The journey to create this gluten free monkey bread began when my nephew was diagnosed with celiac disease. At just seven years old, his world of favorite treats suddenly shrunk, and our family’s traditional Sunday morning monkey bread – that gooey, pull-apart cinnamon delight – became something he could only watch others enjoy.
“We’ll figure this out,” I promised him, though as I stood in my Kentucky kitchen staring at various gluten-free flours, I felt more than a little overwhelmed. My grandmother’s voice echoed in my head: “Baking is just love made visible – the ingredients might change, but the intention never does.”
After many experimental batches (some more successful than others), the moment my nephew bit into this version and his eyes lit up with recognition was worth every failed attempt. “It tastes like before!” he exclaimed, already reaching for a second piece. Now this gluten free monkey bread appears at every family gathering, where both gluten-eaters and avoiders reach for it with equal enthusiasm.
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Why You’ll Love This Gluten Free Monkey Bread
This gluten free version of the classic pull-apart bread has become a family favorite for good reason. Here’s why it will earn a permanent spot in your recipe collection too:
- Authentic texture: Achieves the soft, pillowy feel of traditional monkey bread
- Universal appeal: Enjoyed by both those with gluten sensitivities and those without
- Versatile serving options: Perfect for breakfast, brunch, or dessert
- Make-ahead friendly: Components can be prepared the night before
- Inclusive treat: Allows everyone to participate in the pulling-apart tradition
- Adaptable recipe: Easy to make dairy-free with simple substitutions
For more gluten-free baking options, check out our comprehensive guide on What is the trick to making good gluten-free bread? which shares essential techniques for successful gluten-free baking.
If you’re interested in understanding the challenges of gluten-free baking, our article What is the biggest challenge of making gluten-free bread? provides valuable insights and solutions.
Simple Ingredients for Gluten Free Monkey Bread
Show Image Simple ingredients come together to create this irresistible gluten free monkey bread – the perfect inclusive treat for everyone to enjoy!
For this special gluten free monkey bread, you’ll need:
For the dough:
- 3½ cups gluten-free flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 1 packet instant yeast (2¼ teaspoons)
- 1 teaspoon salt
- 1 cup warm milk (or dairy-free alternative)
- ¼ cup melted butter (or dairy-free alternative)
- 2 large eggs, room temperature
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the coating:
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- ½ cup melted butter (or dairy-free alternative)
For the optional glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or dairy-free alternative)
- ½ teaspoon vanilla extract
My experience has taught me that the quality of your gluten-free flour blend makes all the difference. “Not all gluten-free flours are created equal,” I explained to my sister when she tried to substitute a bargain brand and wondered why her bread didn’t rise as beautifully.
For more gluten-free breakfast options, try our Cake & Sweet Bread Delights: Simple Baking Projects collection, which includes several adaptable recipes for special dietary needs.
Easy Step-by-Step Preparation
- In a large bowl, whisk together the gluten-free flour, sugar, yeast, and salt. This step seems simple, but proper mixing ensures the yeast is evenly distributed – something my grandmother emphasized in all her bread recipes.
- In a separate bowl, combine warm milk, melted butter, eggs, apple cider vinegar, and vanilla. The vinegar might seem strange, but it helps activate the xanthan gum in gluten-free baking – a trick I learned after several dense, disappointing attempts.
- Add the wet ingredients to the dry ingredients and mix until a soft, slightly sticky dough forms. Unlike regular dough, gluten-free versions won’t become elastic, but they should hold together. My nephew loves helping with this step, declaring the texture “delightfully gooey.”
- Let the dough rest for 10 minutes to allow the flour to fully hydrate. This patience is crucial with gluten-free baking – a lesson I learned the hard way during my first attempts.
- Prepare the coating by mixing sugar and cinnamon in one bowl and placing melted butter in another. My niece always takes charge of this step, carefully measuring the cinnamon with the serious concentration of a young chemist.
- Using lightly oiled hands, pinch off small pieces of dough (about 1½ inches) and roll into balls. My daughter calls this the “play-dough part” of baking, and little hands are often perfect for this task.
- Dip each ball in melted butter, then roll in the cinnamon-sugar mixture until fully coated. Arrange the coated balls in a greased bundt pan, building layers until all dough is used.
- Cover the pan with plastic wrap and let rise in a warm place for about 45 minutes, until noticeably puffy. The rise won’t be as dramatic as with traditional dough, but you should see some expansion.
- Preheat your oven to 350°F while the dough is in its final rising minutes. Position a rack in the middle of the oven for even baking.
- Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the remainder of baking time.
- Let cool in the pan for 5 minutes, then carefully invert onto a serving plate. While optional, the simple glaze drizzled over the warm bread adds a beautiful finishing touch.
The entire process takes about 2 hours, including rising time, making this gluten free monkey bread perfect for weekend mornings when the family can anticipate the warm, cinnamon aroma filling the kitchen.
My Best Tips for Perfect Gluten Free Monkey Bread
Through many iterations of this recipe (including several memorable failures), I’ve gathered several tips that ensure success:
For the best texture: Don’t overwork the dough. Gluten-free dough doesn’t need the same kneading as traditional dough and can become dense if handled too much. My first attempts were closer to cinnamon-flavored bricks than bread until I learned this crucial difference.
For even baking: Arrange the dough balls loosely in the bundt pan. Overcrowding prevents proper rising and even cooking. My sister’s technique of gently shaking the pan to settle the pieces creates the perfect arrangement.
For make-ahead convenience: Prepare the dough balls, coat them, and arrange in the pan the night before. Cover tightly and refrigerate overnight, then let stand at room temperature for 30 minutes before baking. This approach saved our Easter brunch when unexpected overnight guests doubled our headcount.
For more gluten-free dessert inspiration, check our Homemade Dessert Recipes guide or explore our Special Occasion Desserts for celebration-worthy treats.
Answers to Your Gluten Free Monkey Bread Questions
Q: Why did my bread turn out dense? The most common reasons are overworking the dough or using a flour blend without xanthan gum. If your blend doesn’t include it, add 1 teaspoon to the dry ingredients. My initial attempts taught me that gluten-free baking requires different handling than traditional methods.
Q: Can I make this without a bundt pan? Absolutely! A regular cake pan or even a loaf pan works well, though baking times may vary slightly. Check for doneness with a toothpick inserted in the center. My sister-in-law creates a charming version using a muffin tin for individual servings.
Q: How do I store leftovers? Cover tightly and store at room temperature for up to 2 days. Reheat individual portions in the microwave for 15-20 seconds for that fresh-baked warmth. Though in our household, “leftovers” of this particular treat are a rare occurrence!
For more breakfast inspiration, try our French Toast Recipe Guide which can be adapted with gluten-free bread for another inclusive morning option.
Gluten Free Monkey Bread: Inclusive Baking at Its Best
There’s something profoundly satisfying about creating a version of a beloved treat that everyone can enjoy together. No separate “special” dessert for those with dietary restrictions – just one delicious offering that happens to be safe for all.
My nephew, now a teenager, recently requested this monkey bread for his birthday breakfast instead of cake. “It’s not just that it’s good for gluten-free,” he explained, “it’s just good.” Perhaps that’s the highest compliment any adaptive recipe can receive.
Food has always been how our family expresses love and creates memories. My grandmother would be proud to see how her tradition of Sunday monkey bread continues, evolving to include everyone at the table. The ingredients may have changed, but the joy of pulling apart warm, cinnamon-scented pieces of bread – hands reaching from all sides of the table – remains exactly the same.
I hope this gluten free monkey bread brings your family as much joy as it has brought to mine. May it create inclusive moments of sweetness around your own kitchen table.
With warmth, Sophia
Gluten Free Monkey Bread
Ingredients
- 3½ cups gluten-free flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 1 packet instant yeast (2¼ teaspoons)
- 1 teaspoon salt
- 1 cup warm milk (or dairy-free alternative)
- ¼ cup melted butter (or dairy-free alternative)
- 2 large eggs, room temperature
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- ½ cup melted butter (or dairy-free alternative)
- 1 cup powdered sugar (optional, for glaze)
- 2-3 tablespoons milk (optional, for glaze)
- ½ teaspoon vanilla extract (optional, for glaze)
Instructions
- In a large bowl, whisk together the gluten-free flour, 2 tablespoons sugar, yeast, and salt.
- In a separate bowl, combine warm milk, ¼ cup melted butter, eggs, apple cider vinegar, and 1 teaspoon vanilla.
- Add the wet ingredients to the dry ingredients and mix until a soft, slightly sticky dough forms.
- Let the dough rest for 10 minutes to allow the flour to fully hydrate.
- Prepare the coating by mixing 1 cup sugar and cinnamon in one bowl and placing ½ cup melted butter in another.
- Using lightly oiled hands, pinch off small pieces of dough (about 1½ inches) and roll into balls.
- Dip each ball in melted butter, then roll in the cinnamon-sugar mixture until fully coated. Arrange the coated balls in a greased bundt pan.
- Cover the pan with plastic wrap and let rise in a warm place for about 45 minutes, until noticeably puffy.
- Preheat your oven to 350°F (175°C).
- Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. Tent with foil if needed to prevent over-browning.
- Let cool in the pan for 5 minutes, then carefully invert onto a serving plate.
- For optional glaze, mix powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla until smooth, then drizzle over warm bread.