I was diagnosed with celiac right before I headed off to college and this was back in the dark ages of gluten free when no one had ever heard of gluten and the only baking mixes on the market were dusty packages on specialty store shelves. The end products were usually inedible. So when I went to a gathering at a friends house and the main part of the event was making Monkey Bread, I was pretty bummed out. I had yet to find a good gluten free option.
After trying out countless mixes, and recipe variations I have found a bread that is easy to prepare and versatile in its uses. I tried it out for Monkey bread and oh it was so good. Just make sure you have a bundt pan (and not an angle food pan). The bottom of your oven will thank you, just ask mine.
Gluten Monkey Bread:
1C White Sugar
2 t Cinnamon
1C Brown Sugar
1/2 C Butter
“Mother Dough” Ingredients:
4 1/4 C Gluten Free Flour (*see below)
5t Xanthan Gum
3t Agave or Sugar
2 1/2 t Salt
2 T Egg Replacer Powder (The liquid has already been accounted for.)
4t Quick Rise Yeast
3 1/2 C Water (115 degrees)
**Gluten Free Flour Mix: (From Bette Hagman. I buy all the flours in 25 lb bags from the health food store and mix this up in a big tupperware bin)
6 C Rice Flour
2 C Potato Flour
1 C Tapioca Flour
Grease bunt pan.
Mix 1 C Sugar with cinnamon. Place in wide shallow bowl.
Mix dry ingredients together. Add vinegar to water. Pour liquid into the dry ingredients and mix on slow til water has absorbed (about 30 secs.) Beat on medium high for 3 minutes. (Scrape sides half way through to make sure it is all incorporated.) It will be a wet dough.
Using a 1.5″ cookie scoop, scoop ball of dough and place in cinnamon sugar. Coat and place in bunt pan till all the dough is used.
Heat 1 C Brown Sugar and 1/2 C Butter over stove till incorporated and boil for 1 minute. Pour over top of cinnamon dough.
Bake at 350 degrees for 35-40 minutes and enjoy!