What Is Monkey Bread?

Monkey Bread is a sweet layered bread, made by rolling balls of dough and cinnamon and sugar. It is traditionally baked in a round bundt pan. But where did this breakfast sweet treat originate from?

While doing some internet research, I landed on this article about Monkey Bread’s Journey to the US. According to this article from the Smithsonian, it is similar to a Hungarian dish called “aranygaluska.” Dating back to the 1880’s. this brunch staple was introduced to the US by Hungarian Jewish bakers.

What Ingredients Do You Use to Make Monkey Bread?

To create the fluffy bite-sized balls of dough, we need a dough that uses yeast. I use Bob’s Red Mill’s Gluten Free Pizza Crust Mix. All the flour, salt and other ingredients are mixed together. You just add the yeast (which comes with the mix), water, eggs and oil.

As for the topping, you’ll need butter, sugar, brown sugar and cinnamon. I like to use Relative Foods sugars and spices when I can. They’re a small family-owned Michigan business. And they’re produced in a dedicated gluten free facility. You can read more about them in my Gluten Free Cinnamon Roll post.

How Much Dough Does This Mix Make?

Once the dough is prepared, it creates approximately 32 ounces of dough. This is equivalent to two packages of Pillsbury refrigerated biscuit dough. While Pillsbury biscuit dough doesn’t contain yeast, we need it to make this dough rise.

This recipe for Gluten Free Monkey Bread is easy, although not quick. As it contains yeast, you do need to allow the dough time to proof in a warm place. Also, the dough takes time to roll into little balls. I highly recommend doing this with children and loved ones. As my husband’s Grandma Peg would say, “many hands make light labor.”

Can I Just Use A Biscuit Recipe?

I tried this with my homemade gluten free biscuit recipe, and it did not turn out well. The dough balls were dense and unsatisfying.

Can I Make This Without Eggs? Dairy? Yeast?

The mix for this recipe requires eggs. If you need an egg free recipe, I would try this Vegan Monkey Bread from Allergylicious. Her recipe is also yeast free. If you only need to avoid dairy, you can follow my recipe, and sub a dairy free butter, such as Earth Balance, for the coating.

What Kind / Size Pan Do You Use? I Don’t Have a Bundt Pan

Traditionally, Monkey Bread is baked in a 12 cup bundt pan. I recommend Nordicware bundt pans, because they’re made in the United States. If you don’t have a bundt pan, you can use TWO large 9×5 loaf pans.

Important Tips for Removing Monkey Bread from Pan

One important word about plating your Gluten Free Monkey Bread. Most recipes I researched stated to NOT leave it in the pan more than 5 minutes. Why? Because the caramel glaze will cause it to stick to the bottom of the pan.  The fun of monkey bread is pulling off a piece at a time. Can’t do that if it’s stuck in the pan.

Can I Make the Dough A Day In Advance & Bake The Next Morning?

I have never tried doing this. In An Oregon Kitchen’s homemade (non-gluten free) Overnight Make Ahead Monkey Bread recipe, she allows the dough to rise in the fridge overnight. (Instead of rising before rolling the dough.) So in theory, yes. However, I haven’t tried it. If I do sometime, I’ll come back and update you!

Can I Make This The Night Before and Reheat it in the Morning?

Again, I have not tried this. On the Pillsbury website, they recommend reheating monkey bread at 200 degrees. Leave it in the oven for 10-15 minutes, checking on it after 10 minutes.

Other Recipes Made with Bob’s Red Mill Gluten Free Pizza Crust Mix

There are many things that you can make with Bob’s Pizza Crust Mix. For example, I use it for my Gluten Free Soft Pretzels. It can also be used to make gluten free cinnamon rolls. Or try this Apple Dessert Pizza. Want something savory? Use the dough from this mix to make Gluten Free Pizza Pull Apart Bread.

Presentation Doesn’t Have to be Perfect

When I took these photos, I didn’t own a cake stand. So, I improvised. I used a platter from our china set, and placed it on top of a candle holder. Recognize the pattern? I used the same china in the pictures for my Gluten Free Almond Butter Chai Cookies. The set previously belonged to my husband’s grandmother, Merle. She baked extensively, and was widely known for her cake filled with homemade lemon curd.

Recipe

Print

Gluten Free Monkey Bread

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Equipment

• Roasted Ground Cinnamon Powder bulk (16oz)
• Organic Brown Sugar Bulk Resealable bag (3lb)
• Organic Cane Sugar Crystals (5lb) –
• Bob’s Red Mill Gluten Free Pizza Crust Mix – 16 oz – 2 Pack
• Nordic Ware Pro Cast Original Bundt Pan, 12 Cup, Grey
• Pyrex 2 Piece Glass Measuring Cup Set, Includes 1-Cup, and 2-Cup

Ingredients

For the dough

• 1 pkg Bob’s Red Mill Gluten Free Pizza Crust Mix
• 1 1/2 c warm water 105-110 degrees + pinch sugar
• 1 packet active dry yeast
• 2 large eggs room temperature
• 2 tbsp oil

For the coating

• 1/2 c – 3/4 c white sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice

For the sauce

• 1/2 c butter 1 stick
• 3/4 c brown sugar
• pinch cinnamon or pumpkin pie spice

Instructions

• Turn oven to 200 degrees. When it is finished preheating, turn the oven OFF and leave the door closed. Spray a bundt pan with oil cooking spray.
• First, measure water in a glass measuring cup or place in glass bowl. Add a pinch of sugar to help the yeast have something to "grow" on. Add yeast and allow to proof 5- 10 minutes.
• In a large bowl (or stand mixer bowl), add room temperature eggs and oil. Using the paddle attachment (if you don't have a stand mixer, just use a hand mixer), stir eggs and oil. Then add proofed yeast water.
• Finally, add the Bob's Red Mill Pizza Crust mix. Combine thoroughly.
• Transfer dough to an large (preferably glass) bowl. Cover dough with plastic wrap, and place in warmed oven to proof dough for 45 minutes. After dough has proofed, remove from oven, uncover, and allow to come to room temperature. (I stuck mine in the refrigerator for 15 minutes.)
• Preheat oven to 350 degrees. In a small bowl, combine sugar, cinnamon and pumpkin pie spice. (If you don't have pumpkin pie spice, simply use more cinnamon instead.)
• Retrieve cooled dough. Using the tip of a spoon, drop bits of dough in sugar mixture and loosely roll into balls. Place rolled dough balls in bundt pan, and fill bundt pan.
• After all dough has been rolled, melt butter in a small sauce pan. Add brown sugar, and a pinch of pumpkin pie spice if desired. Pour melted butter mixture over top of dough balls.
• Place bundt pan on top of cookie sheet (just in case it cooks over!) and bake in preheated oven fr 30-35 minutes.
• Once finished baking, remove from oven and allow to cool in pan for 5 minutes. (Not a moment longer, or the cooled sauce may cause it to stick in the pan!) Invert monkey bread onto serving dish. Serve warm.

Can’t find the Bob’s Red Mill pizza crust mix? Try one of the yeasted pizza dough recipes in my pizza blog post.

**This post is not sponsored, however it does include Amazon affiliate links.**

Originally Published December 2018

The post Gluten Free Monkey Bread Made From Pizza Dough appeared first on MI Gluten Free Gal.

The Cookie I Can’t Resist

I am a total cookie monster. While I will always say yes to a chocolate chip cookie, my ultimate weakness are graham crackers. My husband and I chatted about how his grandmother would use them to make ice cream sandwiches. My grandmother would serve them with frosting. Make these with those you love, and develop your own traditions.

The History of Graham Crackers

Originally, graham crackers were created as a “health” food. Sylvester Graham, a minister, created them with whole wheat flour. He felt eating whole grains helped people avoid certain diseases. (Including “societal” diseases. So weird.) While true that whole grains DO improve health, he was off on a few things.

Apparently graham crackers are truly a United States phenomenon. In the UK, the closest to a graham cracker is their “digestive biscuit.” Supposedly, our graham crackers are a bit more sweet that digestive biscuits. However, they also use ground digestive biscuits to make pie crusts, so that’s close enough in my book!

What is Teff Flour and What Else Can I Use?

The first time I made the dough for these gluten free graham crackers, I used buckwheat. At that time, I used them for my gluten free mallomars recipe. However, I felt the cracker needed a deeper flavor, so I used Bob’s Red Mill Teff Flour. It added the perfect deepened flavor I sought out.

Teff, a very fine grain, grows primarily in Africa. While we are most familiar with the dark brown variety, it also grows in white and red varities. Teff is the primary ingredient in authentic ethiopian injera, a flat bread popular in Ethiopian cuisine. Just be careful ordering it at a restaurant, as they often add wheat to their recipe.

If you can’t find teff flour, you can use buckwheat flour instead. Brown rice flour may work as well. Alternately, you could use gluten free all purpose flour for all the flour in the recipe, and try using molasses instead of honey. The first time I made these last summer, I used teff AND molasses, and it was a bit much. I think if you used all purpose flour and molasses, it should be about the right depth of flavor.

Can These Be Made Dairy Free?

I always try to think of the top 8 allergens when making a recipe. As written, this recipe contains no gluten, eggs, soy, peanuts or  nuts. Definitely no fish or shellfish. However, this recipe contains dairy, as it contains butter.

However, the trick becomes swapping out the butter. You could try using something like Earth Balance or Miyoko’s Vegan Butter. (I’ve tried neither.) Bojon Gourmet recommended Miyoko’s, and Sarah Bakes Gluten Free uses Earth Balance. So pick your fave.

S’mores and More

These gluten free graham crackers create the perfect snack any time of day. However, should you want to take it to the next level, use them for S’mores or any other type of treat. While standard chocolate bars are a favorite, I tried Reese’s thins, and now my husband believes all S’mores should be made this way.

You can also turn these gluten free graham crackers into crumbs for all sorts of desserts. Make my Gluten Free S’mores Bars, or this Single Serve Gluten Free Cheesecake. As spring inches closer, this Lemon-Blueberry Icebox Cake from Iowa Girl Eats would be a perfect use for my graham crackers. And don’t forget the traditional Eclair Cake recipe, using pudding, graham crackers and a rich chocolate topping!

Recipe

Print

Gluten Free Graham Crackers

Course Recipes

Prep Time 4 hours hours

Cook Time 10 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds
• Arrowhead Mills Organic Buckwheat Flour, Gluten Free, 22 oz
• Maskal Teff Brown Teff Flour, 14 Ounce

Ingredients

• 2 c gluten free flour I used Cup 4 Cup
• 1/4 cup gluten free teff flour You can also use buckwheat flour
• 1/2 c brown sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 7 tbsp cold butter cubed
• 1 tsp vanilla
• 3 tbsp honey
• 3 tbsp ice cold water may need 4 tbsp

Instructions

• In a food processor, combine flours, brown sugar, salt, soda, baking powder and cinnamon. Give it a few pulses to combine ingredients. 
• Next, add cubed cold butter to processor and pulse until mixture starts to look sandy. You want most of the butter to be processed into the dough, but a few unprocessed bits are okay. 
• Next, add vanilla and honey. Pulse to combine. Then add ice cold water, one tablespoon at a time until dough begins to form. If you use a different flour blend, such as Bob’s Red Mill you may need to add another tablespoon of water. 
• Turn dough out onto a lightly floured surface. Knead dough until smooth. Wrap in saran wrap (or put in container with lid) and refrigerate overnight, or at least 2-3 hours. 
• Remove dough from fridge and allow to rest about 10 minutes to allow to warm, slightly. On a lightly floured surface, roll dough so that it measures 1/8 of an inch in depth. Cut out into 2 x 2 squares, and use a fork to pierce a pattern in the dough, if desired. 
• Place cut out squares on a parchment lined cookie sheet, and chill for 30 minutes. 
• Meanwhile, preheat oven to 350 degrees. After dough has chilled, bake graham crackers for 8-10 minutes, rotating halfway through the baking time. Bake longer for a crunchier graham cracker.
• Allow graham crackers to completely cool. Place graham crackers on a cooling rack, on top of the parchment paper.

What’s your favorite way to enjoy a gluten free graham cracker? Do you top yours or use them plain? If you use graham cracker crumbs to make a pie crust, what’s your favorite filling? Share in the comments below! 

The post Gluten Free Graham Crackers appeared first on MI Gluten Free Gal.

There is nothing more satisfying than a soft cinnamon roll, fresh out of the oven, topped with frosting. My high school cafeteria served them for lunch. I purchased them probably more often than I should. I don’t even want to know the number of calories in those things. Now that eat gluten-free for my Celiac Disease, those days are over. Now, I make Chebe cinnamon rolls from the comfort of my own kitchen. I LOVE that they’re yeast-free, because I never have luck with yeasted dough. They’re also grain-free for those following AIP or the paleo diet.

The directions on the back of the Chebe cinnamon rolls package are easy to follow. I add an extra tablespoon of butter to my dough, and two more tablespoons of milk. I do this to make the dough softer, and I refrigerate the dough for 30 minutes to help it absorb the additional moisture. You will need to use extra rice flour when rolling the dough for these Chebe cinnamon rolls. (If you’re grain-free, you will need to find a different dough with which to dust your surface.) After you roll out the dough, you brush it with melted butter, and then top with a cinnamon and brown sugar mixture.

It is suggested to roll the dough for these Chebe cinnamon rolls into a 12 x 18 rectangle. This is so you can have eighteen equal portions. However, I’m a rule breaker and cut mine into 9 equal portions. I then placed them into the blue silicone liners I received in my American Gluten Free box and smushed them down a bit to widen the dough balls. Sometimes Chebe products can dry out, so I baked my cinnamon rolls at 350 degrees instead of the 375. (I’d also suggest dabbing them with a dab of butter prior to baking, to help retain moisture.) I also baked them for 18 minutes.

Aren’t these Chebe cinnamon rolls just GORGEOUS? Of course, I added frosting. One simply cannot eat cinnamon rolls without frosting! One of the things I love about working with Chebe products is that they are so easy to make! Like their pizza dough. Did you know you can cook it on the grill? Or that you can use their all-purpose mix to make pie? And their foccacia? Don’t get me started! SO GOOD! All of their mixes come together in a snap using just eggs, oil and water. Doesn’t get much better than that!

So, the next time you have a hankering for a sweet breakfast treat, you can make these simply delicious Chebe Cinnamon Rolls!

So what is your favorite breakfast treat? What’s your go-to recipe for making cinnamon rolls? PLEASE share it with me in the comments below!

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