Gluten Free Monkey Bread

Gluten Free Monkey Bread

Dry Ingredients:

* 2 C sorghum flour
* 2 C tapioca starch/flour
* 1/2 tsp. baking soda
* 4 tsp. baking powder
* 4 tsp. xanthan gum
* 1 tsp. salt (can omit if using salted butter)
* 1 Tbsp. quick rise yeast

Wet Ingredients:

* 4 Tbsp. softened butter
* 1/2 C sugar
* 1 C warm buttermilk
* 2 eggs
* 1/2 C oil
* 2 tsp vanilla

Other Ingredients:

* Cinnamon Sugar Mixture (1/2 C sugar, 1/2 Tbsp cinnamon)
* 4 Tbsp Butter, melted

Directions:

1. Cream together butter and sugar.
2. Combine sugar mixture with warm milk, eggs, oil, and vanilla.
3. In seperate bowl, combine all of the dry ingredients.
4. Slowly add dry ingredients to wet ingredients. Beat until thoroughly mixed.
5. Take Tbsp size pieces of dough and roll in cinnamon/sugar mixture.  Place in greased pan.
6. Once all dough is in pan, drizzle melted butter over the dough.  Cover with aluminum foil.
7. Bake at 375 for 20 minutes.  Remove foil and bake 5-10 minutes more until dough is brown and slightly crunchy on top.
8. Remove from oven and cool slightly prior to serving.

I like to prepare this the night before.  I allow the prepared dough in the pan (minus butter) to rise for about 30 minutes prior to placing in the refrigerator.  The next morning, I drizzle the butter over the dough right before baking in the oven.