This formula for gluten free monkey bread is anything but difficult to make, particularly for the little hands of little kitchen partners, and makes the house smell like warm, cinnamon goodness!

We should begin things off with an admission. This isn’t generally an appropriate formula for gluten free monkey bread. That formula is on page 143 of GFOAS Bakes Bread.

This simple formula is extremely just pizza batter, jury-fixed into monkey bread. Yet, this kind of excessively simple gluten free monkey bread is important to me.

At the point when my gluten free child (the motivation for this site and everything that goes with it however don’t tell my different children since out of the blue they wish they had celiac infection) was in later earliest stages, he was horribly wiped out. It was dreadful.

I make an effort not to consider it to an extreme (which is presumably why I never truly talk about it on the blog), and even after 10 years it’s difficult for me to try and take a gander at any photographs taken of him during that time, yet what will be will be. He was a wreck: no fat on his body, extended midsection, indented in eyes, your essential parental bad dream.

Also try our recipe : NO-BAKE ENERGY BITES #desserts #cakes #coookies #nobake #meals
INGREDIENTS

• 1 recipe Thick-Crust Gluten Free Pizza Dough from GFOAS Bakes Bread (reprinted here on the blog), prepared through the first rise*
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons (84 g) unsalted butter, melted

Glaze

• 3/4 cup (86 g) confectioners’ sugar
• 1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary

DIRECTIONS

1. Preheat your oven to 350°F. Line a standard 9-inch x 5-inch (or smaller) loaf pan with unbleached parchment paper, making sure that some of the paper extends over the edges of the pan. Set the pan aside.
2. On a lightly floured surface, knead the risen and chilled pizza dough lightly until smoother as directed in  These General Shaping Tips. Sprinkle the dough lightly with more flour, and pat or roll it out into a rectangle about 1-inch thick. Using a 3/4-inch round cookie cutter (or the open underside of a pastry tip of similar size), cut out rounds of dough, flouring the cutter as necessary to prevent sticking. Do not pack the dough or roll the pieces into a ball. Place the granulated sugar, cinnamon and salt in a deep, small bowl, and mix to combine well. Place each of the pieces of dough in the melted butter, remove with the tines of a fork to allow excess butter to drip off and place in the bowl of cinnamon sugar. With a fork or spoon, toss to coat and remove to the prepared loaf pan. Create a single, even layer of prepared balls of dough on the bottom of the loaf pan, and build up until you reach the top of the loaf pan. You may have some pizza dough left over, depending upon the size of your loaf pan. Press down gently on the dough in the pan and cover loosely with a piece of oiled plastic wrap. Allow the dough to rise slightly, just until it begins to swell (about 20 minutes).
3. Remove the plastic wrap, and place the loaf pan on a baking sheet in case any of the cinnamon-sugar mixture leaks out of the loaf pan. Place in the center of the preheated oven and bake until lightly golden brown and the loaf springs back when pressed gently on top (about 25 minutes). Remove from the oven and allow to cool for at least 30 minutes in the pan.
4. When the bread is nearly cool, make the glaze. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Lift the bread out of the loaf pan, peel back the parchment and drizzle the glaze generously over the top of the bread. Allow to set at room temperature.