Gluten Free Monkey Bread Recipe: A Cozy Fall Treat to Share
As the leaves turn golden and the air becomes crisp, there’s something irresistibly comforting about the aroma of freshly baked goodies wafting through the home. One such delight that captures the essence of this cozy season is the beloved Gluten Free Monkey Bread. This pull-apart bread is perfect for gatherings around the table with loved ones, making it a favorite for many home bakers. Its warm, gooey sweetness, combined with cinnamon and sugar, transforms any moment into a celebration—whether it’s a Sunday family brunch or a cozy night in with your favorite mug of cider.
Whether you’re gluten sensitive or simply want everyone to enjoy this seasonal treat, this gluten-free version maintains all the nostalgia and comfort of the original while being accessible to all. Let’s dive into this delightful recipe that promises not only to tantalize your taste buds but also to create heartwarming memories.
Ingredients List
Before you begin, make sure you have the following ingredients ready:
For the bread:
- 2 cups gluten-free all-purpose flour (ensure it has xanthan gum)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup warm milk (or almond milk for a dairy-free option)
- 1/4 cup melted butter (or coconut oil for a dairy-free option)
- 1 large egg
For the cinnamon sugar coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup melted butter (or coconut oil)
Step-by-Step Instructions
Here’s how to create this delightful Gluten Free Monkey Bread:
Prep and Activate Yeast:
- In a small bowl, stir together the warm milk and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together gluten-free flour, sugar, salt, and baking powder.
Combine Wet and Dry Ingredients:
- Add the melted butter, yeast mixture, and the egg to the dry ingredients. Mix well until a dough forms. Don’t worry; gluten-free doughs are typically a bit stickier than regular doughs.
Prepare for Rising:
- Lightly grease a bowl and place the dough inside, covering it with a clean cloth. Let it rise in a warm spot for about 1 hour or until it doubles in size.
Shape the Dough:
- Preheat your oven to 350°F (175°C). Punch down the dough after it has risen. Tear off pieces of dough about the size of a golf ball and roll them into small balls.
Coat in Cinnamon Sugar:
- In a separate bowl, mix the sugar and cinnamon for coating. Dip each dough ball into melted butter and then roll them in the cinnamon-sugar mixture.
Layer in the Pan:
- Place the coated dough balls in a greased bundt pan, stacking them up to create a layered effect.
Final Rise:
- Cover the bundt pan with plastic wrap and let the dough rise again for about 15-20 minutes.
Bake:
- Bake in your preheated oven for 30-35 minutes or until golden brown. You may need to cover it with foil for the last 10 minutes to prevent over-browning.
Cool and Serve:
- Once baked, let the monkey bread cool in the pan for about 10 minutes. Then, flip it onto a serving platter and enjoy warm.
Tips for Success
- Use Quality Gluten-Free Flour: Not all gluten-free flours behave the same, so a blend with xanthan gum is recommended for the best results.
- Don’t Rush the Rising: Allowing your dough enough time to rise will result in a fluffier final product.
- Experiment with Flavors: Consider adding nuts or dried fruits to the mix for a delightful twist.
Possible Variations
If you want to shake things up a bit, consider trying one of the following variations:
- Streusel Topping: Mix together oats, brown sugar, and cinnamon for a crunchy topping before baking.
- Pumpkin Spice: Add pumpkin puree and spices for a festive autumn twist.
- Chocolate: Incorporate chocolate chips into the dough for an indulgent treat.
Storage Recommendations
To enjoy this delightful treat even longer, here’s how to store it:
- Room Temperature: Store any leftovers in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, keep it in the fridge, where it can last up to a week.
- Freezing: If you’d like to freeze it, wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. Simply thaw at room temperature before warming it in the oven.
Conclusion
This Gluten Free Monkey Bread Recipe is a perfect choice for those chilly fall days, filling your home with the warmth of cinnamon and sugar. By following this simple recipe, you’ll create a delightful treat that everyone can enjoy, regardless of their dietary needs.
For more refreshing recipes that adhere to gluten-free standards, consider exploring other fun ideas like this Gluten Free Monkey Bread. Embrace the season, gather your loved ones, and enjoy the sweet moments this autumn.
FAQs
1. Can I use a different sweetener instead of granulated sugar?
Yes, you can use coconut sugar or maple syrup as an alternative. Keep in mind that it may change the flavor slightly.
2. How can I make this dairy-free?
Simply swap the milk for almond milk and use coconut oil instead of butter in the recipe.
3. Can I prepare the dough in advance?
Yes! You can make the dough and refrigerate it overnight. Just let it come to room temperature and rise before baking.
4. What should I serve with monkey bread?
It pairs beautifully with hot apple cider, coffee, or tea for a cozy treat any time of day!
Gluten Free Monkey Bread
Ingredients
For the bread
- 2 cups gluten-free all-purpose flour (ensure it has xanthan gum) Use a gluten-free flour blend with xanthan gum for best results.
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup warm milk (or almond milk for a dairy-free option) Warm the milk to activate the yeast.
- 1/4 cup melted butter (or coconut oil for a dairy-free option)
- 1 large egg
For the cinnamon sugar coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup melted butter (or coconut oil)
Instructions
Prep and Activate Yeast
- In a small bowl, stir together the warm milk and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy.
Mix Dry Ingredients
- In a large mixing bowl, whisk together gluten-free flour, sugar, salt, and baking powder.
Combine Wet and Dry Ingredients
- Add the melted butter, yeast mixture, and the egg to the dry ingredients. Mix well until a dough forms.
Prepare for Rising
- Lightly grease a bowl and place the dough inside, covering it with a clean cloth. Let it rise in a warm spot for about 1 hour or until it doubles in size.
Shape the Dough
- Preheat your oven to 350°F (175°C). Punch down the dough after it has risen. Tear off pieces of dough about the size of a golf ball and roll them into small balls.
Coat in Cinnamon Sugar
- In a separate bowl, mix the sugar and cinnamon for coating. Dip each dough ball into melted butter and then roll them in the cinnamon-sugar mixture.
Layer in the Pan
- Place the coated dough balls in a greased bundt pan, stacking them up to create a layered effect.
Final Rise
- Cover the bundt pan with plastic wrap and let the dough rise again for about 15-20 minutes.
Bake
- Bake in your preheated oven for 30-35 minutes or until golden brown. You may need to cover it with foil for the last 10 minutes to prevent over-browning.
Cool and Serve
- Once baked, let the monkey bread cool in the pan for about 10 minutes. Then, flip it onto a serving platter and enjoy warm.