Monday, May 27, 2013

Gluten Free Garlic Parmesan Pull Apart Bread

I seem to fallen off of the face of the blogging world.  I apologize!  Life has been... busy.  But I haven't stopped baking!  I still insist that eating gluten free should be equally delicious as otherwise.  And as such, I have a list of recipes that I need to get up here for you.  Be patient with me!  I know some of you have been requesting a few of them, and I promise to get them up sooner rather than later.

For now though, Garlic Parmesan Pull Apart Bread!  Every time I drive past Little Caesars my mouth waters at the thought of cheesy garlic breadsticks.  That ooey chewy deliciousness.  I really only crave that which I can not have.  But as we've discovered, I don't cooperate well with "you can't have that".  Maybe I'm just defiant.  But it is beneficial in the end!  This recipe comes from Gluten Free Gobsmacked.  These little pull aparts could be modified to whatever suits your tastebuds at the time.  Mine are inclined towards the Italian-pairing flavors of garlic and parmesan.  They turned out light and moist and soft.  They were even good as leftovers the next day once heated a little in the oven or microwave.  If you crave something a little cheezier, top them off with a bit of shredded cheese at the end of the baking process.  I adjusted the flours somewhat from the original recipe, and you can do the same based on what you have on hand or what you prefer to use.  Just remember to stick to the 70% flour 30% starch ratio.

So without further ado...

Garlic Parmesan Pull Apart Bread


  • 1/2 cup warm milk (or water or soy milk or rice milk), between 110*-115*F
  • 1/2 Tablespoon yeast
  • 1/2 Tablespoon honey
  • 2 Tablespoons melted butter (for dough) + more (for rolling dough balls in)
  • 1 egg
  • 1/3 cup sorghum flour
  • 1/3 cup brown rice flour
  • 1/3 cup tapioca starch
  • 2 Tablespoons potato starch
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoons granulated garlic
  • 1/4 cup shredded parmesan
  • Parsley flakes (for garnish)


  1. Preheat your oven to 375F.
  2. Mix together your warm milk (110*-115*F), yeast and honey.  Set aside to proof.
  3. In the bowl of your mix, blend your dry ingredients:  GF Flours, xanthan gum, baking powder and salt.  If you are making the garlic parmesan version, add the granulated garlic now.
  4. Add your wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.
  5. Mix on low until blended.  Then turn mixer up a little faster and mix for an additional 2-4 minutes.  This is what your dough will look like.  Do not be surprised that it looks more like cake batter than bread dough.  RESIST the urge to add more flour!  That will make it very heavy and dense.
    The dough and waiting pan
    ** Photo source: Gluten Free Gobsmacked
  6. Melt a couple of Tablespoons of butter into a cereal bowl.
  7. Divide your dough into 12 balls (about 2-2 1/2 inches in diameter).  Roll each in the melted butter than place into your parchment lined pie dish.  Continue until all the balls are coated and placed into the pan.  Sprinkle with parmesan cheese and parsley flakes.
  8. Bake at 375 for 20-25 minutes until the crust of the balls are golden brown.
  9. Serve warm with an appropriate dipping sauce (if you’d like).  

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