Monkey Bread

1. Preheat the oven to 350°F and fully line a loaf pan with parchment paper.

2. In a large bowl, place flour, xanthan gum, baking powder, salt and whisk to combine. 

3. Add the yogurt and 3 tbsp of water and mix until the dough holds well together; if necessary add another tbsp.

4. Turn the dough onto a lightly floured surface and knead it for a minute or two to soften it a little more.

5. Roll the dough into a rectangle about 1 inch thick and cut out rounds using a 1 inch cookie cutter.

6. Place granulated sugar and cinnamon in a deep small bowl and mix; deep each bit of dough into the melted butter, then transfer to the sugar and cinnamon mix and toss it around to coat evenly. Repeat with each dough ball.

7. Place an even layer of dough balls on the bottom of the loaf pan, then work your way up until you reach the top.

8. place over a baking sheet to avoid leaking and bake for about 25-30 minutes, depending on your oven.

9. Remove from the oven and allow to cool for at least half an hour in the pan until removing it from the mold.

10. In a small bowl, mix powdered sugar and milk and mix to form a glaze.

11. Drizzle the glaze onto your freshly baked monkey bread.

12. Serve warm and enjoy!

FAQs

1. Why is my monkey bread gummy in the center?

This usually means it was underbaked. Gluten-free dough needs enough time to fully set. Bake until the top is golden brown and a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, tent loosely with foil and continue baking.

2. Why is my dough crumbly and not holding together?

Gluten-free flour absorbs moisture differently depending on the blend. If your dough feels dry or cracks when rolling, add 1 tablespoon of water at a time until it becomes soft and cohesive.

3. Why did my monkey bread turn out dense?

Common causes:

• Too much added flour during kneading

• Overmixing the dough

• Not enough moisture

The dough should feel soft and slightly pliable, not stiff.

4. Why is the bottom too sticky or wet?

This can happen if:

• Too much butter was used in coating

• The bread was removed from the pan too early

• It didn’t cool long enough

Let it cool at least 30 minutes before lifting from the pan.

5. How do I know when gluten-free monkey bread is fully baked?

It should be:

• Golden on top

• Firm to the touch

• Not doughy inside

• Around 200°F (93°C) internally if using a thermometer

Slight caramelization on the edges is normal.

6. Can I use Greek yogurt instead of regular yogurt?

Yes. Greek yogurt works well and creates a slightly richer texture. If using very thick Greek yogurt, you may need an extra tablespoon of water.