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

Gluten Free Monkey Bread

Sandi Gaertner
Fluffy, delicious homemade Gluten Free Monkey Bread.
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Rise Time 45 mins
Total Time 1 hr 30 mins
Course Gluten Free Frozen Dessert Recipes
Cuisine American
Servings 10 servings
Calories 281 kcal


  • 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 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


  • ½ cup powdered sugar
  • 1-2 tablespoons water


  • 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.
  • 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 pan and mix up the icing. The icing is optional.


  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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Yeast - double check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
  4. This monkey bread will keep fresh for up to 4 days in an air-tight container in the refrigerator.


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
Keyword gluten free monkey bread, gluten free monkey bread recipe
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