From the Pantry Butler kitchen
Gluten Free Monkey Bread
6 servings · 20 min prep · 25 min cook · Nicole Hunn
Ingredients
- 2 ½ cups (350 g) all purpose gluten free flour, plus more for sprinkling
- 1 ¼ teaspoons xanthan gum, (omit if your blend already contains it)
- 2 ½ teaspoons baking powder
- 1 ¼ teaspoons kosher salt
- 1 ⅞ cups (425 g) Greek-style plain yogurt, at room temperature
- ⅓ cup (2 ⅔ fluid ounces) lukewarm water, plus more by the tablespoon as necessary
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons (84 g) unsalted butter, melted
- ¾ cup (86 g) confectioners’ sugar
- 1 tablespoon milk, (any kind) plus more by the 1/4 teaspoonful if necessary
Method
- Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment, letting the edges hang over, or line a 12-cup muffin tin with liners.
- Whisk together the flour blend, xanthan gum, baking powder, and salt in a large bowl.
- Add the yogurt and 3 tablespoons of water; mix until the dough clumps together, adding more water by the tablespoon if needed so it isn't stiff.
- Turn the dough onto a lightly floured surface and knead briefly until smoother.
- Roll the dough out to about 1 inch thick and cut into rounds with a small cookie cutter, rerolling scraps as needed.
- Combine the granulated sugar, cinnamon, and salt in a small bowl.
- Dip each dough round in melted butter, letting excess drip off, then toss in the cinnamon sugar mixture to coat.
- Layer the coated dough pieces loosely in the prepared loaf pan (or pile 5-6 pieces into each muffin cup), pressing down gently without packing tightly.
- Place the loaf pan on a baking sheet to catch any drips, then bake in the center of the oven until lightly golden and firm, about 25 minutes for a loaf pan or 20 minutes for a muffin tin.
- Let the baked bread cool in the pan for at least 30 minutes.
- Stir the confectioners' sugar and 1 tablespoon of milk together until a thick paste forms, adding more milk a little at a time until pourable but still thick.
- Drizzle the glaze over the cooled bread and serve right away.
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