup of white sugar
- 2 teaspoons of cinnamon
- 2 Tablespoons of butter
I used a 25cm x 25cm bundt pan to bake the bread in; making two layers
- Grease a loaf pan or bundt pan
- Place the instant yeast, sugar and warm water into a jug and proof
- In a large bowl, whisk the non-dairy milk powder, xanthan gum, sea salt, 1 3/4 cups of brown rice flour and 3/4 cup of tapioca starch
- In a separate bowl, mix together the oil, water and vinegar
- In a small bowl, combine the egg replacer with warm water, stir and set aside
- Using a whisk, or handmixer, add the yeast mixture to the wet ingredients and blend
- Slowly add in the dry ingredients, continuing to mix
- Let rest for one minute, then mix again. Again, let rest for another minute, then mix
- Now add the additional rice flour and starch and mix until just blended
- Fold in the egg replacer
- In a small flat dish, place the sugar and cinnamon and stir
- In another bowl, place the butter and heat until melted
- Take spoonfuls of the dough, and roll into balls (I wet my hands, but you could also flour them, as in Linnaea’s recipe)
- Dip the balls one at a time into the butter, then roll in the sugar/cinnamon mixture
- Place them side by side in the bundt pan (I made two layers)
- Rise in a warm place for 45 minutes
- Preheat an oven to 180C
- Place the bundt pan into the oven and bake for 40-45 minutes, until lightly browned
- Remove from the oven, cool in the pan for 5 minutes, then remove and enjoy immediately!
- Enjoy with a glass of warm milk, or a cup of tea or coffee
NOTE: I found the bread to be slightly dry, but I think that is due to the absence of eggs. I will add a little more liquid next time around. You could try this recipe with flax seed eggs instead, and see if that would make a difference.
This bread kept well in a sealed container for 3 days. I heated it up each time before eating, to ensure that it was warm and moist. I have not tried freezing it.
For instructions on how to make this delicious recipe, check out IAMGLUTENFREE