Gluten Free Garlic and Cheese Pull-Aparts https://thesourcebulkfoods.co.nz/wp-content/uploads/2021/10/IMG_6276.jpg Dinner, Gluten Friendly, Lunch, Vegan Friendly  Bread Dough 500g Wholesome Loaf Breadmix 30g sugar or honey or date syrup 12g gluten free yeast 600mls slightly warm water extra gluten free flour for rolling   Butter Filling 100g soft butter or dairy free alternative 3 cloves crushed garlic ½  cup mozzarella cheese or vegan alternative chopped herbs (optional) Mix all the dough ingredients together in a bowl or you can use your mixer with a dough hook. Keep mixing until a dough is formed. It does thicken as you mix. Tip out on to a floured surface or a silicone mat. Divide the dough into 3 equal sized portions. In a bowl mix together the butter, garlic and herbs (if using) to make the filling. Roll one portion of dough out to a 25 x 20 cm rectangle. Flour regularly to stop sticking. Spread the dough with ⅓ of the butter mixture. Sprinkle cheese over the top Roll tightly from the long edge. Set aside and complete with the two remain portions. Line a flat baking tray with baking paper. Plait the three rolled scrolls together on the tray. Either leave on the tray (you will have a more spread out loaf) or transfer to a sided loaf tin (this gives a higher compact loaf), do this by lifting the paper and placing it all as one unit into the sided tin. Brush the top with any remaining butter mixture. Leave to rise in a warm draught free place for about 40mins. Once risen, bake in a hot oven, 200°C for 35-40 mins. Check after 30 minutes to make sure it isn’t starting to burn. Leave to cool for a few minutes before serving. Serving Option: Brush with pesto or sprinkle with fresh herbs PT1.5 HOURSM
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Gluten Free Garlic and Cheese Pull-Aparts

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Gluten Free Garlic and Cheese Pull-Aparts

This Gluten-Free garlic and cheese pull-apart is simply divine! This herby garlic bread is easy to make, and the perfect accompaniment to any dinner, lunch or picnic. Fun to pull apart too!

Recipe and Image by @thealternativebreadco, Check them out for more Coeliac friendly recipes.

INGREDIENTS

 Bread Dough

 

Butter Filling

  • 100g soft butter or dairy free alternative
  • 3 cloves crushed garlic
  • ½  cup mozzarella cheese or vegan alternative
  • chopped herbs (optional)
TIME

1.5 HOURS Minutes

SERVES

6-8

DIFFICULTY
METHOD

Mix all the dough ingredients together in a bowl or you can use your mixer with a dough hook. Keep mixing until a dough is formed. It does thicken as you mix.

Tip out on to a floured surface or a silicone mat.

Divide the dough into 3 equal sized portions.

1

In a bowl mix together the butter, garlic and herbs (if using) to make the filling.

2

Roll one portion of dough out to a 25 x 20 cm rectangle. Flour regularly to stop sticking.

3

Spread the dough with ⅓ of the butter mixture. Sprinkle cheese over the top

4

Roll tightly from the long edge. Set aside and complete with the two remain portions.

5

Line a flat baking tray with baking paper. Plait the three rolled scrolls together on the tray. Either leave on the tray (you will have a more spread out loaf) or transfer to a sided loaf tin (this gives a higher compact loaf), do this by lifting the paper and placing it all as one unit into the sided tin.

6

Brush the top with any remaining butter mixture.

7

Leave to rise in a warm draught free place for about 40mins.

8

Once risen, bake in a hot oven, 200°C for 35-40 mins. Check after 30 minutes to make sure it isn’t starting to burn.

9

Leave to cool for a few minutes before serving.

Serving Option: Brush with pesto or sprinkle with fresh herbs

10

Lunch

WHERE TO

FROM HERE?

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