Name: Gluten Free Monkey Bread
Ingredients: for dough; 1 cup each almond, brown rice, tapioca flour; 2 1/4 teaspoons xanthan gum (omit if your blend already contains it); 1 tablespoon (9 g) instant yeast (or 1 1/2 tablespoons active dry yeast); 1 1/2 teaspoons (6 g) sugar; 1 1/2 teaspoons (9 g) kosher salt; 1 1/8 cups (9 ounces) warm water (about 95°F)*; 1/4 cup +2 tablespoons melted butter; For rolling; 1 cup (200 g) granulated sugar; 1 tablespoon ground cinnamon; 1/4 teaspoon kosher salt; 6 tablespoons (84 g) unsalted butter, melted; for glaze; 1/2 cup fluffy stevia/swerve blend; 2 tbsp almond milk; Instructions:; In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the metal blade, place the flour, xanthan gum, yeast, and sugar, and whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well. Add the water and olive oil, and mix on medium speed in your stand mixer or pulse in your food processor until the dough begins to come together. Turn the mixer to high speed or your food processor on and process until the dough is no longer a ball but has begun to appear whipped.; scoop with small cookie scoop. dip in melted butter, then in cinnamon sugar. pile in loaf pan lined with parchment. . place in cold oven. turn on to 350° and bake until cooked through, 30 min or more?; drizzle with glaze and serve warm.

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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 725kcal 36%
Fat 34g 52%
Saturated Fat 15g 75%
Carbohydrates 75g 25%
Fiber 4g 16%
Sugar 45g 90%
Protein 10g 20%
Cholesterol 60mg 20%
Sodium 750mg 31%

Percent Daily Values are based on a 2,000 calorie diet.

1 cup each almond, brown rice, tapioca flour

2 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1 tablespoon (9 g) instant yeast (or 1 1/2 tablespoons active dry yeast)

1 1/2 teaspoons (6 g) sugar

1 1/2 teaspoons (9 g) kosher salt

1 1/8 cups (9 ounces) warm water (about 95°F)*

1/4 cup +2 tablespoons melted butter

1 cup (200 g) granulated sugar

1 tablespoon ground cinnamon

1/4 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, melted

1/2 cup fluffy stevia/swerve blend

In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the metal blade, place the flour, xanthan gum, yeast, and sugar, and whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well. Add the water and olive oil, and mix on medium speed in your stand mixer or pulse in your food processor until the dough begins to come together. Turn the mixer to high speed or your food processor on and process until the dough is no longer a ball but has begun to appear whipped.

scoop with small cookie scoop. dip in melted butter, then in cinnamon sugar. pile in loaf pan lined with parchment. . place in cold oven. turn on to 350° and bake until cooked through, 30 min or more?

drizzle with glaze and serve warm.

Calories 725kcal 36%

Saturated Fat 15g 75%

Carbohydrates 75g 25%

Cholesterol 60mg 20%

Nutrition Facts

Gluten Free Monkey Bread

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