Our Sunday School class has breakfast every week. Since David started eating gluten free, he hasn't really been able to eat (almost) anything on Sundays in class. So, when it was our turn to bring something, I made sure to bring something he could have. I asked if he wanted cinnamon rolls or monkey bread. I don't think he ever answered, so I just picked monkey bread.
Gluten Free Monkey Bread from Lynn's Kitchen
2 tablespoons active dry yeast
2 cups warm water (about 110 degrees)
1/3 cup oil
1/4 cup sugar
1 teaspoon salt
2 tablespoons xanthan gum
1 1/4 cups white rice flour
1 cup brown rice flour
3/4 cup potato starch
1/3 cup tapioca starch
1/2 cup sugar
1 1/2 tablespoons cinnamon
1 cup powdered sugar
2-3 tablespoons milk
In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes. Add remaining ingredients, adding the xanthan gum last. . Mix using the dough hook of an electric mixer.
for about 5 minutes, scraping down the sides of the bowl a few times. Continue to mix for about 5 minutes.
Prepare a bundt pan with cooking spray. Mix the topping ingredients together. Using a cookie scoop, scoop rounded balls of dough into the topping and coat. Put the coated balls into the prepared pan. Cover dough loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.
Preheat oven to 425 degrees. Place pan into oven and bake for 18-20 minutes or until done. Combine glaze ingredients until smooth and drizzle half of the glaze over hot monkey bread. Let cool for 30 minutes or so and drizzle remaining glaze on top. Serve and enjoy!