GF Pull-Aparts

(Left: Garlic-Parmesan Pull-Aparts; Right: Pepperoni-Stuffed Pull-Aparts)
** Recipe from Gluten Free Gobsmacked **

Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so).   

* 1 c. warm milk (or water or soy milk or rice milk), between 110*-115*F
* 1 Tbl. yeast
* 1 Tbl. honey
* 4 Tbl. melted butter (for dough) + more (for rolling dough balls in)
* 1 egg
* 2 1/4 c. Gluten Free Flour Mix (70% whole grain/30% starch)
* 2 tsp. xanthan gum
* 1 1/2 tsp. baking powder
* 1 tsp. salt

For Garlic-Parmesan Pull-Aparts Add:

* 1 1/2 tsp. granulated garlic
* 1/2 c. shredded parmesan

Heat oven to 375.  Flip pie plate upside down onto a piece of parchment paper.  Trace outer edge.  Cut to fit your tracing.  Flip pie plate right side up.  Lightly butter inside bottom of pie plate (to help parchment stay in place).  Press the now circle-shaped parchment into pie plate.  Edges will wrinkle up a bit, but will make it so much easier to get pull apart out of pan when done.  Mix together warm milk (110*-115*F), yeast and honey.  Set aside to proof.  In mixer bowl, blend dry ingredients:  GF Flour mix, xanthan gum, baking powder and salt.  If you are making garlic parmesan version, add granulated garlic now.  Add wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.  Mix on low until blended.  Then turn mixer up a little faster and mix an additional 2-4 min. Melt a couple of Tbl. of butter into a cereal bowl.  Divide dough into 12 balls (about 2-2 1/2" in diameter).  Roll each in melted butter then place into parchment lined pie dish.  Sprinkle with parmesan cheese.  Bake 20-25 min. until the tops are golden brown and the internal temperature registers between 195-204*F.   Serve warm with an appropriate dipping sauce (if you’d like).