Скачать или смотреть GLUTEN FREE CHEESY GARLIC PULL-APART BREAD | Loopy Whisk Recipe

Tara and I both loved this recipe for Gluten Free Cheesy Garlic Pull-Apart Bread. I thought it came together pretty easily and I didn’t have issues with it. The taste was really good and didn’t taste gluten free. It and it reheated well the next couple of days too. We did it in both the air fryer and the microwave with good results.

This comes from the Loopy Whisk’s Cookbook Elements of Baking and I will definitely be making it again.

Resources and links mentioned in this video:
The Elements of Baking - https://geni.us/CC2hAK
Psyllium Husk Powder, Now Supplements, 24 oz - https://geni.us/E1KcO
Now Foods Xanthan Gum - https://geni.us/e5vhpz
Bobs Red Mill Millet Flour - https://geni.us/O0PSr
Bobs Red Mill Tapioca Starch - https://geni.us/g7yYKtx
Bobs Red Mill - Sweet Sorghum Flour - https://geni.us/i4bg

Ingredients

Brioche dough
15g (3 Tbs) Whole Psyllium Husk
180g (¾ Cup) Lukewarm Water
160g (1⅓ Cups + 1 Tbs) Tapioca Starch
135g (1 Cup) Millet Flour, Plus Extra for Flouring The Surface
25g (3 Tbs) Sorghum Flour
25g (2 Tbs) Caster (Superfine) or Granulated Sugar
6g (2 tsp) Instant Yeast
6g (1½ tsp) Baking Powder
5g (2 tsp) Xanthan Gum
5g (1 tsp) Salt
100g ⅓ Cup + 1½ Tbs) Whole Milk, Lukewarm
1 Medium Egg (US Large), Room Temperature
35g (2½ Tbs) Unsalted Butter, Melted, Plus Optional 1-2 Tbs (Melted), to Finish
Flaky Salt (Optional)

Filling
55g ½ Stick) Salted Butter, Softened
1-2 tsps Garlic Powder
2 Tbs Finely Chopped Fresh Herbs, Such as Parsley, Rosemary and Oregano
¼ tsp Pepper
80g (¾ Cup) Coarsely Grated (Shredded) Cheddar
80g (¾ Cup) Coarsely Grated (Shredded) Low-Moisture Mozzarella

Substitution Options from the Loopy Whisk
1. If using psyllium husk powder instead of whole husks, use only 13g (1½ Tbs).
2. Tapioca Substitute - use an equal weight of arrowroot starch, cornstarch or potato starch.
3. Millet Flour Substitute - use an equal weight of finely milled/ ground brown rice flour, but the pull-apart bread might be slightly less fluffy.
4. Sorghum Flour Substitute - use an equal weight of light buckwheat flour, white teff flour or oat flour.
5. Yeast Notes - If using active dry yeast, use 8g (2½ tsp), and activate it first. Mix the active dry yeast, 1 TBS of the sugar and the warm milk and set aside for 10-15 minutes, or until frothing. Next, add it to the dry ingredients along with the psyllium gel, egg and melted butter.
6. Dough Notes -If the dough too sticky to handle easily, chill it in the fridge for 30-60 minutes before proceeding to the next step.

Recipe From the Creator of the Website: https://theloopywhisk.com/

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Music: Nothing's Funner Than Summer by Freckleland

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00:00 | Intro
00:31 | Initial Recipe Notes
02:15 | Making the Bread Dough
07:08 | Making the Filling
10:41 | Shaping the Bread
18:18 | Baking Instructions and Baking It
21:42 | Tasting and Recipe Notes
27:00 | Outro
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