A good friend of mine, and fellow foodie, has been blogging away with delicious and healthy recipes that please all appetites, and food restrictions! Most of her recipes are vegan and dairy-free; however, occasionally a gluten-free recipe pops up, and of course I have to try it. We decided to start experimenting together and create delicious gluten-and dairy-free confections that will please our friends and our stomachs. The first installment of the Memo2Much/GoSamGo take on GF/DF cooking was a major success: monkey bread! While this recipe isn’t entirely healthy by sugar standards (but we did use coconut oil!), it is delicious, and on a rainy Sunday afternoon, that was all that mattered. Enjoy, and be sure to head over to Memo2Munch for more delicious vegan and dairy-free recipes!

Gluten Free and Dairy Free Monkey Bread – featuring Memo2Munch

Dough: Memo2Munch biscuit recipe with 1:1 GF baking flour (we used Bob’s Red Mill Gluten Free 1-to-1 baking flour)

Brown sugar topping: 

  • 1/2 cup coconut oil melted
  • 1/2 cup brown sugar

Mix and spoon one tablespoon of flour/sugar mixture into greased muffin tins

Cinnamon sugar to coat dough: 

  • 1/2 cup white sugar
  • 2 1/2 tsp cinnamon

Mix together in gallon Ziploc bag

Roll biscuit dough into small balls, about the size of a Ping-Pong ball, and put in the bag with sugar and cinnamon mixture; mix together well.

Place 4-5 coated dough balls into each muffin tin, on top of the oil/sugar base.

Bake at 350 degrees F for 10 minutes.


We were craving sugar for this recipe; however, if you’re looking to limit your sugar intake, here are some ideas we had:

  • Swap the brown sugar for honey, and do 1/4 cup melted coconut oil and 1/4 cup of honey for the base in the muffin tins.
  • You could also replace the 4 Tbsp of dairy-free butter with pumpkin puree in the biscuit recipe, for a pumpkin monkey bread!

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