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Gluten Free Ooey-Gooey Monkey Bread

Source of Recipe

Marcie Dingerson


Recipe Introduction

Baking Beauties who got it from Gluten Free Godsmacked

List of Ingredients

��1 1/4 cup warm milk
��4 Tbsp butter
��2 Tbsp sugar
��1 Tbsp yeast
��1 large egg
��1 1/2 cups all purpose gluten-free flour mix (See note, or your favorite mix, without xanthan gum)
��1 cup sorghum flour
1/2 cup tapioca starch
2 tsp xanthan gum
1 tsp gelatin
1/2 tsp salt

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.




Recipe

1.Combine 1/4 cup warm milk, yeast and sugar. Allow to sit for a few minutes to get frothy (proof).

2.In the bowl of a stand mixer, mix all dry ingredients together.

3.Heat the remaining 1 cup of milk, and add butter. Let it sit until it has melted. Add yeast mixture and egg, and stir to mix well.

4.With the stand mixer on low, slowly add wet ingredients to the dry ingredients. Mix on low until well combined. Mix on medium (with the paddle attachment) for 5 minutes. (if the dough becomes too soft, you can refrigerate it for a while. You may also need to grease your hands to roll the dough into balls)

5.Grease the inside of your Bundt pan.

6.Separate the dough into small balls, about half the size of a golf ball.


Topping

Ingredients:

3/4 cup toasted, chopped pecans
1 1/2 cups brown sugar
3 tsp cinnamon
8 Tbsp butter, melted

Directions:

1.In a bowl, combine the pecans, brown sugar and cinnamon.

2.Roll dough balls in butter, then in sugar mixture. Place in prepared pan.

3.Repeat until all of the dough has been used up. When placing the dough in the pan, place them with some gaps between them, you don't want to pack them in there tightly.

4.If you have any sugar mixture or butter left over, just sprinkle it over the top of the dough.

5.You can now cover with plastic wrap and place in the fridge for baking it later, or you can let the dough rise in a warm, draft-free place for about 40 minutes (will need more time if you take it out of the fridge).

6.Bake in 375 degree F oven for 25-30 minutes.

7.Cool for 3-5 minutes, and then invert on a serving tray.