This sticky bread--also known as monkey bread, African coffee cake, or bubbleloaf--makes for a delicious breakfast.
1 cup low-fat buttermilk
5 tablespoons granulated sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
4.6 ounces brown rice flour (about 1 cup)
4.2 ounces tapioca flour (about 1 cup)
3.9 ounces white rice flour (about 3/4 cup)
2 teaspoons baking powder
1 1/4 teaspoons xanthan gum
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1/4 cup chopped pecans
2/3 cup packed brown sugar
8 tablespoons butter, melted
How to Make It
Combine buttermilk and 1 tablespoon granulated sugar in a small saucepan, stirring with a whisk. Cook over medium heat until thermometer registers 110°. Remove from heat. Dissolve yeast in buttermilk mixture; let stand 5 minutes.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, xanthan gum, 1/4 teaspoon cinnamon, baking soda, and salt in a large bowl; beat with a mixer at medium speed until blended. Add buttermilk mixture, oil, vanilla, and eggs, beating until a soft, sticky dough forms.
Sprinkle pecans in bottom of a 10-inch Bundt pan coated with cooking spray. Combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a small bowl.
Scoop dough using a 1 1/2-inch ice-cream scoop coated with cooking spray; roll dough ball in cinnamon-sugar mixture, and place in Bundt pan. Repeat procedure with remaining dough and cinnamon-sugar mixture. Cover pan loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 1/2 hours.
Preheat oven to 350°.
Combine brown sugar and melted butter, stirring until smooth. Pour evenly over dough balls in pan. Bake at 350° for 35 minutes or until top of bread is golden brown. Place a serving plate on top of pan; invert bread onto plate. Cool 15 minutes before serving.
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