Gluten Free Monkey Bread

Jessie, a fan of Gluten Free on Facebook asked if anyone had a recipe for Monkey Bread that is gluten free. So I wrote out the recipe she submitted, and here is how this will work with Astoria Mills Mix #5. Now you can enjoy gluten free monkey bread.

Pull Apart Monkey Bread – Made Gluten Free

1. Wet Ingredients:  Beat in bowl of an electric mixer or by hand,
3eggs (or substitute)
4 tablespoons vegetable oil
Add 1 ½ cups lukewarm milk –(about 75 degrees)

2. Dry Ingredients:  Blend the following together in a separate bowl
4 cups – or entire 700g pkg. Italian Breads & Pizza Mix #5
1/3 cup sugar

Now quickly mix the dry ingredients with the wet ingredients together by hand. Or if you have a powerful dough hook, that will work too.
Mix about 2 minutes until well blended. Let dough rest at room temperature for 2 hours, or overnight in the refrigerator.

3. Knead dough using a little Astoria Mills Pastry Flour Mix #2
adding enough to be able to shape the dough into 1 1/2" to 2" diameter balls. Let balls rise for about 15 minutes ( if dough was refrigerated, bring to room temperature)

4. Melt 1/2 cup butter and allow to cool slightly, add 
2 tablespoons brown sugar 
1 teaspoon pure vanilla 

5. Dip the dough balls into the slightly cooled, melted butter, placing each ball of dough into a buttered Bundt pan, tube, or monkey bread pan forming layers of little dough balls until ¾ of the pan is full. Pour any of the leftover melted butter mixture on top of the dough balls.

6. Let the dough rise for another 15 to 20 minutes and bake in a pre-heated 350 F oven for 45-60 minutes. Cool 5 minutes, run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto platter.

Let bread cool for a least a half hour, the bread may be served either sliced or pulled apart.
 

Sharing good gluten free food, hope, and joy,

-Trina