Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

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

    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

    Celiac.com Sponsor (A12):
     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.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    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.

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • 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.

  • 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, drizzle over, honey or maple syrup. Roll remaining cake mixture with floured hands, and arrange in a lattice pattern over the apples...
    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. Pour the batter into the pan. Bake in a 350 degree oven for 45 minutes, or until toothpick comes out dry when inserted in the center o...
    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).

  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to sh00148's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Poo changes after 2 weeks

      It sounds like you’re doing an amazing job helping your daughter navigate her new gluten-free lifestyle—it can be a big adjustment, especially for little ones! To address your questions: Increased bowel movements: It’s possible her digestive system is beginning to work better now that she’s gluten-free, and she’s clearing out what wasn’t moving befo...
    2. Scott Adams
      - Scott Adams replied to Jordan Carlson's topic in Related Issues & Disorders
      1

      Neurological/Nervous System Symptoms

      It sounds like you’ve been through a lot, and I’m glad to hear you’ve already noticed improvements since going gluten-free! It’s not uncommon for people with celiac disease to feel like their body is in a prolonged recovery phase, especially if the damage from years of undiagnosed celiac was severe. Your symptoms, like tingling, seeing stars, a pounding heart, ...
    3. Scott Adams
      - Scott Adams replied to Brianne03's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Chapstick, gum, cough drops, medications...HELP!

      Be sure to search our articles, we've covered some of these: You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication...
    4. trents
      - trents replied to Brianne03's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Chapstick, gum, cough drops, medications...HELP!

      This might be helpful as well:
    5. trents
      - trents replied to Brianne03's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Chapstick, gum, cough drops, medications...HELP!

      Welcome to the forum, Brianne03! It is relatively easy, as you have discovered, to identify gluten-free products when considering only intentional ingredients but it can be much more difficult or impossible to get definitive answers about cross contamination. Does your daughter fall into the supersensitive category of celiacs? That is, does she have...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,000
    • Most Online (within 30 mins)
      7,748
    Hasmik
    Newest Member
    Hasmik
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.1k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Bindi
      38
      Refractory or super sensitive?

      By Bindi
      Started

    • gregoryC
      18
      Celebrity Cruise for Gluten Free

      By gregoryC
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...