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Ultimate Gluten-Free Cheesy Garlic Pull-Apart Bread: Easy Recipe

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.

  1. 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!
  2. 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!
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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Recipe Card

Prep Time: 30 minutes Rise Time: 1 hour 30 minutes Cook Time: 30-35 minutes Servings: 8-10

Ingredients:

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:

  1. Combine warm water, yeast, and sugar in a bowl. Let sit for 5-10 minutes until foamy.
  2. Add olive oil, salt, and garlic powder. Gradually add flour blend, kneading to form a soft, tacky dough.
  3. Cover dough and let rise for 1 hour, until doubled.
  4. Melt butter, add garlic, parsley, oregano, and red pepper flakes; simmer until fragrant.
  5. Punch down dough; divide into 24 pieces.
  6. 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.
  7. Cover and let rise for 30 minutes.
  8. Preheat oven to 375°F (190°C). Brush with remaining butter.
  9. Bake for 30-35 minutes until golden brown and cheese is melted.
  10. 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!

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