Thursday, August 16, 2012

Allergy-friendly Monkey Bread

Sorry for the delay in posting today. Our electricity was out! For someone who has to cook a lot of food from scratch, this was a bit of an adventure!

Without further ado, here's the recipe I wanted to share. . . I want to cheer just thinking about making this. I haven't had this since going gluten or dairy free. Special thanks to the non-dairy queen (here) who posted this! I would use rice milk instead of the almond milk. I also would use egg replacer, and grapeseed oil or soy-free Earth's Balance instead of the  Smart Balance Light. 

Gluten and Dairy Free Monkey Bread
(makes one loaf pan)

3/4 cup unsweetened vanilla almond milk (I used Almond Breeze)
1 TBSP lemon juice
1 cup brown rice flour (I used Bob's Red Mill)
1/2 cup white rice flour (I used Bob's Red Mill)
1 cup gluten free all purpose flour (I used Bob's Red Mill)
1 TBSP baking powder
1/4 tsp baking soda
1 tsp xanthan gum (I used Bob's Red Mill)
1/2 tsp salt
1/4 cup Smart Balance Light
1/2 cup egg whites

1/2 cup sugar
1 TBSP cinnamon
1/4 cup Smart Balance Light, melted

Preheat the oven to 350 degrees. Spray a bread pan with nonstick spray (I use olive oil).

Combine the almond milk and lemon juice; set aside.

In a bowl, combine the brown rice flour, white rice flour, gluten free all purpose flour, baking powder, baking soda, xanthan gum and salt; mix well. Next using a fork, cut the Smart Balance into the flour mixture until it resembles a course meal (pebbles). Using the fork, stir in the egg whites and almond milk to combine the mixture into a dough. Set mixture in the fridge or freezer while you assemble the cinnamon sugar mixture and melt the butter.

In a tupperware, combine the cinnamon and sugar. Next, scoop the dough into tablespoon sized balls and put them in the sugar mixture a few at a time.  I used a small cookie scoop to scoop the dough to make it really easy. Shake the dough balls around to coat them in sugar and then put them in the prepared pan.  Do this with all of the dough.  When all the dough is coated in sugar, pour the melted Smart Balance evenly over the dough.  Place it in the oven and bake for 25 to 30 minutes or until the bread is firm to the touch in the center. 

Here is the tricky part...wait 2 minutes to let it set and then flip it out on a serving dish.

photo from the non-dairy queen!


  1. oh my gosh that sounds delicious! sorry about the power outtage! no fun at all:( I'm glad things are back in order!

    1. Thanks! Yes, it was a bit crazy on the hottest day of the year. Power was out from last night at about 10:30 until after noon today. Thankfully I had some granola ready for breakfast. :0)Lunch was more challenging because I hadn't prepared for this scenario, but we survived!

  2. argh...hope its cooler and more electric there today!