Monkey Cake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
2 ½ cups gluten-free flour mix
½ cup butter melted
¾ cup milk
1/3 cup sugar
1 tbsp cinnamon
½ cup sugar
¾ cup butter (6 tablespoons)
Mix mixture #1 in bowl or baggie; set aside.
Melt butter in mixture #2 and stir in sugar. Bring to a boil and boil two to three minutes and set aside.
Mix biscuit mix with melted butter until blended; stir in milk, mix until blended. Turn out on floured surface (waxed paper works well) and kneed a few times. Roll out (or press out with hands) about 3/8" thick and cut into 1 ½" squares. Does not have to be exact as this only makes making the monkey balls easier. Roll into balls about 1" round. Roll in mixture #1 and place in greased loaf pan.
Pour remaining sugar over monkey cake in loaf pan; pour mixture #2 over all and bake at 350F for 30 minutes. Turn out on plate immediately upon removing from the oven. Let cool at bit and enjoy.
Loaf pan measurers 4 ½” x 8 ½” top measure and 3 ½” x 7 ½” bottom measure.
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