Name: Gluten-free air-fryer monkey bread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 13 servings
Ingredients: 7 g instant yeast; 190 ml lamb bone broth; 60 ml white granulated sugar; 60 g butter; 2.5 ml salt; 2 eggs; 115 g tapioca flour; 290 g rice flour; 20 ml xanthan gum; 30 ml fresh garlic crushed; 30 ml dried mixed herbs; 100 g butter; 259 g cheddar cheese

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Ingredients (13)

Dough

7 g	instant yeast
190 ml	lamb bone broth
60 ml	white granulated sugar
60 g	butter
2.5 ml	salt
2	eggs
115 g	tapioca flour
290 g	rice flour
20 ml	xanthan gum

Filling

30 ml	fresh garlic — crushed
30 ml	dried mixed herbs
100 g	butter
259 g	cheddar cheese

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Method:

Dissolve the yeast in the warm broth and sugar in a large bowl.

Let sit for 10 minutes until foamy.

Add the fat, salt, eggs and flour and mix well.

Knead for 20 minutes, on a well-floured surface until smooth and elastic.

Let proof, covered, in a warm area until double in size, roughly an hour and a half.

Punch down and remove from the bowl.

Roll small pieces of dough into balls, pour melted butter herbs and garlic over and mix until coated.

Coat pan in cheese ad layer of rolls and repeat.

Cook for 20 min at 180°C in air fryer (bake setting).

Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA –Recipe by Azille Neuhoff from the University of Pretoria, images by Christo Harvey.