Easy Butterscotch Gluten Free Monkey Bread

This gluten free monkey bread uses almond flour so you don’t have to miss out on this delicious dessert if you need to avoid rice flours! Who doesn’t love the ooey-gooeyness of butterscotch topping especially combined with delicious monkey bread? This recipe is great served warm by itself or with milk. Gluten free dough is softer than traditional gluten dough resembling more of a cookie dough consistency. Using tapioca starch to dust allows you to be able to work the dough with your hands while using a softer dough. If you are just starting out baking gluten free and need some quick and easy tips, check out our Quickstart guide for easy recipe conversions.

Grain Free Monkey Bread Ingredients

Mix the Dough

Grease a bundt pan and set aside.

Prep yeast by adding it to warm water to proof with 1 Tbs. of the sugar.

In a medium to large bowl, add almond flour, tapioca starch, psyllium*, xantham, salt, and remaining 1 Tbs. sugar. Mix thoroughly and set aside.

In a standing mixer, add eggs and oil. Mix well and then add the yeast proof and continue to blend.

Slowly add the dry ingredients until incorporated. Doughs should be slightly sticky and soft but not runny. Closely resembling cookie dough.

Form the Dough Balls

Since the dough is softer than traditional yeast dough, I sprinkle / dust tapioca starch onto a section of the dough to be able to handle it. Roll sections of dough into balls with the palms of your hand. Roughly 1-1 1/2 inch wide or a quarter coin size. Small to medium is better than large egg-sized dough balls to let the ooey-gooey topping surround more of the dough balls.

Gently pile the dough balls into the bundt pan layering onto the bottom of the pan.

I put the bundt pan in our oven on warm to rise for about 1/2 hour. You could cover with a towel and sit in a warm spot to rise.

Create the Ooey-Gooey Topping

Once done rising, remove from warm oven and preheat to 350 degrees.

Sprinkle butterscotch pudding mix evenly over dough balls.

Melt the butter and stir in the brown sugar. Evenly pour the butter / sugar mixture over the dough and pudding mix.

Sprinkle the chopped pecans over the dough and sprinkle with cinnamon.

Bake and Serve Your Delicious Gluten Free Monkey Bread

Bake for approximately 30 minutes until the dough is firm and holds shape. Allow to cool slightly for about 10 minutes. Loosen with a butter knife and invert onto a plate. Serve warm by itself or with optional cream or milk. Extras should be kept in an air tight container in the freezer. Microwave to reheat from freezer and serve.

Note:

*Psyllium Husk: adding a small amount of psyllium adds a certain “chew” factor that is often lacking in certain gluten free baked items. Some use gelatin or lecithin to get some of this effect but I found psyllium to be the most consistent in desired result.

**Xantham Gum: For those who cannot tolerate gums, you may consider you aquafaba or flax gel in place of the xantham gum. I have not tried either of these in this recipe so if you do and you enjoy the results, please let us know. This is a great site on aquafaba if you would like more information on the subject. Her chocolate cookies are delicious. I notice that using aquafaba tends to create a denser more fudgy texture. You may consider adding slightly less oil in the recipe.

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