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A bread bun pulled from the gluten-free mozzarella pull-apart bread

Gluten-Free Mozzarella Pull-Apart Bread

by Sandra - Fun Without Gluten
This is a quick-rise gluten-free bread that makes the most amazing fluffy and tasty pull-apart bread buns filled with gooey mozzarella cheese. 
Amazingly, this recipe does not need gluten-free bread flour, despite it appearing like bread.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Bread Dough Resting Time 1 hr
Total Time 2 hrs
Course baking, bread
Cuisine Italian
Servings 8 bread buns

Equipment

  • 23-cm round cake or springform tin 

Ingredients
  

  • 300 ml full-fat milk
  • 1 tbsp runny honey
  • 1 tbsp sugar
  • tsp dried yeast
  • 400 g store-bought or homemade gluten-free plain flour
  • 2 tsp xanthan gum (reduce by half if your store-bought flour has xanthan gum already included in the blend)
  • 70 g tapioca flour
  • 1 tsp gluten-free baking powder
  • 10 g Parmesan cheese, grated
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • or
  • 1 tbsp of each above herb, but using fresh leaves.
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp apple cider vinegar
  • tbsp olive oil
  • 2 eggs, separated
  • 200 g mozzarella cheese, cut into equal pieces for each bun
  • freshly cracked black pepper, to season

GARLIC BUTTER

  • 3 tbsp butter, melted
  • 1 garlic clove, sliced in half
  • 1 sprig fresh rosemary
  • sea salt, to season the tops of the rolls

GARNISHING

  • 3 sprigs fresh rosemary, cut into small stalks

Instructions
 

GLUTEN-FREE MOZZARELLA PULL-APART BREAD

    Bread Dough Preparation

    • Gather and measure all the ingredients listed
      Ingredients needed to make gluten-free mozzarella pull-apart bread
    • Heat the milk in the microwave on HIGH for 1 ½ min or on the stove until it feels warm to the touch.
    • Stir in the honey and sugar, followed by the yeast.
    • Cover the milk mixture with plastic film and set it aside in a warm place to activate for 10 minutes.
    • In a large bowl, mix the flours, xanthan gum, baking powder Parmesan cheese, dried or fresh herbs, garlic powder and salt.
      In a large bowl, mixing the ingredients for the gluten-free mozzarella pull-apart bread
    • In a separate small bowl, mix the egg yolks, apple cider vinegar and olive oil. Add this mixture to the flour mixture.
    • Add the yeast mixture to the flour mixture. Mix well.
      Adding and mixing in the yeast mixture to the flour mixture.
    • In a clean oil-free glass or ceramic bowl, whisk the egg whites until soft peaks form.
    • Fold the egg whites thoroughly into the flour mixture using two spatulas.
      Folding the egg whites thoroughly into the flour mixture using two spatulas.
    • Line a 23-cm round cake or springform tin with baking paper, trimming the excess paper nearer to the edge of the tin. This step is crucial to avoid the buns sticking to the tin due to some of the cheese oozing out.
    • Using a standard-size ice cream scoop or large spoon, scoop equal portions of dough into the tin/s. Don’t worry if the dough balls touch each other, they are supposed to be snug in the tin.
    • Place the mozzarella pieces on each dough portion. Crack some black pepper over the mozzarella.
      Placing the mozzarella pieces on each dough ball.
    • Top each dough ball & mozzarella with the remaining dough.
      Repeating the scooping and positioning of 8 dough balls on top of the mozzarella pieces.
    • Using your fingers, dip them in some warm water and gently smooth out the tops of the dough balls and tidy up the sides if any cheese is poking out. 
      ntly smoothing out the tops of the dough balls and tidying up the sides
    • Cover the tin with plastic wrap and a tea towel. Set aside to rise in a warm place for one hour.

    GARLIC BUTTER

    • In a small saucepan, melt the butter over low heat. Once melted, turn the heat off and add the halved garlic cloves, Cover and set aside to infuse.
      In a small saucepan, melting the butter over low heat with the garlic.

    Baking

    • Preheat the oven to 200°C/400°F.
    • Once the bread has risen, bake it for 15 minutes on the middle shelf.
      Once the bread has risen, bake for 15 minutes on the middle shelf.
    • Cover the tin with some foil to prevent the bread from over-browning. Cook for a further 15 minutes. Don’t be alarmed if you see some of the mozzarella cheese between the bread buns. They will set when cooled down and add an extra texture of flavour and crunchiness.
    • Immediately, brush the bread with the melted garlic-butter infusion and sprinkle some sea salt.
      Brushing the bread with the melted garlic-butter infusion.
    • Allow the bread to cool in the tin for 15 mins.

    SERVING

    • Remove the bread from the tin by lifting both sides of the baking paper. Peel the paper from the bread and place the intact bread arrangement down on a serving plate.
    • Decorate with some short fresh rosemary sprigs.
      Decorating with some short fresh rosemary sprigs.
    • Pull apart each warm read when serving. They will still be warm and the mozzarella cheese will ooze out and be stringy.

    Notes

    • Best on the same day of baking
    • To store, wrap each bun in plastic wrap and chill
    • Reheat individual buns unwrapped in the microwave for 1 – 1,30 minutes on the second-highest setting
    • Reheat entire pull-apart bread in a low oven covered in foil for 15 minutes
    • Freezes well wrapped in plastic & foil.
    Keyword gluten-free baking, gluten-free bread, gluten-free bread buns, gluten-free italian
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