This gluten free Monkey Bread recipe is one of our favorite gluten free treats to bake together. It’s fun for little hands to prepare, and even more fun to tear apart when it’s ready to eat.
Gluten Free Monkey Bread
Ingredients
- 2 cups Namaste Gluten Free Flour
- 1 cup almond meal
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup coconut oil
- 1 cup sour cream
- ½ cup white sugar
- 1 tbsp cinnamon
- ½ cup brown sugar
- ¼ cup coconut oil
- ¼ cup half and half or butter
- ¼ cup maple syrup or honey
Instructions
- Preheat oven to 350F.
- Grease a cake pan, it can be a square, round, or bundt pan. You can even make it in muffin tins.
- Combine first 5 ingredients.
- Cut in coconut oil.
- Add sour cream and mix with a wooden spoon. Dough will be sticky.
- Scoop balls of dough with a tablespoon, roll into a ball with wet hands, then roll in the sugar/cinnamon to coat, and drop into the greased pan.
- I don’t bother trying to fit them in neatly.
- After all the dough has been rolled up and coated, sprinkle the rest of the sugar/cinnamon on top.
- Bake for 45 minutes.
- While the monkey bread is baking, combine the remaining ingredients in a saucepan over medium heat.
- Cook and stir for 10 minutes. Remove from heat.
- When the bread comes out of the oven, pour half of the glaze onto it.
- After it has cooled for about 10 minutes, turn it out onto a serving dish and pour the rest of the glaze over the top.
Why is it called Monkey Bread? It wasn’t always called that. It originated as a Hungarian coffee cake called arany galuska (“golden dumpling”). In North America it goes by a lot of names: monkey puzzle bread, monkey brains, pull-apart bread, bubble bread or bubble loaf, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pluck-it cake, funky bread.
You can easily double this gluten free Monkey Bread recipe and save some for later. Wrap cooled monkey bread tightly in foil and freeze for up to 3 months. Let it thaw on the counter and reheat for a few seconds in the microwave, or place all the leftovers, still in the foil in a 200 degree F oven, for about 20 minutes. Or you can prep your second batch and freeze it without baking. When you’re ready to use it, allow it to thaw to room temperature, then bake according to the original instructions.
I converted our recipe to gluten free a few years ago when I discovered that my daughter’s skin condition improved dramatically when I took gluten out of her diet. (Her doctor agrees that it is allergy related, but doesn’t agree with adjusting her diet, and instead wrote a prescription for an allergy medication and suggested she just take that forever.) Anyway…
