Monday, March 26, 2012

Gluten-Free Apricot Pull-Apart Bread

3 cups gluten-free all purpose flour (plus more for dusting and rolling)
1 packet GF yeast
1 1/2 teaspoons sea salt
1 tablespoon xanthan gum
1/2 cup pure maple syrup
3 large eggs
1/2 cup melted butter
1 cup club soda (warm)
2 cups apricot jam (plus more for glazing)

Whisk all the dry ingredients. Combine all the wet ingredients together and mix into the dry ingredients using the dough attachment of a food processor.

Turn dough out into a well-oiled glass bowl and cover in a warm place for two hours.

Preheat oven to 375 F

Pat dough out onto a heavily floured surface because the dough is very sticky. With floured hands, pat the dough out to a square (about 1/2 inch thickness) piece. Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut 12 even rolls. Place on a prepared 12" by 12" round tart pan or similar. Allow to rest a further 40 minutes. 

Brush the top generously with melted butter and apricot preserve.

Bake for 20 to 30 minutes or until rolls are baked and golden brown.


The Harried Cook said...

I love pull-apart breads and this sounds delicious!

Mia said...

Thank you!

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