Gently stir together the milk, maple syrup, and yeast and set aside for 10 minutes. Check that the mixture is frothy before using.

In a mixing bowl, combine the flour, gluten flour, and salt. Make a well in the center and add the oil (if using), applesauce, mashed banana, tofu, milk, and the yeast mixture from step 1.

Stir together until a dough starts to form. Start to knead the dough together (you can do this inside the bowl, on a floured surface, or between your hands). Add more flour as needed to bring together and while kneading.

Knead for 5-7 minutes or until gluten strands have formed. Place in a lightly floured bowl, cover with a damp towel, and set aside in a warm place for 90 minutes, or until doubled in size.

Prepare the dough coating mixture in a small bowl or plastic bag and a lightly greased loaf or bundt pan.

One at a time, pinch off pieces of dough, rolling them into balls (you can choose the size - mine were golf ball-sized and I think I would make them a bit smaller next time) and then coating them lightly in the mixture. Try to coat the whole surface if you can. Place the balls into the prepared pan. They will likely not fill the entire thing pan now, but will continue to rise.

When all of the dough has been used, cover the pan in a damp towel or plastic wrap and again, set in a warm place for at least 90 minutes until increased in size by at least 50% again, filling the pan that they are in.

Preheat the oven to 350 degrees Fahrenheit and put in the pan. I would recommend putting it on a baking sheet to catch drips. Set the timer for 20 minutes.

In the meantime, add the ingredients for the caramel sauce in a small saucepan. Turn the heat to medium and whisk almost constantly as the mixture heats up. Once you see it starting to bubble around the sides, you can turn off the heat.

Pull the monkey bread out of the oven and pour the caramel sauce over the top. Cover the entire thing in foil and return to the oven; bake for another 10-20 minutes (will vary depending on the size of your dough pieces), or until caramel sauce has thickened and bread is done all the way through.

Let cool for 5-10 minutes before eating.