Gluten-Free Cheesy Garlic Pull-Apart Bread
This gluten-free pull apart bread makes the perfect party or holiday appetizer. Soft bread rolls are filled with gooey mozzarella cheese and brushed with garlic butter. Made with homemade crescent roll dough, it comes together easily, with just a 40-minute rise and 20 minutes in the oven.
Servings: 22 servings
Equipment
- Stand Mixer with paddle attachment
- 9-inch Springform pan or cake pan
- Pastry brush
Ingredients
Dough
- 125 g Caputo Fioreglut gluten-free flour
- 30 g superfine sorghum flour
- 20 g potato flour
- 20 g tapioca starch
- 13 g dry milk powder
- 14 g granulated sugar
- 3.5 g instant yeast 1 teaspoon
- 3 g psyllium husk powder ¾ tsp
- 3 g table salt ½ teaspoon
- 100 g water
- 28 g butter
- 8 g olive oil 2 tsp, plus more for brushing
- 1 large egg room temperature
Filling & Topping
- 4 mozzarella cheese sticks each cut into 6 pieces
- ¼ cup butter melted
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried parsley
- ⅛ teaspoon salt
Instructions
Make the Dough:
- In the bowl of a stand mixer, whisk together 125 g Caputo Fioreglut gluten-free flour, 30 g superfine sorghum flour, 20 g potato flour, 20 g tapioca starch, 13 g dry milk powder, 14 g granulated sugar, 3.5 g instant yeast, 3 g psyllium husk powder, and 3 g table salt.
- In a microwave-safe dish, warm the 100 g water, 28 g butter, and 8 g olive oil to 120–130°F. Whisk in 1 large egg, then recheck the temperature, reheating to 120-130°F if needed.
- Add the wet ingredients to the dry. Blend with the paddle attachment on medium speed for 2–3 minutes until a thick, smooth dough forms.
Shape the Dough:
- Use a small cookie scoop to portion about 1 tablespoon of dough.
- Press each portion into a small disc, using a little rice flour on your hands if the dough feels sticky.
- Place a piece of mozzarella in the center, and then wrap dough around it. Gently roll the dough in your hands to seal in the cheese and form a a ball.
- As you make the dough balls, place them in a parchment-lined and greased springform pan in a wreath shape. Place about 14 around the outer edge of the pan and the remaining 8 inside to create a second ring, spacing them evenly.
- Cover and let the rolls rise for 40 minutes. The dough will not double in size and should puff up more in the oven. Do not over-proof or the rolls will not puff in the oven.
Bake:
- Preheat oven to 375°F (190°C).
- Brush rolls lightly with olive oil. Bake for 20–22 minutes, until golden brown.
- When the rolls are almost finished baking, melt ¼ cup butter and stir in 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ teaspoon dried parsley, and ⅛ teaspoon salt.
- As soon as the bread comes out of the oven, brush the butter mixture over the warm bread.
- Serve immediately with marinara or your favorite dipping sauce.
Notes
- Measuring ingredients by weight is preferred. Some U.S. measurements, mostly for smaller quantity ingredients, are included where it makes sense. Use the US/Metric button at the top of the ingredients to toggle back and forth.
- For proper yeast activation, ensure all ingredients are at room temperature and that your wet ingredients are heated to the correct temperature before adding to the dough.
- Any substitutions made can affect the outcome of the recipe. Therefore, I cannot guarantee you'll have the same results. If you make a successful substitution, please share in the comments of the blog post.
