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    Scott Adams

    Monkey Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

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



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    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.

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    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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    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

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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