BEST Gluten-Free Cheesy Garlic Pull-Apart Bread (Soft & Gooey!) | Step by Step Recipe

This gluten-free, egg-free pull-apart bread is soft, fluffy, and packed with cheesy garlic goodness — made with nutrient-dense flours like sorghum and millet! Ingredients For the Brioche Dough: 160g Tapioca Flour 135g Millet flour 25g Sorghum flour 13g Psyllium husk powder (or 15g whole husk) 8g Active dry yeast (or 6g instant yeast) 6g Baking powder 5g Xanthan gum 5g Salt 25g Sugar 180g Lukewarm water 135g Milk 50g Unsalted melted butter For the Filling: 55g Softened salted butter 1tsp Garlic powder 2 tbsp Fresh or dried herbs (parsley, oregano, or rosemary) 1/4 tsp lack pepper 80g Cheddar cheese 80g Low-moisture mozzarella Instructions Activate Psyllium Gel: Whisk psyllium husk with lukewarm water and let thicken for a couple of mins Activate Yeast (if using active dry): Mix yeast with milk and sugar. Let sit 10 min until foamy. Mix Dough: Combine flours, baking powder, xanthan gum, and salt. Add psyllium gel, yeast mix, and melted butter. Mix 4–5 min (stand mixer) or 6–8 min by hand, until soft and sticky. Make Garlic Butter: Mix softened salted butter with garlic powder, herbs, and pepper. Shape & Fill: Roll dough into a 30cm (12in) square. Spread garlic butter and sprinkle cheeses evenly. Cut into 16 squares and stack them into a parchment-lined 9x5in loaf pan. Prove: Cover and let rise for 1½ hours or until doubled in size. Bake: Preheat oven to 350°F (180°C). Bake 46–48 min, until golden. If it browns too quickly, cover loosely with foil. Cool & Enjoy: Let rest for 10 min, then pull apart or cut and enjoy that cheesy, garlicky goodness! Tip: Use a kitchen scale — precision is key for perfect gluten-free baking!