Can I use different types of gluten-free flour?

Absolutely! While I recommend Caputo Fioreglut for its superb texture, you can experiment with other gluten-free flours such as almond, coconut, or a gluten-free blend. Just remember that different flours can affect the bread's texture and flavor. Adjust other liquids if necessary to achieve the right consistency.

What if I don’t have psyllium husk powder?

Psyllium husk powder adds important structure to gluten-free baking. If you don't have it, try substituting with ground flaxseed or chia seed mixed with water, or simply skip it altogether and note the texture will differ slightly.

Is this recipe suitable for freezing?

Yes, you can freeze the dough or the finished bread. If freezing the dough, shape it into balls, place them on a tray until frozen, and then transfer to a zip-top bag. For the baked bread, wrap it tightly in plastic wrap and foil to prevent freezer burn.

How can I make this recipe spicier?

To add a spicy kick, incorporate crushed red pepper flakes into the garlic butter or try using spicy cheese varieties like pepper jack cheese. You can also serve your pull-apart bread with a spicy dipping sauce!

What is the best way to reheat leftover pull-apart bread?

Reheat leftover bread in the oven at 350°F for about 10 minutes until warmed through. You can also wrap it in foil to keep it from drying out. Serve with extra garlic butter for that fresh-out-of-the-oven taste!

Gluten-Free Cheesy Garlic Pull-Apart Bread

Ingredients

Scale

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 tsp)
3 g Psyllium husk powder (¾ tsp)
3 g Table salt (½ tsp)
100 g Water
28 g Butter
8 g Olive oil (2 tsp, plus more for brushing)
1 Large egg (room temperature)
4 Mozzarella cheese sticks (cut into pieces)
¼ cup Melted butter
1 tsp Garlic powder
½ tsp Italian seasoning
¼ tsp Dried parsley
⅛ tsp Salt

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Instructions

In a mixing bowl, whisk together the Caputo Fioreglut gluten-free flour, sorghum flour, potato flour, tapioca starch, dry milk powder, granulated sugar, instant yeast, psyllium husk powder, and salt until evenly combined. In a separate bowl, combine the water, melted butter, olive oil, and egg. Slowly add the wet ingredients to the dry mix, stirring until a dough forms. Knead the dough for about 5–7 minutes until it’s smooth.
Once your dough is ready, let it rest for about 30 minutes, covered with a clean cloth or plastic wrap, until slightly puffed. Preheat your oven to 375°F (190°C). Grease a loaf pan with olive oil. Divide the dough into small portions, about the size of a golf ball, and flatten each piece. Place a piece of mozzarella cheese in the center of each piece, then bring the edges together and pinch to seal. Arrange the dough balls in the prepared pan, ensuring they’re sitting snugly together.
In a small bowl, mix melted butter, garlic powder, Italian seasoning, parsley, and salt. Brush this garlic butter mixture generously over the top of the shaped dough. Then, bake for 25–30 minutes until the top is golden brown and the cheese is bubbling. Allow it to cool slightly before serving.

Notes

For a vegan option, replace the egg with a flaxseed or chia seed egg. Try different cheeses for varying flavors.

Author: Benjamin Scott
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg