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Gluten-Free Monkey Bread


You know how one taste, or sound, or smell can take you right back to your childhood? Monkey bread is that way for me. It was one of those rare breakfasts that mom would make for a special treat.

So soft, so fluffy, and so dripping with gooey cinnamon/butter/sugar.


But of course, it wasn’t gluten-free.

Image shows a close up of monkey bread with the text "Gluten-Free Monkey Bread"

It use to make me sad to think that we had to give up our favorite comfort foods when we went gluten-free.

How silly! You don’t have to give anything up! You just have to learn to make it with different ingredients.

This particular recipe uses primarily whipped egg whites to make up the fluffy batter. Pretty ingenious when you think about it! The protein in egg whites give structure, and help – almost make – the batter rise.

Photo shows a close up of gluten-free monkey bread

The method here is a little different than traditional monkey bread – or at least, different from the way we use to make it. Since you’re dealing with a batter-like dough that can’t really be handled, you’ll be shrinking the butter, cinnamon, and sugar over the dough, rather than dipping the dough in it. And honestly, that just makes it so much less messy to make!

So yeah, this gluten-free recipe is a total win!

Image shows gooey monkey bread on a wire rack

Gluten-Free Monkey Bread Recipe


Gluten-Free Monkey Bread

Do you love monkey bread? This delicious gluten-free recipe is the perfect sweet treat.

  • Author: Elise
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American


  • 3 egg whites
  • 1 tablespoon oil (I use light olive oil)
  • ¼ cup milk
  • ½ cup rice flour (I use white rice)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 teaspoons guar gum
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • Filling Ingredients:
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons butter


  1. Preheat oven to 350º
  2. Grease a medium-sized loaf pan.
  3. Beat the egg whites until frothy (not stiff, just frothy).
  4. Add the remaining dough ingredients and stir until quite thick. (This may take a minute). Set aside.
  5. Combine the filling ingredients with a fork until crumbly.
  6. Drop rounded tablespoons of the dough in the loaf pan. Sprinkle the filling on top and keep layering until the dough and filling are gone.
  7. Bake for 30-35 minutes until bread is lightly browned and a toothpick comes out clean.
  8. Let cool, then invert onto a serving plate.
  9. Enjoy!

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    1. Coconut oil would work, although you may have to improvise with sprinkling it on the dough as the mixture with coconut oil and sugar may be softer (not crumbly) than butter would be.

  1. Hey. Thank you so much for posting this recipe. I just tried making it but the portion of dough was really really small. I’m not sure if it was something I did wrong, but I could only make 12 small balls with the dough.

    1. Hi Zoe, if you look at the ingredient list, you’ll see that there’s a distinction between dough and filling ingredients. I bolded it just now so hopefully it’s more visible. 🙂

  2. Do you think it could be made without the eggs? Or with some type of egg substitute? Would egg replacer work? We can’t have eggs at our house.

    1. I honestly don’t know, since I haven’t tried it. I think it may work with an egg replacer that coagulates – i.e. the kind you can make scrambled eggs with, but I wouldn’t try it with flax or chia seeds.

    2. Hey there! It may not work in this recipe, but I’ve had luck with making a flax egg and adding the same amount of tapioca starch as flax and mixing well. The tapioca starch thickens and solidifies things much like a regular egg. Again, don’t know if it will work in this recipe, but I’ve had luck in small batch items ( think cupcakes, not a whole cake)

  3. Hi Elise- I have tried many monkey bread recipes and none seem to work. I am looking for wars to trying your this Christmas morning, it look incredible!!! I was wondering if you ever try this with cup4cup Gluten free all purpose flour? I only ask because sometimes rice flour tastes grainy and gritty. Perhaps you have a brand that you prefer?

  4. Just made it. Wish I’d realised the picture was a triple batch but this is the easiest and fluffiest gf dough I’ve ever made in a half hour. Delish

  5. Very disappointed that the batter was like cake batter:(
    I do not like wasting my GF flour because it is so expensive. Did anyone else have this problem?

      1. Hi Jackie and Carmen,
        I found that adding more flour and mixing the batter longer helped with the consistency. (I used additional white rice flour, and potato starch and tapioca flour as thickening agents.) Hope this helps!

  6. I would really like to see photos of how foamy the egg whites needed to be, and how thick to expect the batter to be.

    My youngest GrandBaby and I made this and it did not turn out at all.

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