Gluten-Free Cheesy Garlic Pull-Apart Bread
Okay, friend, let's talk about something truly magical: pull-apart bread. But not just any pull-apart bread—we're diving headfirst into the glorious world of gluten-free cheesy garlic pull-apart bread. Now, I know what you might be thinking: "Gluten-free AND delicious? No way!" But trust me, this recipe isn't just passable; it's utterly, ridiculously, mind-blowingly good. I actually stumbled upon this recipe quite by accident, trying to recreate a dish I had at a little bakery on my trip to Italy (ironically, that wasn't gluten-free.) My kitchen was a flour-y mess, but after a few tweaks, I knew I had a winner so good I had to share it with you all.
This isn't your average gluten-free bread. We're talking about layers of soft, fluffy dough, each infused with herby garlic butter and ooey-gooey melted cheese – a symphony of flavors and textures that will have your kitchen smelling like pure heaven. Perfect as an appetizer, a side dish, or, let's be honest, a meal on its own (I've done it!), this cheesy garlic pull-apart bread is a guaranteed crowd-pleaser, and no one will ever suspect it's gluten-free. Ready to get started? Let's do this!
Ingredients You'll Need
Alright, let's gather our ingredients. Don't worry; it's all pretty straightforward, and I've included some substitution tips just in case you need them.
For the Dough:
- 2 cups warm water (about 105-115°F, so it's nice and cozy for the yeast)
- 2 teaspoons active dry yeast (or instant yeast if that's your jam)
- 1 tablespoon sugar (it feeds the yeast – think of it like a little caffeine pick-me-up)
- 2 tablespoons olive oil (because we're all about that healthy fat)
- 1 teaspoon salt (don't skimp on this!)
- 5 cups gluten-free all-purpose flour blend (make sure it has xanthan gum – if not, add 1 teaspoon extra so your bread doesn't crumble) – I personally love this one from King Arthur.
- 1/2 teaspoon garlic powder (a little extra garlic never hurt anyone!)
For the Filling:
- 1 cup unsalted butter, melted (oh yes, we're going all the way with butter!)
- 4 cloves garlic, finely minced (or more, if you're like me and obsessed with garlic)
- 2 tablespoons fresh parsley, finely chopped (fresh is best here, but dried works in a pinch – use 1 tablespoon if dried)
- 1 teaspoon dried oregano (for that lovely Italian touch)
- 1/2 teaspoon red pepper flakes (totally optional, but adds a nice little kick if you like it spicy)
- 1 1/2 cups shredded mozzarella cheese (but any good melting cheese works – provolone, fontina, or a mix of cheeses is also wonderful!)
Let's Get Baking: Step-by-Step Instructions
Okay, deep breaths, we've got this! Follow these detailed and thorough steps, and you're going to have the best pull-apart bread of your life.
- Wake Up the Yeast: In a large bowl, whisk together the warm water, yeast, and sugar. Let it sit for about 5-10 minutes, or until it gets all foamy and bubbly. This is how you know your yeast is alive and ready to go!
- Mix the Dough Ingredients: Add the olive oil, salt, and garlic powder to your bowl, then slowly add the gluten-free flour blend, kneading until a soft, slightly tacky dough forms. If you have a stand mixer, this is where it becomes your best friend. If not, get ready for a good arm workout!
- First Rise: Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. I like to put it near a sunny window or in the oven with just the light on. This is where the magic happens!
- Prep the Garlic Butter: While the dough rises, melt the butter in a saucepan over low heat. Add the minced garlic, parsley, oregano, and red pepper flakes (if using). Let it simmer for a few minutes, stirring occasionally, until the garlic is fragrant. Seriously, your kitchen will smell amazing! Set aside.
- Divide and Conquer: Once the dough has risen, gently punch it down (it's so satisfying!) and then divide it into roughly 24 equal pieces. You don't have to be perfect about it.
- Assemble the Masterpiece: Now, brush a 9x13 inch baking dish with some of the melted garlic butter. Then take each piece of dough, flatten it slightly, brush liberally with garlic butter, sprinkle a generous pinch of cheese (remember – more is more!), and fold it in half. Place them into the dish in rows or a random pattern — however you want to get creative! You want it to feel packed but not suffocated. Repeat this process until all the dough is used up.
- Second Rise (Almost there!): Cover the assembled bread again and let it rise for another 30 minutes. It won't double in size this time. It's okay for it to grow a little taller.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Before putting the dish in the oven, give it one final once over by brushing all over with the remaining garlic butter, and if desired, add a sprinkle of cheese for extra cheesiness when it bakes.
- Bake to Golden Perfection: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cheese is bubbly. If it starts to brown too quickly, you can loosely cover it with foil for a bit.
- Cool and Devour: Let it cool for 10-15 minutes before serving, or else it will be just molten lava cheese! Break off a piece, or pull apart with your fingers, and enjoy your handiwork.
Tips and Tricks for Ultimate Pull-Apart Success
- Spice it Up: Love a bit more heat? Add some chili powder or a pinch of cayenne pepper to the garlic butter for that extra kick.
- Herb Variety: Don't like parsley or oregano? No problem! Rosemary, thyme, or even fresh basil also work incredibly well in this recipe.
- Cheese Swap: Feel free to experiment with different cheese combinations – parmesan (especially fresh grated), Gruyere, or even a sharp cheddar will add another flavor dimension.
- Make-Ahead Magic: You can prepare the dough ahead of time, let it rise, and then assemble the bread a few hours before baking. Just keep it covered in the fridge while you finish up other tasks.
- Serving Suggestion: For a fun variation, serve this bread with a side of marinara sauce for dipping, especially if you prefer it a little saucier.
Looking for even more gluten-free inspiration? You're in the right place! Check out this amazing resource for all your gluten-free and dairy-free needs.
Get Your Exclusive Cookbook: "Be Gluten Free"

Recipe Card
Prep Time: 30 minutes Rise Time: 1 hour 30 minutes Cook Time: 30-35 minutes Servings: 8-10Ingredients:
For the Dough:
- 2 cups warm water (105-115°F)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 5 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon garlic powder
For the Filling:
- 1 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella cheese
Instructions:
- Combine warm water, yeast, and sugar in a bowl. Let sit for 5-10 minutes until foamy.
- Add olive oil, salt, and garlic powder. Gradually add flour blend, kneading to form a soft, tacky dough.
- Cover dough and let rise for 1 hour, until doubled.
- Melt butter, add garlic, parsley, oregano, and red pepper flakes; simmer until fragrant.
- Punch down dough; divide into 24 pieces.
- Brush a 9x13 inch dish with butter. Flatten each dough piece, brush with butter, sprinkle with cheese, and fold in half. Place each folded piece in dish.
- Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Brush with remaining butter.
- Bake for 30-35 minutes until golden brown and cheese is melted.
- Let cool for 10-15 minutes before serving.
Product Recommendation: Don't forget the silicone baking mat to protect your pan and the environment!
There you have it, friend! Your ultimate guide to achieving gluten-free cheesy garlic pull-apart perfection! I hope this makes its way to your kitchen soon, and that you love it as much as my family and I do! Happy Baking!
0 Comments