Monkey Bread: Vegan and Gluten Free

Posted by ♦***Admin--Dia***♦ on May 31st, 2009. Filed under: Casein Free, Dairy Free and Vegan, Vegetarian, Wheat and Gluten Free.


Vegan and Gluten Free Monkey Bread by Cooking With Dia

I remember the first time I experienced Monkey Bread–I was eight years old and at a very wealthy girl’s tenth birthday party. I expected an extravagant cake, so when this lumpy pile of balls approached the table with 1 measly little candle on it, I was taken aback. I asked, “What the hell is that?” “We don’t say hell in this house Miss Dia,” my friend’s mother whispered, “It’s Monkey Bread!” “WHAT?!?!” I screamed, “There are monkeys in this bread?” “Ha ha ha ha, no dear, it’s just called Monkey Bread,” the mother explained. “Why????” “Time to blow out the candles!!!” Needless to say I was ignored. My point is, I don’t know why it is called Monkey Bread–even Wikipedia doesn’t know:

The origin of the term monkey bread is uncertain. Possible etymologies include that the bread resembles the monkey puzzle tree, [2] or the act of several people pulling at the bread is reminiscent of monkey behavior.

Regardless of where this cakey treat got its name, the sloppy sticky bread balls are fantastic! I have been meaning to bake this for a while now, and finally got around to it early this morning. Making Monkey Bread from scratch is not exactly quick, but if you have the patience and the energy, you will love the outcome.

I decided to do a Gluten Free/Vegan version–I’m vegan and am on a gluten free diet.

Printable Recipe

For the Dough
2 tablespoons vegan spread , softened, plus 2 tablespoons melted
1 cup warm rice milk
1/3 cup warm water
1/4 cup caster sugar
3 tsp instant yeast
3 1/4 cups Gluten Free flour
2 teaspoons table salt

For the Brown Sugar Coating
2 cups soft dark brown sugar
2 teaspoons ground cinnamon
8 tablespoons vegan spread, melted

Preheat oven to 95° Celsius(check out the new converter on the right)
Once the oven is heated, turn off again.
Grease a bundt pan with the 2 tablespoons of softened vegan spread

For the Dough:
In a bowl, mix together the yeast, water, milk, caster sugar and melted vegan spread. Set aside.
In a large bowl pour in the gluten free flour and salt.
Mix together and then form a well.
Slowly pour in the milk/yeast/sugar mixture into the well, while stirring with a wooden spoon.
Stir until dough becomes firm and difficult to move.
Monkey Bread Steps

Take dough and place on a lightly gluten free floured surface.
Kneed with hands for approximately 15 minutes. The more air you get into the dough, the better.
Shape into a nice big dough ball.
Take the big dough ball and place it in an oven friendly dish, and cover with tin foil.
Place this dish in the preheated, but turned off oven, and let it sit inside for 1 hour.
This will help the dough to rise more quickly.

While the dough is rising start making the brown sugar mix.
For the Sugar Coating:
Take out two bowls. In one put the soft dark brown sugar and cinnamon.
In the other put the melted butter.
Set both aside.

To Form the Bread:
After the hour is up, remove the giant dough ball from the oven ready dish.
Replace this dough back onto the lightly gluten free floured surface.
Roll out the dough to an 8 inch square.
Slice the square into four sections.
Take each of the four sections and slice them into tiny squares.
For my Monkey Bread, I made around 45 tiny squares.
Roll each tiny square into a little dough ball.
When all the balls are rolled, dip them into the melted vegan spread, and then into the brown sugar bowl.
Vegan and Gluten Free Monkey Bread by Cooking With DiaBall by ball, layer inside bundt pan. Stagger seams in new rows.
Cover the bundt pan with tin foil.
Preheat oven to 175° Celsius
Place bundt pan inside oven for 35 minutes.
When finished baking, remove from oven and allow to cool for 10 minutes.
Please do not forget to let bundt pan cool, we don’t want your Monkey Bread to fall apart.
After the pan has cooled, turn over the Monkey Bread onto a plate.
Vegan and Gluten Free Monkey Bread by Cooking With Dia
You can either drizzle fondate icing over the top, or dust the Monkey Bread with icing sugar.
I decided to do both. I know, sugar overload!!

Vegan and Gluten Free Monkey Bread by Cooking With Dia

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11 Responses to Monkey Bread: Vegan and Gluten Free

  1. Jen Jen

    I know people that will love any gluten free recipe.
    Thank you, thank you thank you!!

  2. Felicity

    mmmm, I remember monkey bread from when I was a kid too… we made it in Home Ec class. I don’t think I’ve made it since, but you’ve inspired me.

  3. Administrator

    I’m not sure if I could ever give up my orzo,
    if it wasn’t for that, maybe I could do the
    gluten free diet.

  4. Jen Jen

    Yep, orzo is great!
    I don’t know how much I could give up either

  5. iRaw

    These look fantastic! My son has to eat gluten free so I’m always looking for good recipes…especially vegan. Thanks!

  6. Kishina

    Hey, lookin’ good Dia!
    I want some!

  7. s. stockwell

    Hey, this is great. We have brunch here every Sunday so this will be on the table next week. Thanks, s

  8. Nora

    hey, thanks for the comment! Monkey bread looks so amazing! I’ve been wanting to make it ever since I saw the recipe for it in The Vegan Table. I love love love your photo of the raw dough balls. Nice depth of field!

  9. KMB

    MONKEY BREAD? SHUT UP. My field hockey coach used to make this for us before every game in high school like 300 years ago. I haven’t had it since before I was diagnosed.

    I am making this this weekend, and posting about it :)

  10. George

    Nice post and blog! Greets.

  11. Tessa

    This Monkey Bread looks delicious! Really fluffy and tender for a gluten free bread–I’m impressed. I’ll have to get some of the GF flour that you used!

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