Monkey Bread

This has been a LONG time coming!  Gluten free, egg free, nut free Monkey Bread, dripping with warm, gooey caramel and I’m not monkeying around.  I’ve been wanting to tackle this for a couple of years, and now it’s here.  Finally, I can sign up to bring Monkey Bread for brunches with friends.  That is if my kids let me out the door with these!  I may need to make a separate batch just for them.

Who will you share these with?  Invite over your neighbor you’ve been meaning to spend time with, invite your family over, or invite that friend you need to catch up with.

Monkey Bread

~ Gluten Free, Egg Free & Nut Free

2 c Paula’s Gluten Free Flour Mix   (recipe at bottom of bread post, I make a big batch and store in my cupboard for easy and quick baking because I use this in so many recipes)
1 t xanthan gum
1 1/2 T sugar
2 t baking powder
1/4 t salt
1/2 t ground cinnamon
4 T butter, chilled and cut into small chunks
3/4 c buttermilk
* extra GF flour for dusting work surface
1/2 c white sugar
1/2 t cinnamon

1/2 c brown sugar, packed

6 T butter
* Can be made in a loaf pan or in a 8″ square pan (if doubling the recipe, use a bundt pan).

1.  Preheat oven to 350 degrees.  Butter loaf pan well (or spray with cooking spray).  To prepare work surface, wash counter top, place about 18″ saran wrap on slightly wet counter top, sprinkle GF flour on top of saran wrap. 
2.  In a large bowl, combine flour, xanthan gum, sugar, baking powder, salt and cinnamon.  Whisk together well.  Cut chilled butter into flour mixture and mix with a pastry blender until it resembles a coarse meal, with pea size pieces.  Add buttermilk and stir gently just until entirely moistened.
3.  Place dough on prepared work surface, gently knead a couple of times.  Roll out to about 1/2″-3/4″ thick.  Cut dough into roughly 1 inch square pieces.
4.  In a small bowl, combine white sugar and cinnamon and stir together well.  Gently toss dough pieces in cinnamon sugar mixture to coat each piece, then place pieces of dough into prepared pan.
5.  In a small saucepan, combine brown sugar, and butter.  Melt over medium heat, do not boil.  Pour over dough.
6.  Bake for 30 minutes at 350 degrees.  Let rest for 5 minutes then invert pan onto serving tray.  Use a spatula to get all the extra caramel out, you won’t want to waste one single drop.

Serve warm.  Makes about 6 servings.

This recipe has been shared on:

~ Gluten-Free Wednesdays
Allergy Free Wednesdays
Gluten Free Fridays


Add Yours
  1. 2
    Melanie Pitts

    I feel your pain Becca. Looking at recipes at night can be dangerous. It reminds me of what my Mom always said, "Don't go to the grocery store hungry." I probably shouldn't look at recipes hungry either. 😉

  2. 3
    gfe--gluten free easily

    Yum, Melanie! I have always loved Monkey Bread, but have not had it since going gluten free 11 years ago. 😉 Must. Remedy. That. SOON!

    Thanks for sharing on Gluten-Free Wednesdays! xo,

  3. 4

    Yay! I have been waiting for someone to try Monkey Bread in a gluten free form. Thanks so much as I love to bake this bread for my daughter's gluten-free family for the holidays. Thanks for sharing on Gluten Free Wednesdays.

  4. 5

    hi I am brand new to gluten free baking and I would love to have that flour recipe but I don't know where to look?

  5. 7
    Melanie Pitts

    Paula's Gluten Free Flour Mix is highlighted as a link, click on that and the recipe is at the bottom my Gluten Free Vegan Bread recipe. Let me know if you still don't see it and I would be happy to post it into the bottom of this recipe as well 🙂 Message me too if you have any more gluten free questions, I'd be happy to help you. You can message me here up at the top of the page on the right side, click on the little envelope by the social media buttons or you can like Hope's Kitchen on Facebook and message me on there as well. Good luck 🙂

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