This gluten-free monkey bread is soft, buttery, and full of sweet brown sugar cinnamon flavor in every bite. It is a decadent dessert-like dish that can be enjoyed with breakfast, brunch, or dessert! This recipe has easy step-by-step photos and directions to walk you through every step of making this delicious recipe!

The gluten-free monkey bread on a white plate. It is topped with glaze.

This homemade gluten-free monkey bread recipe has been a work in progress for over a year. It has taken me that long to perfect it. Every fluffy, sweet bite is better than the first! It is the perfect addition to breakfast or brunch.

If you want this to be as dreamy as possible, you will need to use the same gluten free flour blend that I used. I talk about this below in the ingredient notes section.

This new gluten-free monkey bread recipe is based on my popular Gluten-Free Cinnamon Raisin Bread recipe. This gluten-free flour blend is the hero in my Braided Gluten-Free Challah and Gluten-Free Cinnamon Rolls recipes, too! Check out all my recipes using Authentic Foods Steve’s Gluten-Free Bread Blend.

What sets my recipe apart:

  • This bread is soft and squishy, like real bread.
  • It is fun to pull apart and eat with your fingers!
  • You can bake it in any pan, from a bundt pan or a loaf pan to an angel food cake pan. You don’t need any fancy baking pans!
  • Make this gluten-free monkey bread recipe in just 1 1/2 hours, including rise time! It can also be prepped the night before!

Allergen Information:

This homemade, fluffy monkey bread recipe is gluten-free, nut-free, soy-free, and oat-free. You can easily make it dairy-free by using plant-based butter and milk.

Hello! I made this bread today and it turned out amazing! I had to sub a couple of ingredients, I had instant yeast instead of active dry, and I used bobs red mill 1 to 1 because that’s what I had. Anyway it turned out beautifully! I don’t have a Bundt or angel food cake pan, so I used a bunch of small bread tins to make tiny loaves. Thanks for your awesome recipes as usual!!

Rachel, blog comment
Photos of the monkey bread ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – For this recipe, I highly recommend using Authentic Food’s Steve’s Gluten Free Bread Blend Flour. It is the best gluten free flour blend for bread that I have found. You can shape it easily, and it rises perfectly if you can’t find that flour, use Cup4Cup. I suspect Better Batter will also work well. Not all flour blends rise well with yeast, so it may not be the same if you don’t use one of my two preferred blends. It is important to note if you use Cup4Cup or another flour blend, you will need less milk. Steve’s blend has a higher liquid need than other blends.
  • Xanthan Gum – If your blend doesn’t contain xanthan gum or guar gum, add 3/4 teaspoon. You can also swap 2 teaspoons of psyllium husk and make a gel as a binder.
  • Yeast – I used regular active dry yeast to make this monkey bread recipe. Double-check that the brand of yeast that you use is gluten-free. Red Star “Platinum” is NOT gluten free!
  • Eggs – Size large.
  • Butter – Use unsalted butter.
Pulling a section of bread off the loaf.

Tips For Sucess

1. Always look on the back of the flour bag AND the brand website to verify the flour blend works with yeast. Many 1:1 blends do not work with yeast. This affects the rise and how dense the monkey bread will turn out.
2. Mix the dough and shape it before you rise it. In gluten-free, you only get one good rise, so it is important to roll the dough balls and put them into the pan first.
3. Preparing the pan with a gluten-free baking spray or spray oil is important. The brown sugar cinnamon mixture is sticky and it can be tough to clean if you don’t prepare the pan.

Step-By-Step Photos and Directions:

Step 1: Place the yeast, warm water, and one tablespoon of granulated sugar into a small bowl and let it sit for 5 minutes until it is frothy with lots of bubbles.

You can use either a stand mixer or mix by hand using mixing bowls to make this recipe.

Photos of mixing the wet and dry ingredients in a stand mixer with a paddle attachment.

Step 2: Add the yeast mixture, eggs, and softened butter into the bowl of a standing mixer. Put on either the paddle attachment or the dough hook. Mix on medium speed until the wet ingredients are mixed together.

Slowly add the gluten free flour and salt. Turn on the mixer to low speed. Slowly increase the speed until the flour is mixed in.

To measure your gluten free flour, I use one of two methods: Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Fill the measuring scoop with flour, but do not pack it. Use a knife to scrape along the top to remove the extra flour.

Step 3: Blend the ingredients until your dough is formed. With Steve’s gf blended flour, the dough looks wet but quickly begins to look like dough.

Photos of the cinnamon sugar mixture and a dough ball.

Step 4: Combine the brown sugar and ground cinnamon in a small bowl and whisk to blend them. In another bowl, melt two tablespoons of butter. I microwave it for 20-25 seconds. Use a spoon to mix the cinnamon-sugar mixture.

Step 5: Grab small chunks of dough and roll it into balls. Dip each ball in melted butter and then into the cinnamon sugar mixture.

Photos of steps 6 and 7.

Step 6: Grease a bundt pan, loaf pan, 8×8 cake pan, or any pan you would like to use for this recipe. My bundt pan has a lot of sharp angles, so I decided to bake mine in an angel food cake baking pan. Use a gluten-free baking spray or another light oil spray to prevent sticking.

Step 7: Toss the butter and sugar-coated balls of dough into the pan. For best results, vary the sizes of the dough balls.

Step 8: Loosely cover the top of the pan with plastic wrap and let the dough balls rise in the pan for 45 minutes.

What is the best way to rise gluten-free dough?

I find it varies by season and by the temperature in your house. Our house is pretty chilly except for in the summer, so I turn my oven on to 200º F. I then turn the oven off, keeping the door closed. I place the baking pan with the dough into the oven.

Step 9: Bake the gluten free monkey bread for 30-40 minutes until it is done. The actual baking time will vary depending on how deep the pan you use is. The top of the monkey bread will look a little golden and is firm to the touch.

Step 10: Remove the monkey bread. In my pan, I was able to lift the monkey bread out. If you use a bundt ban, tilt the pan upside down to release the bread onto a plate.

Baked monkey bread in the pan.

Step 11: Mix the powdered sugar, vanilla extract, and water to make the glaze. This icing is optional, but my kids rave about how good the icing is with the cinnamon and buttery flavors. Drizzle the icing over the monkey bread.

Monkey bread with some sections missing after people ate them.

This is the best gluten free monkey bread ever. It is light and springy, with the perfect texture. I can’t wait to hear what you think of this recipe!

Storage/Freezing Instructions:

This monkey bread will keep fresh for up to 3 days in an airtight container. I like to warm it slightly in the microwave before eating it. You can easily freeze monkey bread. I slice the bread into thick slices, then put them into a freezer bag. This monkey bread will keep fresh for up to 4 months in the freezer.

Gluten-Free Bread Troubleshooting:

Why is my gluten-free bread sticky or gummy?

If you notice your gluten-free bread dough is too sticky, it usually means you have too much liquid in the dough, or you didn’t bake the bread long enough. The best way to fix sticky dough is to add more gluten-free flour or bake it for a longer time period. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than other blends.

Why didn’t my gluten-free bread rise?

There are many potential reasons why your gluten-free bread didn’t rise. Here are the three most common issues I have found in my experience with making gluten-free bread:

  1. Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.)
  2. What temperature was the water in which you proofed the yeast? It should be no hotter than 110º F.
  3. Did you use purified water? Chlorine and other chemicals in tap water can kill yeast.

Why did my gluten-free bread fall apart?

If your gluten-free bread is falling apart, chances are that you didn’t use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten-free flour doesn’t have the same “glue,” so you have to add it. Here is a good article on gluten-free binders and how they work.

Ensure the gluten-free flour blend contains either xanthan gum, guar gum, or psyllium husk. Note: One of the blends I often recommend in yeast recipes, Authentic Foods Steve’s Gluten Free Bread Blend, uses vegetable fiber, which includes psyllium husk. If your blend doesn’t have one of these, you must add it to your ingredients.

For more bread troubleshooting, read my Gluten-Free Bread Troubleshooting Guide for more information and tips. Also, be sure to store your bread properly. Read How to Store Gluten-Free Bread to see how I store my gluten-free bread to keep it fresh the longest.

Frequently Asked Questions:

Why is it called monkey bread?

Monkey bread gets its name because it is picked apart with your fingers. This is how monkeys eat, and the name stuck.

Does monkey bread need to be baked in a bundt pan?

No. You can make monkey bread in any pan. It is most commonly baked in a bundt pan, but this is not necessary.

If you love a sweet breakfast, you may love this Gluten Free Pumpkin French Toast Casserole recipe!

More Gluten Free Bread Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Monkey bread on a white plate. It is topped with glaze.

Gluten Free Monkey Bread

Sandi Gaertner
Fluffy, delicious homemade Gluten Free Monkey Bread.
4.58 from 7 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 45 minutes
Total Time 1 hour 30 minutes
Course Gluten Free Bread Recipe, Gluten Free Breakfast Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 10 servings
Calories 281 kcal

Ingredients
  

  • 3 cups gluten free flour blend * see note
  • ½ teaspoon sea salt
  • 4 tablespoons unsalted butter softened to room temperature
  • 2 large eggs
  • 3 tablespoons cane sugar

Yeast Mixture:

  • 2 ¼ teaspoons active dry yeast * see note
  • 1 tablespoon sugar
  • 1 ⅓ cups warm water No hotter than 110º F

Rolling Mixtures:

  • 2 tablespoons unsalted butter
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon

Icing:

  • ½ cup powdered sugar
  • 1-2 tablespoons water
  • 1 teaspoon pure vanilla extract

Instructions
 

Yeast Mixture

  • In a small bowl, combine the yeast mixture ingredients and let them sit for 5-10 minutes. The mixture will be bubbly when it is ready.

Dough

  • Add the wet ingredients to a large standing mixer bowl. Pour in the yeast mixture. Put on either the paddle attachment or a dough hook. Turn the mixer on and mix the wet ingredients.
  • Pour in the dry ingredients. Turn the mixer on low speed until the flour is mostly mixed into the wet ingredients. If the speed is too high, flour can go flying so for best results, increase the speed gradually!
  • You only get one chance for a good rise when working with yeast recipes and gluten free. You need to do the next step quickly before rising the dough.
  • In a small bowl, melt 2 tablespoons of butter. In another small bowl, combine the brown sugar and cinnamon.
  • Tear small pieces of dough off the main dough and roll it into balls. Roll each ball in the melted butter, and then the brown sugar. Place each ball into a greased bundt pan (or another pan, see note).
  • Fill the pan, then cover it loosely with plastic wrap. Place the pan in a warm place to rise for 45 minutes. I preheat my oven to 200º F then turn the oven off so it can rise there.
  • Preheat the oven to 350º F.
  • Place the monkey bread into the oven and bake for 30-40 minutes, depending on the size and depth of the pan. The top will become slightly golden and firm to the touch when it is done baking.
  • Remove the bread from the oven to a cooling rack.

Icing

  • Add the icing ingredients to a bowl and whisk to blend. Pour the icing over the bread.

Notes

  1. I used Authentic Foods Steve’s Gluten Free Bread Blend flour. It is by far the best for gluten free bread. You can also use Cup4Cup or Better Batter. Other blends like King Arthur Measure for Measure, and Bob’s Red Mill 1 to 1 do not work well with yeast. If you use any blend besides Steve’s blend, you will need a lot less liquid. I recommend starting with 1 cup of water and add more if needed. 
  2. Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids. Read Why Gluten-Free Flour Blends Vary to learn more about this.
  3. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum, guar gum, or psyllium husk, please add 3/4 teaspoon.
  4. Yeast – double check the brand you use is gluten free. Red Star “Platinum” is NOT gluten free!
  5. This monkey bread will keep fresh for up to 3 days in an airtight container in the refrigerator. If you don’t plan to eat it quickly, I recommend freezing the bread in a freezer bag. Gluten-free tends to spoil quickly, especially in the summer months.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 281kcalCarbohydrates: 48gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 136mgPotassium: 55mgFiber: 4gSugar: 21gVitamin A: 258IUVitamin C: 1mgCalcium: 43mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.58 from 7 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. 2 stars
    Ok…this was a very wet dough so of course…I had to add tiny bits of flour to help me even roll it into balls and dip in the butter and brown sugar. This took me awhile to do. Then when it cooked, it conjoined and like just became one. Like a cake…couldn’t even tell that I had rolled balls. It was very heavy too. I did not use that much flour I would have not thought. So disappointed.

    1. That definitely sounds frustrating. It would help to know which flour blend you used. If you had to add extra flour, it tells me you didn’t use one of the blends I tested. Every gluten free flour blend has a different starch-to-grain ratio, which greatly affects the moisture in the recipe. I am guessing you used a starchy blend given how wet you described the dough. I would also wonder if you used a flour blend that works with yeast, many of the 1:1 blends don’t. I am happy to help troubleshoot more if you let me know which blend you used.

  2. 5 stars
    Hello! I made this bread today and it turned out amazing! I had to sub a couple of ingredients, I had instant yeast instead of active dry, and I used bobs red mill 1 to 1 because that’s what I had. Anyway it turned out beautifully! I don’t have a Bundt or angel food cake pan, so I used a bunch of small bread tins to make tiny loaves. Anyway, it rose beautifully, but did not get to double the size. Tasted delicious and baked well though. Thanks for your awesome recipes as usual!!

    1. I am so glad you loved it. I am so glad it worked as small loaves. Thank you so much for the idea. This will be a big help for other readers who may not have a bundt pan.