Gluten-Free S’mores Monkey Bread

Gluten-Free S’mores Monkey Bread

While spending a few minutes on Pinterest  the other day, I stumbled upon a delicious looking recipe for S’mores Monkey Bread from recipesnobs.com. The pictures looked so delicious that I thought I would see if it would work as a gluten-free dessert.

Not all recipes work well for a gluten-free swap, but I was thrilled with this one. I also used a gluten-free flour that I have found works well with a cup for cup exchange, so keep that in mind if you are not familiar with how your gluten-free flour will work in your recipe. Most do not work well.

This recipe also calls for graham crackers, so I made my own. I have a few recipes that I have tried for gluten-free graham crackers, and this is one I like.

Ok, get ready for a mind blowing treat that will knock your socks off! First off, let’s start by making some gluten free graham crackers.

Gluten Free Graham Crackers:

Ingredients:

• 1 1/2 C. Gluten free flour (The mix I keep on hand is: 3 c. Rice flour, 1 c. Potato starch, 1/2 c. Tapioca starch)
• 1/2 C. Brown sugar
• 1 1/2 t. Baking powder
• 1/2 t. zanthan gum
• 1/2 t. salt
• 1/2 t. cinnamon
• 1/2 t. vanilla
• 4 T melted margarine
• 3 T agave
• 2 T milk

• Preheat 400`
• Combine dry ingredients
• Stir in wet ingredients
• Spread 1/8″ thick in jelly roll pan, prick with fork all over
• Bake for 9-10 min, 9 softer 10 harder.
• Let sit 1-2 min then cut with pizza cutter into squares.
• Keep in ziplock for storing.

• 1/2 cup warm water
• 1/4 cup packed brown sugar
• 1 packet fast rise yeast
• 1 cup gluten-free graham cracker crumbs
• 3 cups plus 2 Tbsp. gluten-free all-purpose flour, divided
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup butter
• 1/3 cup milk
• 2 eggs
• 1 tsp. salt

Marshmallow Caramel:

• 6 Tbsp. butter
• 1/4 cup sugar
• 3/4 cup heavy cream
• 2 Tbsp. light corn syrup
• 1 tsp. vanilla
• 2 cups miniature marshmallows

Assembly:

• 1 additional cup gluten-free graham cracker crumbs
• 1/4 cup butter, melted
• 1 cup miniature marshmallows
• 1/2 cup milk chocolate chips
• 2 (1.55 oz.) Hershey’s milk chocolate candy bars

• In a small bowl, combine warm water and brown sugar. Stir together until sugar is mostly dissolved. Add yeast and stir until dissolved. Let sit for 10 minutes until surface of mixture becomes foamy.

 

• Meanwhile, in a food processor, add 6 or 7  gluten-free graham crackers (add more if you need to in order to measure 1 cup)
• Pulse until graham crackers are very fine.

• In a medium bowl, add 1 cup gluten-free graham cracker crumbs, 3 cups gluten-free all-purpose flour (find one that exchanges cup for cup), baking powder, and baking soda. Mix together well. Set aside.
•  Add butter and milk in a small microwave safe bowl and microwave for 1 minute, or until butter is melted. Let cool slightly.
• Add  eggs and salt and mix well.
• Add yeast mixture and flour mixture. Beat until just combined.

• On a lightly floured surface, knead 2 Tbsp. of  gluten-free all-purpose flour into dough. Knead until dough comes together and is equally consistent throughout. About 5 minutes (by hand). Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until dough has doubled in size.

• While bread is rising, make caramel by combining butter, sugar, heavy cream, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring. Boil caramel until sugar has dissolved, about 1 to 2 minutes.
• Turn heat down to low. Wait until caramel stops boiling. Add marshmallows. Cook on low heat, continuously stirring, until marshmallows are melted and mixture is smooth. Take off heat and let cool slightly before assembly.

 

Ok, now we’re ready to put it all together.

• Take another 6 or 7 gluten-free graham crackers and pulse them in the food processor until they are fine crumbs. Place in a small bowl and set aside.

• After dough has risen (gluten-free dough usually does’t rise as much as regular dough) pour 2/3 cup marshmallow caramel into a greased 10-inch fluted pan. Sprinkle 1/2 cup marshmallows and 1/4 cup chocolate chips over caramel. Set aside.

• Punch down dough and shape into 40 balls (about 1-inch diameter). Place melted butter in a small bowl and retrieve graham cracker crumbs. Roll balls in butter, then roll in crumbs. Place 20 balls in the pan over caramel/marshmallow and chocolate chips.

• Drizzle 1/4 cup marshmallow caramel over dough balls, and top with other half of marshmallows and chocolate chips.

• Pour 1/2 cup caramel over marshmallows and chocolate chips.

• Roll remaining balls in butter and crumbs and place over caramel in tubed pan. Sprinkle some of the left over crumbs to fill in any holes between the dough balls to cover exposed marshmallow or chocolate areas. Cover and set in a warm place to let rise for another 30 minutes.

• Place fluted pan on a baking sheet and bake at 350 degrees F for 30 minutes. Cool bread in the pan until edges are touchable, about 3 minutes. Invert pan onto a serving plate. Do not remove pan until bread is just warm!! About another 5-10 minutes. (you don’t want to take pan off while bread is still hot or else it will fall apart) Slowly remove pan and set bread aside.

Last, but not least:

• In a small microwave safe bowl, microwave 2 Hershey’s bars (broken up) for 30 seconds.

• Stir chocolate until smooth. Pour melted chocolate into a small zip lock bag. When chocolate is cool enough to handle, clip the corner of the bag and pipe chocolate over monkey bread. Repeat the same process by putting leftover caramel into a zip lock bag and piping over chocolate/monkey bread. (You may have to warm up caramel just a little.) If there is left over caramel, serve on the side for dipping. Bread is best when warm.

This was a Food Snots Original Recipe. I substituted gluten free flour for wheat flour and I also substituted gluten-free graham crackers for regular graham crackers. Mine turned out fantastic, but be aware that you’re choice of gluten-free flour will make all the difference. For more helpful hints on gluten-free flour and gluten-free recipes check out my blog; https://glutenfreeflowergirl

–Enjoy!

 

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