Death by garlic herb monkey bread

garlic herb monkey bread


I saw this delicious looking loaf of bread on I’m hungry and decided it would be a good idea to try it, with tweaks of course. Being lazy I used spelt flour instead of a gluten free flour and started the involved process. The result: Rich, flavorful, herby, cheesy (I used 3 times as many herbs and threw in a cup, yes a cup of grated parm) and buttery. I was so excited to eat this bread. It is a pull apart loaf so I pulled a few pieces off and gobbled them up. Lesson learned: This bread is too rich for me. I felt so icky after eating it as it was so ladden with fat. Two sticks of butter folks and 1 cup of parm. It was over the top. My dear BF loved it. After I sat around moaning that the monkey bread had to go and that I never wanted to see a bit of it again, he said, you always feel that way after eating really greasy food. I do I asked? Yes, you do. Why don’t you feel icky I asked? He says, because I eat this kind of stuff all the time and I thrive on it.

So, give it a try if you want but if I were you, I would skip the parm and use less butter (keep the herbs tripled). Those first bites were pretty good. In fact, I could probably look the bread in the face now, knowing what I know. Thank goodness I can’t. I sent it with the BF to work to torture his coworkers with it. Saved from a second death.

garlic herb monkey bread garlic herb monkey bread garlic herb monkey bread

i’m out

8 thoughts on “Death by garlic herb monkey bread

  1. It is no wonder you felt sick. But don´t blame cheese, spelt is just another kind of wheat. Try it with your regular GF flour and it will be OK

  2. I use spelt all the time and it doesn’t bother me. Some Celiacs can enjoy spelt and some can’t. I am one that can. This was definitely because of the excess butter and cheese! Most of my baking is with spelt ever since last July. Thanks for stopping by!
    Ginger

  3. Ginger, go to any celac page, for instance to this :
    http://www.glutenfreeforum.com/index.php?showtopic=12296

    SPELT IS NOT GLUTEN FREE. So either you just have some kind of wheat allergy, or it was just a temporary immune problem in your case or, I am afraid, spelt is slowly killing your intestines without you being aware of that. Not every celiac has clear response to gluten. I would suggest to consult your gastroenterologist about including something so dangerous to your diet and, in any case DO NOT recommend it to others!
    The same is with kamut, triticale and others crossbreeds from the wheat- rye family. Anyway, you do have a great blog and I like visiting it
    Alex

  4. Alex,
    I know that spelt is not gluten free and I do not take spelt lightly. I have been consuming it with the knowledge and testing of my doctors (including my gastroenterologist who says spelt is a gray area) and there is no damage that has been done. I had a scope done last August and am monitoring my blood tests. There is a lot of negative info on the internet, yet no real research, just a lot of assumptions because it is in the same family as wheat. I do not have an allergy to wheat, I have Celiac and my intestines are improving from my first scope. I instantly react to wheat gluten and cross contamination and have no reaction when I consume spelt. The whole industry is against spelt, but there is no substantial evidence. I was really scared to take the first bite of spelt and to take the 2nd and 3rd. It works for me, it will not work for all. I am working on creating a wheat free icon to add to the gluten free blog icon so that people know that I sometimes bake with spelt and sometimes I bake gluten free items. I only eat spelt at home and I buy it from a source that I know has no cross contamination as all they process is spelt. I only trust spelt from very few sources because of this. For example, I will not eat Bob’s Redmill spelt as they process so many wheat items. I really wish there was more research out there about spelt, real research with results, but there isn’t at this time. I have read all of the articles on the Celiac.com site and others. Yet I still tried it, I was willing to take a risk, and I have no reaction, seen or unseen.

    Spelt is 98.5% similar to wheat, yes. We share 98.5% of the same DNA as a monkey, but we are not monkeys. Spelt and wheat parted ways 9000 years ago and wheat has been modified many times since the 1950s. Perhaps that is the digestive difference.

    I do however appreciate the discussion as perhaps it will motivate some grad student to work on spelt for their PhD and let us know what the scoop is.

    Ginger

  5. I’m sorry that your version did not turn out well! We liked ours a lot, but yes, there is quite a bit of butter. I don’t remember using 2 sticks of butter, and I’ll check the recipe to make sure I typed it in correctly.

  6. Oh, it turned out well, but it was just too rich for me (or I ate too much of it). I am sure it was because of the cheese! I will make it again, minus the parm! My boyfriend and his coworkers loved it and gobbled it right up! Thanks for your great pictures and the recipe!

    Ginger

  7. Hi Ginger,

    I totally identify with your intolerance to excessive helpings of delicious, buttery and/or greasy indulgences. I gorged on French fries, sweet potato fries, and the BEST beer-battered onion rings over the weekend (I have no reason to avoid gluten, just oats). My tummy was very unhappy on Sunday evening. Bleh. I recovered by Monday, and I’m very pleased to hear about the status of your intestine. 🙂

    Maybe I’ll put a disclaimer on my dairy-centric blog about the prudence of moderating one’s consumption of butterfat! Take care, DP

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