Good morning peeps!
It’s 10:30 am, woke up from a nap. Yes, a nap. I was up at 7am, fed my cat, snacked on some cookies and wrote my last blog. While these photos uploaded I read a book and fell asleep. It was nice to wake up and have it still be semi-early.
Anyways, Sonali Mami had written me a comment over a week ago to try out Pillsbury pull apart bread. It sound like amazing guilty food but I couldn’t bring myself to make it Pillsbury style.. I’ve been on such a good roll that even my cheat days have become a little more tame. Unless I’m at my boyfriends and mowing down on amazing treats his mom always makes… I can’t live there I WILL get fat.
Pull apart bread is amazing because you can do so much with it in terms of flavour. You can combine whatever flavours you’d like, parmesan and garlic; pizza; feta, olives and rosemary; sky is the limit!
So… I made this gluten-free. Surprisingly enough… it turned out to be pretty good! Although I need to find the right type of flour mixture. This recipe called for 70% whole grain flour and 30% potato starch flour and I couldn’t find any gluten free whole grain at the Bulk Barn. It is available since this recipe was specifically for those with wheat allergies. I used all purpose which contained potato starch, rice flour, tapioca flour, etc and it didn’t rise as much as the recipe suggested. The recipe website is below:
Gluten Free Goddess and Gluten Free Gobsmacked are my absolute favourite blogs. I’d like my blog to be as refined and delicious as theirs one day🙂
Anyways.. the recipe!
- 1 cup of warm milk
- 1 tablespoon of yeast
- 1 tbsp of honey
- 2 tsp xanthan gum
- 4 tbsp melted butter + more for dough balls
- 1 egg
- 2 1/2 cups of gluten-free flour mix (70% whole grain/30% potato starch)
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 granulated garlic
- 1/2 cup shredded parmesan
- 1/2 cup mozzerella
- 2 stems of fresh rosemary
whatever YOU’D like for flavour. You can do anything🙂
Cut out parchment paper into size of pie plate.
Butter the inside of pie plate and press parchment paper into plate
PH oven to 375*F
Mix together warm milk (115 – 115 *F) yeast and honey. Set aside to poof
*I made a big mistake here. I misread the tablespoon of yeast for teaspoon of yeast which made a huge difference. The milk did not foam which created a bit of an issue which I think made a huge difference to the density of the bread. (Sue/Bec, if you try this with the correct measurement let me know if it made a difference, please and thank you :))
In a bowl combine all dry ingredients (including garlic… I also put in some parmesan).
Add in wet ingrediens: egg, melted butter & poofing mix (which should be foamed by now… or at least in my case.. never did) and mix thorough. I added rosemary and some mozzarella at this stage.
Melt a couple of tablespoons of butter into a small bowl
Divide dough into 12, 2 1/2″ balls… roll each into melted butter and place into your parchment lines pie dish.
Be careful with this process. I found the mixer to be quite sticky so I used a large spoon to help me roll the dough. First world problems.
Repeat until dough is finished. Sprinkle with parmesan and mozzarella
Bake for 20 -25 minutes and serve warm. Use some garlic sauce or tomato sauce marinade to dip.
It turned out really delicious but I can’t help but think if I used a different flour mix and added the appropriate yeast measurement it may have come out a bit fluffier.
Gluten Free gobsmacked’s bread is the picture on the far left. Notice any differences beside picture quality?
Let me know how it goes… seriously… let me know. The past week and a half it feels like I’ve been talking to myself… anyone reading? Anyone?
I’m going to take that as a nnnn.. yes?
Mmmm… cheat day.