Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Monkey Cake (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

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



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.

    0

    User Feedback

    Recommended Comments

    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.

    Share this comment


    Link to comment
    Share on other sites
    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.

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • About Me

    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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Phil Walker.
    190g/7oz. Trufree no. 7 plus one rounded tablespoon
    1 pinch of salt
    150g/5oz. butter or willow
    75g/3oz. caster sugar
    1 medium egg
    325g/12oz. apples
    a squeeze of lemon juice
    2 tablespoons honey or maple syrup
    2 tablespoons demerara sugar
    Grease and bottom line, and 18cm/7inch deep cake tin. Sieve flour and salt. Cream butter and caster sugar, and beat in egg. Gently stir in flour and salt. With floured hands, press three quarters, of the mixture into the tin. Peel core and slice apples, squeezing over lemon juice.
    Arrange overlapping slices on top of the cake mixture...

    Scott Adams
    2-½ cups whole blanched almonds (or 13 oz. almond meal) 1-½ cups sugar
    7 eggs
    pinch salt
    grated rind of one lemon
    1 teaspoon vanilla extract
    confectioners sugar to dust cake
    If using whole almonds, grind into a fine paste in a food processor. Add sugar and process to blend. Place 3 whole eggs and 4 egg yolks in a large bowl, reserving whites. Beat with an electric mixer while slowly adding the almond paste. Mix until fluffy. Add salt, lemon rind and vanilla. Whip the egg whites until stiff but not dry and fold into the mixture. Butter a 9 or 10 inch springform pan, and line with well-buttered parchment (or wax) paper. ...

    Scott Adams
    This recipe comes to us from Martha in NM.
    2 ½ cups rice flour
    ½ cup tapioca flour
    Dash salt
    2 cups sugar
    2 teaspoons gluten-free baking powder
    1 teaspoon baking soda
    3 teaspoons cinnamon
    4 eggs
    2 cans/jars carrots (14 ½ oz. drain & save juice)
    ¾ cup oil
    ¾ cup carrot juice
    ½ cup chopped nuts (never tried it with nuts)
    Throw everything in a bowl and beat for a good 5+ minutes with electric mixer. Bake in BUNDT pan at 335F for 1 ¼ hours. This is a large cake. For frosting mix Cool-whip and gluten-free cream cheese or dribble we with favorite frosting or just sprinkle with powdered sugar when cool.<...

    Scott Adams
    This recipe comes to us from Joe Bacon.
    3-8 oz packages room temperature cream cheese
    1-cup sugar
    5 small eggs
    1 ½ teaspoon vanilla
    Beat in one egg at a time to cream cheese. Beat in sugar and vanilla. Beat until smooth. Fill cupcake papers full. Bake at 350F for 20-25 minutes (Cup cakes will sink in the middle. fill with whip cream or fruit filling).