The Ultimate Sticky Monkey Bread

[MBombardier]

http://www.thebakingbeauties.com/2011/1 ... bread.html

The GF flour mix here is 2/3rds flour to 1/3rd starch. I have found that anywhere between 66% and 70% works.

Dough:

2 1/2 cups all-purpose gluten-free flour (see note)
1/2 cup tapioca starch
1 Tbsp rapid rise yeast
3 Tbsp white sugar
1/2 tsp salt
3 tsp xanthan gum
1/4 cup instant vanilla pudding mix (dry)
1 tsp baking powder
4 Tbsp margarine
1/2 cup water
3/4 cup milk
1 egg, room temperature
1 tsp cider vinegar
2 Tbsp oil (I used Canola)
1 tsp vanilla
1/2 cup re-hydrated raisins (optional, I didn’t add them, but if you like raisins in you cinnamon buns, you can add them to your Monkey Bread too)

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

The Ooey-Gooey Goodness:

1/2 cup chopped pecans (optional)
1/2 cup granulated sugar
1-2 tsp ground cinnamon (more or less depending on how cinnamon-y you like it)
1/2 cup butter
1 cup brown sugar
2 Tbsp maple syrup
2 Tbsp heavy cream
pinch salt
1/2 tsp vanilla

Directions:

Place chopped pecans into the bottom of Bundt or tube pan. Set aside. Do not use a pan with a removable bottom, as the syrup would run through and make a huge mess.
In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to. Add the raisins if using.
Allow to mix on medium speed for 3 minutes.
In a mixing bowl, stir together the 1/2 cup granulated sugar and ground cinnamon. Form the dough into 3/4″ balls and roll them to coat them fully in the cinnamon/sugar mixture. I used my smallest cookie scoop and just dropped the dough into the cinnamon/sugar mixture.
Place sugar coated dough into the Bundt pan, on top of the pecans. Be sure to not tightly pack the dough into the pan, allow gaps between the dough. Repeat until all of the dough has been formed, rolled in the cinnamon/sugar mixture & placed in the pan. If you have any cinnamon/sugar mixture left, sprinkle it over the top of the dough in the pan.
In a small saucepan over low heat, melt the butter. Stir in the brown sugar, maple syrup, salt & vanilla. Stir until the sugar is dissolved. Stir in the heavy cream. Pour mixture over the top of the dough.
If you want to freeze the dough, now would be the time to wrap the pan in two layers of plastic wrap and place in freezer.
To bake immediately, allow the dough to rise for 20-30 minutes in a warm, draft-free place. Bake in preheated 350 degree oven for 30-35 minutes. When you remove the Monkey Bread from the oven, allow to sit in the baking pan for 5 minutes before turning it out onto a serving dish or plate. To do this, place the plate upside down on top of the baking pan, and (while wearing oven mitts, just in case), quickly turn the plate and baking pan upside down. Your Monkey Bread should release from the pan without a problem. If there are still pecans and syrup in the baking pan, use a spoon and spoon the mixture over the top of the Monkey Bread. If you can wait, it is best to wait 10-15 minutes before serving. This not only allows the syrup to cool off a bit, but also allows the texture of the bread to improve (when gluten-free bread cools, it is less ‘gummy’).

[Lesley]

Marliss, they sound to DIE for!
What is your base flout? Most recipes I have seen use a mix of 2 + starch. Or, like the mix in the note, rice flour with a couple of starches. I can't do rice. And that's where I get lost.
I don't like bean flours, and they don't like me. So the garbanzo fava flour is out for me.

[tex]

Lesley,

I thought that Dee supplied you with a couple of flour blends to work with. Can't one of them be used for this?

Tex

[MBombardier]

Lesley, I do my own flour mixes. Since I can't do rice or corn (except in very small amounts now and then) I use sorghum, millet, etc. If you go to Whole Foods, in their cooking section there will be a huge selection of flours and starches from Bob's Red Mill. At least--there is in ours. Bob's is just across the river in Oregon, but I wouldn't think that would make any difference in the selection in other Whole Foods nationwide.

Anyway--buy some different ones that are gluten-free, and try them out, see how the various combinations taste in your baked goods. Oh--and remember that potato starch is what you want, not potato flour, unless you are going to use it as part of your flour percentage.

[Lesley]

Tex - Dee did, but they have garbanzo and fava bean. I tried chestnut, but it doesn't work.

Marliss - I think I have every rice and corn free flour WFs has, and some that the don't. I have been trying all sorts of mixes, but haven't found one that works yet.
I need to go on trying.
Doesn't sorghum need another flour addition? I have tried with others, such as wheat and millet, but nothing has come out properly yet.

Thanks guys!

[MBombardier]

I think all you really need to do is make sure you have the 70/30 combo in grams. The following I think I got from the Gluten-Free Girl and the Chef website:

Whole-Grain All-Purpose Gluten-Free Flour Mix

Choose 700 grams of any combination of the following flours:
Almond, Amaranth, Brown Rice, Buckwheat, Corn, Millet, Oat, Quinoa, Sorghum, Sweet Brown Rice, Teff

And then throw in 300 grams of any combination of the following:
Arrowroot, Cornstarch, Potato Starch, Tapioca Flour, White Rice Flour

Happy Baking!

Oh--and measuring by grams like this means you don't have to do the spoon into the measuring cup, tap on the edge a few times to get rid of air, then level off the top process. Sooo much faster and more accurate!

[Lesley]

And hopefully I will make less mess.

Thanks Marliss!