Gluten Free Garlic Pull Apart Bread (Edit recipe)

After coming up with our new "Gluten Free Dinner Roll" recipe for a dear friend last Thanksgiving, it became pretty clear we could get pretty creative with the dough. We saw something similar to this on a vegan post served up by Instagram and knew it had to be tried with this new recipe. The first bake was wildly successful and so it only needed a small tweak to be ready to share. The roasted garlic is not necessary and you can certainly use raw garlic or even garlic powder, just know the flavor profile will be very different. Roasting garlic makes it so much milder and has an amazing nuttiness flavor to it. One of the best parts about this recipe is that cutting/stacking the dough is so easy and it creates such a fun eating experience. What's not to love about warm, garlic infused bread that pulls apart?! See the notes for a couple tips and so enjoy this one!

25 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	11 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	31 g
Sodium:	203 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

Serves: 8

Ingredients

1 whole Gluten Free Dinner or Cinnamon Rolls (click for recipe), just the dough prepared

filling

.5 cup Salted Butter, room temperature & soft (can sub ghee or vegan butter, such as Miyoko's)
1 Tbsp Roasted Garlic Paste, optional, can sub 2 tsp garlic powder or raw garlic finely chopped
2 tsp fresh Basil, 2-3 tsp total, finely chopped (or herb of choice)
.125 tsp Sea Salt

Optional Finishes

1 whole Egg, + 1 tbsp for egg wash
2 Tbsp Parmesan Cheese, shredded, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a standard loaf pan (8”x4”) by lining with parchment paper.
Make the Gluten Free Dinner Roll recipe as directed. You will be using ¾” of the dough for the loaf, see note* below.
Place dough on a lightly dusted piece of parchment paper and roll into a rectangle**, approximately ¼” thick.
Combine filling ingredients in a small bowl and stir well to combine. Spread this evenly over the dough to each edge.
Using a pizza cutter (or a knife) cut dough into 3” squares, wiping off the cutter/blade after each cut if needed.
Gently stack dough squares in sets of three, placing in the prepared loaf pan vertically. Repeat until all dough is used and the loaf pan is full.
Cover with plastic and let the loaf rise in a warm spot in your kitchen for approximately 20 minutes.
Preheat your oven to 350°F
After the loaf has risen, brush with egg wash and sprinkle with parmesan cheese if using.
Bake for 40-45 minutes or until the top is golden brown and the center springs back when lightly pressed.
Remove from the oven and allow to cool for 5 minutes in the pan, then remove to a cutting board or cooling rack, using the parchment paper to lift out.
Best enjoyed served warm with plenty of napkins since you’ll be pulling it apart to eat!
Store any leftovers in the fridge for up to a week, reheating in a warm oven (or microwave) if desired.

Notes

*Use the remaining one quarter of the dough to make 6-7 standard dinner rolls. ** The actual size isn't that important, since you'll be cutting the whole thing into squares and can piece them together