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/ CONNECT WITH ME ON SOCIAL Website: https://savorysaver.com/ Email: [email protected] Pinterest:   / savorysaver   Instagram:   / savorysaver   Facebook:   / savorysaver1   Music: Nothing's Funner Than Summer by Freckleland SavorySaver participates in the Amazon Services LLC Associates Program, an affiliate advertising program. As an Amazon Associate, I earn from qualifying purchases at no extra cost for you. - 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 -