Monkey Bread

Adapted from the Gluten Free Pantry's newsletter, The Gut Reaction Winter 2003, Volume 8, Issue 1.

1 bag GFP French Bread Mix (#30)
1/2 tsp. salt
2 Tbs. sugar
1 yeast packet (enclosed) or 2 1/4 tsp. yeast
1 3/4 cup warm water
1 tsp. cider vinegar
1/3 cup vegetable oil
2 eggs plus one egg white
1 bag GFP Crisp and Crumble Topping (#125)
5 Tbs. softened butter or margarine

Prehead oven to 375 degrees. Spray a bundt pan with vegetable oil. In a large mixing bowl, combine bread mis, salt, sugar, and yeast. Combine water, vinegar, oil, and eggs in a a second bowl. Add to the flour mixture and beat 2 minutes with an electric mixture. Then use a fork to combine topping mix with margarine.

Using a medium sized ice cream scoop coated with oil (or your hands), drop balls of dough into the bundt pan. When bottom of pan is completely covered with dough, sprinkle some topping over dough. Continue to layer balls of dough and topping until all the dough is used. Make sure to sprinkle a little extra topping as the final layer.

Cover with plastic wrap. Let sit in a warm place 30 to 40 minutes or until dough rises close to top of pan. Bake 40 minutes.

Remove from oven and cool on a wire rack. Remove from pan. To serve, pull apart the balls of dough with your fingers.

For more gluten free recipes from The Gut Reaction, contact The Gluten Free Pantry.