With the holiday right around the corner, I took it upon myself to make the BEST gluten-free Monkey Bread (or Bubble Bread) that I could. After the success of my Best Gluten-Free Cinnamon Buns last January, I decided to try using that dough to create the best Sticky Monkey Bread I could do. I don’t mean to toot my own horn here, but I think I’ve done it.
I did make a gluten-free Monkey Bread last Christmas, and it was good, but wasn’t great. I’m always trying to raise the bar with gluten-free baking, and improving existing recipes is a part of that. If you’ve just landed on my site while searching for gluten-free Monkey Bread, you will notice that I have two recipes posted. Use this one. Trust me. The ingredient list is longer, but the end result is worth the extras, trust me.
The great news is I have done some testing with this recipe. You can form the dough, get it all prepped and in the baking pan, wrap it up in plastic wrap (a few layers is best), and put it straight in the freezer. Decide when you want to bake it (like Christmas morning), and take it out of the deep freeze the night before, letting it defrost (still covered) in the fridge. In the morning (when you are awoken at 5:00 a.m. by the kids) place the Monkey Bread into a warm, draft-free place. I like to warm my oven slightly, and place the baking pan in there to get it nice & cozy warm. After it has risen, bake it, and it will be just as good as if you hadn’t made it ahead of time. I would not recommend freezing it for longer than 1 week, but you can easily make it a few days in advance and use this method without a problem.
- 2 1/2 cups all-purpose gluten-free flour (see note) OR 1 2/3 cup brown rice flour, 1/2 cup potato starch and 1/3 cup tapioca starch
- plus an additional 1/2 cup tapioca starch
- 1 Tbsp rapid rise yeast
- 3 Tbsp white sugar
- 1/2 tsp salt
- 3 tsp xanthan gum
- 1/4 cup instant vanilla pudding mix (dry)
- 1 tsp baking powder
- 4 Tbsp margarine
- 1/2 cup water
- 3/4 cup milk
- 1 egg, room temperature
- 1 tsp cider vinegar
- 2 Tbsp oil (I used Canola)
- 1 tsp vanilla
- 1/2 cup re-hydrated raisins (optional, I didn’t add them, but if you like raisins in you cinnamon buns, you can add them to your Monkey Bread too)
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
The Ooey-Gooey Goodness:
- 1/2 cup chopped pecans (optional)
- 1/2 cup granulated sugar
- 1-2 tsp ground cinnamon (more or less depending on how cinnamon-y you like it)
- 1/2 cup butter
- 1 cup brown sugar
- 2 Tbsp maple syrup
- 2 Tbsp heavy cream
- pinch salt
- 1/2 tsp vanilla
- Place chopped pecans into the bottom of Bundt or tube pan. Set aside. Do not use a pan with a removable bottom, as the syrup would run through and make a huge mess.
- In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
- Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
- With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to. Add the raisins if using.
- Allow to mix on medium speed for 3 minutes.
- In a mixing bowl, stir together the 1/2 cup granulated sugar and ground cinnamon. Form the dough into 3/4″ balls and roll them to coat them fully in the cinnamon/sugar mixture. I used my smallest cookie scoop and just dropped the dough into the cinnamon/sugar mixture.
- Place sugar coated dough into the Bundt pan, on top of the pecans. Be sure to not tightly pack the dough into the pan, allow gaps between the dough. Repeat until all of the dough has been formed, rolled in the cinnamon/sugar mixture & placed in the pan. If you have any cinnamon/sugar mixture left, sprinkle it over the top of the dough in the pan.
- In a small saucepan over low heat, melt the butter. Stir in the brown sugar, maple syrup, salt & vanilla. Stir until the sugar is dissolved. Stir in the heavy cream. Pour mixture over the top of the dough.
- If you want to freeze the dough, now would be the time to wrap the pan in two layers of plastic wrap and place in freezer.
- To bake immediately, allow the dough to rise for 20-30 minutes in a warm, draft-free place. Bake in preheated 350 degree oven for 30-35 minutes. When you remove the Monkey Bread from the oven, allow to sit in the baking pan for 5 minutes before turning it out onto a serving dish or plate. To do this, place the plate upside down on top of the baking pan, and (while wearing oven mitts, just in case), quickly turn the plate and baking pan upside down. Your Monkey Bread should release from the pan without a problem. If there are still pecans and syrup in the baking pan, use a spoon and spoon the mixture over the top of the Monkey Bread. If you can wait, it is best to wait 10-15 minutes before serving. This not only allows the syrup to cool off a bit, but also allows the texture of the bread to improve (when gluten-free bread cools, it is less ‘gummy’).
If you froze your Monkey Bread for baking it later:
Remove your baking pan from the freezer and place it in the fridge the night before. This allows the dough to defrost, but not begin rising too much yet. When you are ready to bake it, you want to place the baking pan in warm, draft-free place and allow it to rise for 20-30 minutes, or until the dough has nearly doubled in size. Baking directions are the same as if you were to bake it immediately.