I love monkey bread. If you're gonna have a roll with cinnamon and sugar, you might as well do it right and have monkey bread!
After browsing the web and doing a little experimenting, this is the recipe I came up with. They come out very soft and bouncy, with wonderful syrupy cinnamon sugar.
They keep well over night, maintaining their bouncy softness.
And, they're GLUTEN FREE!
*6 egg whites
*2 TBS oil
*1/2 cup milk
*3/4 cup brown rice flour
*1/4 cup white rice flour
*1/4 cup sorghum flour
*4 tsp baking powder
*1 tsp baking soda
*1/2 tsp salt
*1 tsp xanthum or guar gum (I use guar)
*1 tsp vanilla
Fills a 1 quart loaf pan. Double or triple the recipe to make the popular monkey bread tower.
If you don't have sorghum flower, substitute with more brown rice flour.
Preheat oven to 350 º.
Mix the dry ingredients together.
Beat the egg whites with an electric beater until they are stiff.
Add the dry and wet ingredients to the egg whites and stir until combined.
The *dough* will be very thin, like a batter. Allow it to rest for at least 5 minutes. During this time the batter will become bubbly and less batter-like.
In the meantime, prepare the filling.
*1/2 cup butter
*1 1/4 cup brown sugar
*1 teaspoon cinnamon
Place butter in a saucepan and melt. Add sugar and cinnamon and mix well. You should have a pourable syrup.
If your dough has rested for at least 5 minutes, you are ready to make the rolls. Grease a 1 quart loaf pan, and drop spoonfuls of the dough across the bottom. They might spread out a bit, but that's fine. They'll rise in the oven.
Pour some of the syrup over them.
Drop some more spoonfuls of dough over that, and pour more syrup over that. Continue making these layers, alternating between spoonfuls of dough and syrup, until you are out of dough. Pour remaining syrup over the top, and bake for about 30 to 35 minutes.
When they are a nice golden brown on top, they are ready! Allow to cool a few minutes before indulging.
Enjoy your delicious gluten free monkey bread!