2016 · Cakes, Sweet Breads & Cupcakes · Good Food · Lunar New Year

Gluten-free: Celebrate the year of the monkey!

Since it is the Year of the Monkey, what better recipe to make to celebrate this lunar new year, than …

Monkey Bread

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

By: gfchopstix

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
  • -Topping-
  • 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

  1. Grease a loaf pan or bundt pan
  2. Place the instant yeast, sugar and warm water into a jug and proof
  3. 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
  4. In a separate bowl, mix together the oil, water and vinegar
  5. In a small bowl, combine the egg replacer with warm water, stir and set aside
  6. Using a whisk, or handmixer, add the yeast mixture to the wet ingredients and blend
  7. Slowly add in the dry ingredients, continuing to mix
  8. Let rest for one minute, then mix again. Again, let rest for another minute, then mix
  9. Now add the additional rice flour and starch and mix until just blended
  10. Fold in the egg replacer
  11. In a small flat dish, place the sugar and cinnamon and stir
  12. In another bowl, place the butter and heat until melted
  13. Take spoonfuls of the dough, and roll into balls (I wet my hands, but you could also flour them, as in Linnaea’s recipe)
  14. Dip the balls one at a time into the butter, then roll in the sugar/cinnamon mixture
  15. Place them side by side in the bundt pan (I made two layers)
  16. Rise in a warm place for 45 minutes
  17. Preheat an oven to 180C
  18. Place the bundt pan into the oven and bake for 40-45 minutes, until lightly browned
  19. Remove from the oven, cool in the pan for 5 minutes, then remove and enjoy immediately!
  20. 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



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