Easy Gluten Free Vegan Monkey Bread




About: I'm mother of two wonderful boys with several food allergies. My recipes will be free from: wheat, eggs, soy, peanuts, tree nuts/coconut, sunflower, and sesame. I've learned so much in the past year and wo...

This is a simple but delicious way to enjoy allergy free "monkey bread" or pull apart donuts. What's even better is it's already gluten free, Vegan and eggless!  Free of the 8 common food allergies, no tree nuts or coconut, and dairy free.  

No mixer is needed and it's supposed to look messy.  It tastes better.  (Not really, but at least its easier to prepare.)  It's so easy and fun!.  If you have kids, make it with them, they'll love the process.  You'll spend quality time and you can start a yummy tradition.

Are you drooling yet?  Alright, let's start already!

Like what you see?  Please vote for this. :)

Look for more: http://petiteallergytreats.blogspot.com

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Step 1: Ingredients

Ingredients              preheat oven to 375 degrees approximate baking time 18-20mins

-2 1/2 cup gluten free all purpose flour (whole grain is best)
-3/4 cup warm milk of choice or water
-2 1/2 tsp instant yeast
-1/3 cup sugar
-2 T melted palm shortening
-4 oz apple sauce
-1/4 tsp salt
-1 1/2 tsp xanthan gum (not necessary if your mix already contains a gum)

-1 1/2 cup sugar
-2 1/2 tsp cinnamon
-8 T melted palm shortening

1. Heat milk in microwave to 100 degrees.  Add yeast and sugar and mix well.  Allow to sit for 5 mins.

2. Combine the GF flour, salt, and xanthan gum in a large mixing bowl.  Add applesauce and 2 T melted shortening.

3. Pour yeast mixture in and mix by hand.  The dough should be more like a thick batter consistency.  You shouldn't be able to make a dense solid ball in your hand.  It should and will be soft.   If dropped, it should flatten.  Add more milk if batter is too thick.

4. For the topping: In a separate bowl melt shortening.

5. For the topping: In another separate bowl, combine sugar and cinnamon.

6. Grease an 8 or 9 inch round pan with extra shortening.  Lightly sprinkle pan with 1 T of cinnamon sugar mix for the topping.

Step 2: Assembly

7. Scoop a spoonful of dough into the melted shortening.  Make sure to coat the entire ball.

8. Transfer dough from the shortening into the cinnamon sugar topping.

9. Once coated in sugar, place in the pan.

10. Repeat steps 7-9 until dough is gone.  Try and make a single layer of dough balls or else it will  affect your baking time.

Step 3: Cool, Flip and Enjoy!

11. Place on a lined cookie sheet and put in the oven for 18-20mins.

12.  Allow to cool for 5 mins.  Bread will be HOT, so be careful.

13.  After 5 mins of cooling, flip onto a serving platter and enjoy!

14. It's best fresh but tasted great 2 days after I made it.  Freeze any left overs for instant treat when you need it :)

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    20 Discussions


    6 years ago on Introduction

    It does look very appetizing!
    I'd like to point out that apart from gluten-intolerant people, there is no evidence at all that there's any health benefit to eat gluten-free. I.e. if you don't have celiac disease, or gluten intolerance, there's no good reason to avoid gluten. It's just a type of protein, some vegetarian Buddhist monks have been eating it as their main source of protein for centuries.

    1 reply

    Thanks for you comment! My youngest son is allergic to wheat, so as a family we have to live gluten free. Having said that, being gluten free doesn't make you healthier. It simply helps guide us to what foods we should focus more on eating like fresh vegetables and fruits. And maybe some monkey bread once in a while ;-)


    6 years ago on Introduction

    Well, my mouth is still slightly singed after being a bit on the impatient side, but this recipe is just to good to wait for :D Really easy to make and just so nice!! For people making it in the UK if you can't find Palm Shortening, I used Trex which worked very well indeed. Petitieallergytreats thanks you so much for sharing this!


    6 years ago on Introduction

    This looks great, especially as my partner is gluten intolerant and suffers from a lack of treats! A couple of questions though if that's ok. I was wondering if the Xantham gum is really necessary? Most premixed GF flour (Certainly over here in the UK anyway) already contain some and also, when you call for either 2 or 8 T of shortening, (And I realise this might sound like a daft question LOL!!) what do you mean by 2 T? Is that 2 Table spoons?

    2 replies

    Hello Esque! Greeting from the United States. I'm so glad you like my post. Hopefully you and your partner will enjoy this :)
    I'm in the process if building a blog about food allergies and I post all my recipes and ideas. Check it out if you'd like. I just signed up at Instructables so I don't have all my recipes listed. I also just mad a page on Facebook.


    I'll try and answer you questions the best I can.

    You are correct about tablespoons. In America, we have the following abbreviations:

    tsp- teaspoon
    T- tablespoon
    C- cup

    I'm curious, what unit of measurement do you use? I'm only familiar with grams.

    As far as the Xanthan Gum, yes I believe it is necessary for this recipe. BUT if your ready made mix has it in, you do NOT need to add more.

    Thank you so much for bringing this to my attention. I'll modify my post right away. ;)

    Please feel free to email an additional questions. Petiteallergytreats@gmail.com


    Thanks for clarifying that Laura and I'll definitely stop by the blog. We do use measurements like teaspoons (tsp) and tablespoons (tbsp) but, it seems to me at least, less so cups. Generally it tends to be either grams if metric or ounces if old school imperial. Going to get some apple sauce and give this a go, I'll let you know how it goes :-D

    Hi Lightning Stalker,
    My boys are both allergic to peanuts. The youngest one is also allergic to: wheat, eggs, soy, ALL tree nuts including coconut, tuna, sunflower, sesame and poppy seeds. We carry a lot Benadryl and epi-pens.
    Applesauce is my substitution for eggs. I needed something to emulsify the fat. A flax seed "egg" could work as well. I suspect my son is allergic to flax as well, so I don't use it anymore.


    6 years ago on Introduction

    Looks great! I'm not familiar with "palm shortening". Do you know of an alternative? The only solid shortening I know of is Crisco... would that work?

    1 reply

    Hi Labeegee!

    Crisco should work just fine. Palm shortening is a bit harder to find but I know of two brands: Spectrum and Earth's Balance.
    I use Spectrum because it in non-hydrogenated and free of soy.

    I found that our local Whole Foods carries both brands. If you don't have a WF close, try a health store or a gluten free store. Good luck hunting. :)


    6 years ago on Introduction

    What temperature are these baked at?

    Esque, In this context, a capital "T" would be a tablespoon. Close enough to 15 ml to make no difference.

    1 reply

    6 years ago on Introduction

    What temperature are these baked at?

    Esque, In this context, a capital "T" would be a tablespoon. Close enough to 15 ml to make no difference.