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

  1. 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.
  2. Whisk together the flour blend, xanthan gum, baking powder, and salt in a large bowl.
  3. 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.
  4. Turn the dough onto a lightly floured surface and knead briefly until smoother.
  5. Roll the dough out to about 1 inch thick and cut into rounds with a small cookie cutter, rerolling scraps as needed.
  6. Combine the granulated sugar, cinnamon, and salt in a small bowl.
  7. Dip each dough round in melted butter, letting excess drip off, then toss in the cinnamon sugar mixture to coat.
  8. 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.
  9. 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.
  10. Let the baked bread cool in the pan for at least 30 minutes.
  11. 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.
  12. Drizzle the glaze over the cooled bread and serve right away.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table