The delicious breakfast pastry with the odd name! Regardless of the name, this gluten free monkey bread is a breakfast delight that you’ll make over and over and over!
Gluten Free Monkey Bread
I’m sure you’ve heard it’s oddball name, but have you experienced it? The taste… The ooey gooeyness….. The finger licks….
Whether you have or haven’t, buckle your seatbelt because you are about to make the best gluten free breakfast pastry that you’ve ever tried.
My mom would make this for me when I was a kid. Back then, she would buy the premade dough in those containers that would pop. You know, those little tubes!! I have not found a suitable gluten free replacement where I am ok with all the ingredients, so here we will make the dough from scratch! Even better!
Tools Needed
No specialty items needed for this recipe! Check your bundt pan for scratches and if there are any, maybe it is time for a new one!
How to Make Gluten Free Monkey Bread
Put all of the ingredients for the dough into a mixing bowl, and blend on high until a firm dough has formed.
Form the dough into 1 inch balls and then mix together ⅓ cup sugar and 1 tsp cinnamon.
Roll each of the dough balls in the cinnamon sugar mixture.
Then place them in layers in a well greased bundt pan.
Let the mixture rise for 30 minutes. It may not rise a lot, do not worry, it will rise more in the oven.
Preheat the oven to 350 degrees.
For the sauce: add the butter, brown sugar, honey, and heavy whipping cream to a saucepan over medium heat until the mixture is boiling, frothy, and thickened. Remove from the heat and stir in the vanilla and pecans.
Pour the sauce mixture over the dough in the bundt pan.
Bake for 35 minutes.
Allow to rest for 5 minutes before turning out onto a plate. Cool for 30 minutes before serving.
Gluten Free Monkey Bread Substitutions
Sweetener
I personally do not use traditional sugar. I use low carb sweeteners such as Swerve or Monk Fruit. It is a personal choice but either works well. If you are going to use a low carb sweetener, decrease the amount by a bit as they tend to turn out sweeter than traditional sugar.
Nuts
Nuts are a great addition or a recipe ruiner depending on who you are. For example, nuts in carrot cake? No, thank you. But nuts in monkey bread? Yes, please. Having said that, I can appreciate that nuts aren’t always welcomed with open arms so it is an easy one to either remove or replace.
Milk or Milk Substitute
This one is purposefully worded loosely. Milk and milk substitutes are pretty common. I prefer to use almond milk instead of milk. Some prefer oat milk. And still others like good old fashioned milk! They all work well, so this is an easy one to pick and choose (and even experiment with)!
Can Gluten Free Monkey Bread Be Made Low Carb?
You bet it can! As we just talked about above, you can replace the sugar with a low carb sweetener. You can also replace the honey with a honey flavor (which is common in the keto world). Those two substitutions alone will make this much lower in carbs. I’d keep the gluten free flour as that gives it the form and consistency.
Are the Nuts Optional?
Yes, they certainly are! Take ’em out or leave ’em in – your choice!
How to Store Gluten Free Monkey Bread
On the off chance that you have leftovers, gluten free monkey bread can easily be stored in a glass, airtight container in the fridge. When eaten as leftovers, this recipe actually tastes amazing when cold. But if you prefer warm monkey bread, heat it up gently and enjoy!
Gluten Free Monkey Bread
Ingredients
For the dough
- 2 cups gluten free flour
- ½ cup granulated sweetener of your choosing (can use low carb sweetener as well)
- 6 tablespoons butter, cold and cut into pieces
- ⅓ cup milk or non-dairy milk substitute of your choice
- 2 teaspoons apple cider vinegar
- ⅓ cup plain Greek Yogurt
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
For the cinnamon sugar coating
- ⅓ cup granulated sweetener of your choice (can use low carb sweetener as well)
- 1 teaspoon cinnamon
For the sauce
- 6 tablespoons butter, unsalted
- ⅔ cup brown sweetener of your choosing (can use low carb sweetener as well)
- 2 tablespoons honey
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ⅓ cup chopped pecans
Instructions
- Put all of the ingredients for the dough into a mixing bowl, and blend on high until a firm dough has formed.
- Form the dough into 1 inch balls.
- Mix together ⅓ cup sugar and 1 tsp cinnamon.
- Roll each of the dough balls in the cinnamon sugar mixture, and place them in layers in a well greased bundt pan.
- Let the mixture rise for 30 minutes. It may not rise a lot, do not worry, it will rise more in the oven.
- Preheat the oven to 350 degrees.
- For the sauce: add the butter, brown sugar, honey, and heavy whipping cream to a saucepan over medium heat until the mixture is boiling, frothy, and thickened.
- Remove from the heat and stir in the vanilla and pecans.
- Pour the sauce mixture over the dough in the bundt pan.
- Bake for 35 minutes.
- Allow to rest for 5 minutes before turning out onto a plate. Cool for 30 minutes before serving.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 132mgCarbohydrates: 17gNet Carbohydrates: 16gFiber: 1gSugar: 5gProtein: 3g
