Gluten free Garlic pull apart breaD
This is a twist off of my family’s biscuit recipe, and you absolutely need it in your life. It’s has all the coziness and ease of biscuits with a flavor punch that’s sure to make your tastebuds happy. As my sister said when she walked into the house after I made it, “I got smacked in the face with the scent of garlic bread, and it was everything I needed today.”
My family’s biscuit recipe is not gluten free so I have had to adapt it to work for my dietary restrictions. While I was tweaking it, I added a hack to make it even easier than traditional biscuits. Instead of cutting the butter into the dry ingredients, I melted my butter then added it to cold milk. When you mix the melted butter with the cold milk, it forms little butter chunks, or butter crystals as I am now calling them. It disperses the butter throughout the dough beautifully. No need to cut the butter in!
To make these into buttery, garlicky balls of goodness, just season some butter, roll dough in said butter, stack in a pan, and bake! These are the perfect side to pasta, stew, or really anything that you’re making for dinner.
If you decide that the thing you also need today is to be smacked in the face with the scent of garlic bread, be sure to make these! And if you do, let me know how you like them! Tag me on social media or shoot me an email about it!
Gluten Free Garlic pull apart bread
Serves 6-8
Ingredients for biscuit dough
3 cups gluten free flour blend
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon xanthan gum
12 tablespoons butter, melted and cooled slightly
1 1/2 cup whole milk, very cold
Ingredients for garlic butter coating
12 tablespoons butter
1 heaping tablespoon garlic powder
2 teaspoons dried parsley
1 teaspoon dried basil
1 tablespoon grated parmesan
In a mixing bowl, stir together the flour, baking powder, salt, and xanthan gum until well combined. Pour your melted butter into your cold milk. whisk the butter and milk together until the butter solidifies and forms “butter crystals.” Pour the milk and butter mixture into your dry ingredients. Mix thoroughly. Set aside in the fridge for half an hour to let the flour absorb the wet ingredients.
Meanwhile, melt the butter for the butter mixture. Stir the seasonings and parmesan into the melted butter. if your butter is unsalted, add a pinch of salt also.
Preheat your oven to 450 degrees. Set out either a 8x8” baking pan prepared with cooking spray or a medium cast iron skillet.
After the half hour is over, take a small amount of dough, a tablespoon or two, and roll it in your hands. Coat the ball in the butter mixture and put in your pan. This is not an exact science. The balls can be different sizes. Fill your pan with your buttered dough filling at least the bottom of your pan and stacking any extra on top. If you have extra butter mixture when you finish with the dough, pour the extra butter over the top of the dough.
Bake for 20-30 minutes or until the top layer of bread starts to brown. Let cool slightly before eating. They’re best enjoyed warm. Enjoy!
