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    Scott Adams
    Scott Adams

    By Scott Adams •

    Monkey Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

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

    Mixture #1
    1/3 cup sugar
    1 tbsp cinnamon

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     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.


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    Guest Sylvia

    I made this recipe but it seems to be lacking an ingredient or something. It was crumbling apart when I was trying to roll the balls, can definitely taste the rice flour and there were kind of hard after removal from the oven.

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    Guest John
    I made this recipe but it seems to be lacking an ingredient or something. It was crumbling apart when I was trying to roll the balls, can definitely taste the rice flour and there were kind of hard after removal from the oven.

    Baking powder or something of the like.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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