Normally I post recipes that are based on favorites from my husbands childhood. Simply because I jot down notes of inspiration when he mentions something he misses from then that he can't eat now. Today, I share one of my childhood favorites with you all. I actually remember when my mom came home with this recipe. She worked in an office of ladies that always shared recipes with each other. I was the cook/baker in the family and always jumped at the opportunity to work with a new recipe. Its actually a pretty fun memory since this was the time of no internet and people actually shared recipes from person to person. Remember those days...oh wait, did I just age myself?!

Now, the original recipe was way easier to make. I mean come onyou cant beat the ease of semi-homemade. You know, the break open a can of fluffy biscuits, roll them around in a cinnamon sugar mixture, pour melted butter on top of the sugary biscuits and bake until golden brown. Um, yes please! Now fast forward to a time where we cant have glutenyeah, not quite as easy, BUT equally as delicious (if not more so)!

I will admit, this is a little different in process, but it is well worth the few extra minutes in preparation to be able to enjoy these buttery, sugary, fluffy childhood memory filled morsels. I decided to use the water roux method on this recipe because I wanted to make sure the bread was soft, but workable. It sounds harder than it is, but I assure you, its super easy. I know, there are a lot of ingredients. Dont be turned off by that. Trust me, you want this mix of flours. Just follow along step by step and it will all come together quicker than you think. The waiting time is harder than the preparation...

This bread is soft, sweet, buttery and oh so perfectly gooey. You can even pull off individual pieces to enjoy the game of "never being able to even out the bread". A deliciously fun game we play at my house. This monkey bread recipe is perfect for a weekend treat, but also makes a great sweet bread for a Sunday brunch. Its best served right out of the pan, but heats up well in the microwave the next few daysif you have any left.
Gluten Free Monkey Bread
Makes 1 tube pan
Water Roux
In a medium sauce pan. Combine the water and rice flour. Cook on medium heat until the mixture forms a paste. Set aside to cool.
Bread
Topping
- 1 cup Sugar
- 1 TBSP cinnamon
- cup Butter, melted (dairy free works too)
Combine the warm water, yeast and 2 TBSP sugar in a bowl and allow to proof for 10 minutes.
In the bowl of your stand mixer, combine the almond flour, rice flour, potato starch, sorghum flour, baking powder, xanthan gum and salt. Mix until blended. Next add the yeast mixture, sugar, melted butter, apple cider vinegar, eggs, and water roux to the dry ingredients. With your dough hook, blend the mixture until well blended and then knead the dough with your dough hook for 5 minutes. Your dough should be sturdy enough to hold its shape, but also wet enough that its still sticky. You may need to add a little more water at this point to reach that stage of stickiness.
In a medium size bowl with a lid, combine the cinnamon and sugar. Scoop about 1 TBSP of the dough a few at a time into the cinnamon sugar mixture. (I use a cookie scoop for this to make it easier) Put the lid on the bowl and shake it around a bit to coat the dough. Using a fork, gently lift the dough balls into a well greased large tube pan. Continue with all of the dough evenly distributing the dough into the pan. Cover and place in a warm place. Allow to rise until doubled in size, about an hour.
Once risen, pour melted butter over the bread and bake in a preheated oven at 325 for 45 minutes to an hour. You want the top to be golden brown and set, but still a little give when you press on the bread. Allow to cool for 3 minutes in the pan and then turn bread out of the pan onto a platter.