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Monkey Cake (Gluten-Free)
http://www.celiac.com/articles/951/1/Monkey-Cake-Gluten-Free/Page1.html
Scott Adams

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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
Ingredients: 2 ½ cups gluten-free flour mix ½ cup butter melted ¾ cup m

Ingredients:
2 ½ cups gluten-free flour mix
½ cup butter melted
¾ cup milk

Mixture #1
1/3 cup sugar
1 tbsp cinnamon

Mixture #2
½ cup sugar
¾ cup butter (6 tablespoons)

Directions:
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.