Gluten-Free Monkey Bread
A lighter gluten-free Monkey Bread made with wholesome ingredients for a delicious and naturally sweet treat.
Equipment
Ingredients
Dough:
- 3 cups gluten-free baking flour
- 1 TB baking powder
- 1 tsp. sea salt
- 2 TB coconut sugar
- 1 cup plain Greek yogurt
- 1 cup unsweetened almond milk
- 2 TB coconut oil melted
- Optional: 1/2 cup chopped nuts pecans, walnuts, raisins, or dried cranberries
Cinnamon Coating:
- 1 cup coconut sugar
- 2 tsp. cinnamon
Maple Sauce:
- 4 TB butter or ghee
- ⅓ cup pure maple syrup
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350 degrees and lightly grease a nonstick tube pan or bundt pan.
- In a large bowl, whisk the flour, baking powder, sea salt, and coconut sugar.
- Add the Greek yogurt, almond milk, and melted coconut oil. Stir until a soft dough forms.
- In a separate bowl, mix the coconut sugar and cinnamon.
- Roll the dough into small balls, about one inch in size.
- Coat each dough ball in the cinnamon mixture and place them in the prepared pan.
- If adding nuts, sprinkle them evenly throughout the dough balls before baking.
- If adding raisins or dried cranberries, toss them in as you layer the dough in the pan.
- Warm the butter and maple syrup in a small pot until melted and smooth. Remove from the heat and stir in the vanilla.
- Pour the warm maple sauce evenly over the dough balls.
- Bake for about 35 minutes or until the top is golden and the center is fully cooked.
- Allow the Monkey Bread to rest for 10 minutes before turning it out onto a plate and serving warm.
Notes
Chef Tips:
- For extra softness, do not overmix the dough. Stop once everything comes together.
- If your flour blend is very dry, add an extra splash of milk to keep the dough tender.
- Warm the maple sauce gently so it blends smoothly and pours evenly over the dough.
- If you prefer a stronger cinnamon flavor, add an extra teaspoon to the coating mixture.