Monday, December 19, 2011

Gorilla Bread...individual sized and gluten free!!!

     I'm super excited to share this recipe with you guys. I think you just may love it. I guess even if you don't love it, I still love it.
     I was Pinteresting (I may or may not have just made up that word) the other day and ran across this recipe for Paula Deen's Gorilla Bread. Well my gal Paula uses canned biscuits in her recipe and unfortunately those are SO not gluten free. However, she has this genius idea of using cream cheese. I'm a fan of cream cheese. I had run across a gluten free monkey bread recipe a while back (also on pinterest). SO I meshed these two ideas, added my own twists and I have come up with individual sized gluten free gorilla bread. GET EXCITED!!

Individual Size Gluten Free Gorilla Bread

3 egg whites
1 tablespoon oil
1/4 cup milk
1/2 cup Gluten Free Flour Blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
1 1/2  teaspoons xanthan gum
1 tablespoon apple cider vinegar
1 teaspoon vanilla

4 Tablespoons Butter OR margarine (melted)
1/2 cup Brown Sugar
1/2 teaspoon cinnamon

Cream Cheese (6 teaspoon size pieces)

Preheat oven to 350 deg. Generously spray a 6 cup muffin tin with cooking spray.  In a small bowl beat egg whites until frothy and semi stiff. Add in the remaining dough ingredients and mix until thick. This will take a few minutes to get the dough thick. Keep that electric mixer going for a while. You will notice a change in the texture of the mixture.

Combine the filling ingredients in a small bowl. Using a spoon, put a small amount of the filling mixture into the bottom of the muffin tin holes. Layer about 3 drops of dough ontop of the mixture. Spoon a little more of the filling mixture ontop of the dough balls. Top with the small slice of cream cheese. Top the cream cheese with a couple more spoons of dough.Try to completely cover the cream cheese and make a "seal" with the dough.  Put the remaining filling mixture ontop of the last layer of dough.

Bake at 350 deg. for 20-25 min. You may want to place a cookie sheet or foil under the muffin tin. It may bubble over. Cook until browned.

Remove from the oven and serve warm. Pop the gorilla breads out of the muffin cups and drizzle the syrup that is in the bottom of the muffin cups ontop of the warm bread.

This recipe makes 6 gorilla breads, you could double or triple the recipe for a larger family.

This recipe moves pretty quick, it is easiest to just have everything you need out and ready to go.
Beat the egg whites until they are almost stiff (think meringue)
Put a little filing mixture in the bottom of the muffin cup and top with about 3 teaspoons of dough.
Add a little of the filling and top with the slice of cream cheese
Top the cream cheese with another layer of dough. Drizzle the remaining topping over the last layer and into the oven it goes!




  1. Oh my those look incredible!! I just today learned what Gorilla bread was when I was looking for monkey bread for my husband (a gluten eater) and now you send us this!! Thank you! Now I have something for my son to have that's similar! Yay!!!! Your rock Jessica!


  2. They taste pretty amazing if I do say so myself. If you want to make them Monkey Bread you can just leave out the little slice of cream cheese. I believe that is really the only difference between Gorilla and Monkey bread. However, I'm no expert ha I guess gorillas get fatter because they eat cream cheese?? :)
    I hope your son likes them!!!