As of late, I asked my Facebook supporters what dishes they missed. Beth Jeanne mentioned a formula for Gluten Free Monkey Bread. Ordinarily, individuals make monkey bread with refrigerated, premade roll batter. As we as a whole know, nobody makes a gluten free form of that. I endeavored a little clump rendition of gluten free monkey bread with non-yeasted scone batter. Delicious, yet not exactly the equivalent.
At that point I recollected that, I recently made gluten free cinnamon moves with Bob's Red Mill Pizza Crust Mix. As gluten free cinnamon rolls and gluten free monkey bread are comparative, I got the opportunity to work! Being somewhat of a smarty pants, I utilized milk and margarine rather than the water and oil the bundle expressed. WRONG. While heavenly, it neglected to be delicate and puffy like I wanted. Thus, I made a subsequent endeavor. Since you, my companions, are justified, despite all the trouble!
On my subsequent endeavor, I utilized water and oil as the bundled coordinated. Notwithstanding, I likewise utilized a new, locally acquired parcel of dynamic dry yeast. Weave's Red Mill Gluten Free Pizza Crust blend comes in with a yeast bundle. In any case, at times another bundle of yeast is better. Every one of these progressions were justified, despite all the trouble. The completed Gluten Free Monkey Bread was ON POINT!
- 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 (either with towel or 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.
Read more our recipe Pistachio Cherry Meltaways #desserts #cakerecipe #chocolate #fingerfood #easy
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