Gluten Free Vanilla & Chocolate Conchas Recipe
This Gluten Free Pull Apart Cheese Bread is a deliciously soft and cheesy treat, perfect for sharing. Made with a blend of gluten free flours and filled with mozzarella and cheddar cheeses, this bread features a flavorful garlic butter brush and fresh parsley for an aromatic touch. Its pull-apart texture makes it ideal for gatherings or as a savory snack.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
- Diet: Gluten Free
Ingredients
Dough
- 2 1/2 cups Gluten Free All Purpose Flour Blend With Xanthan Gum
- 1/2 cup Tapioca Starch
- 1 tablespoon Psyllium Husk Powder
- 2 teaspoons Instant Yeast
- 1 tablespoon Sugar
- 1 teaspoon Fine Sea Salt
- 1 cup Warm Milk
- 1/4 cup Warm Water
- 3 tablespoons Melted Butter
- 1 large Egg
- 1 teaspoon Apple Cider Vinegar
Filling & Topping
- 2 tablespoons Melted Butter
- 1 teaspoon Garlic Powder
- 1 1/2 cups Shredded Mozzarella Cheese
- 3/4 cup Shredded Cheddar Cheese
- 2 tablespoons Chopped Parsley
Instructions
- Prepare the Pan and Dry Ingredients: Grease a 9×5 inch loaf pan thoroughly. In a large bowl, whisk together the gluten free flour blend, tapioca starch, psyllium husk powder, instant yeast, sugar, and fine sea salt to ensure even distribution.
- Mix Wet Ingredients and Combine: In a separate bowl, whisk the warm milk, warm water, melted butter, egg, and apple cider vinegar. Add this wet mixture to the dry ingredients and beat for 2 to 3 minutes until the dough is sticky and stretchy, indicating proper gluten-free hydration.
- Rest the Dough: Cover the dough and allow it to rest for 20 minutes. This resting period allows the psyllium husk powder to fully hydrate, making the dough easier to work with and shaping it better for the baking process.
- Prepare Garlic Butter and Fill Dough Pieces: Mix the melted butter with garlic powder. With wet hands, divide the dough into 16 equal pieces, flatten each piece slightly, brush with the garlic butter mixture, and place a pinch of mozzarella and cheddar cheese in the center of each piece.
- Assemble and Proof: Loosely stack the filled dough pieces in the greased loaf pan, sprinkling chopped parsley between the layers for added flavor. Cover the assembled loaf and let it rise for 40 to 55 minutes, or until the dough becomes puffy and has nearly doubled in size.
- Bake the Bread: Preheat your oven to 375°F (190°C). Bake the loaf for 35 to 42 minutes, until the bread turns golden brown and the internal temperature reaches 205°F (96°C), ensuring it is fully cooked.
- Cool Before Serving: Allow the bread to cool in the pan for 15 minutes before pulling apart. This cooling step helps the cheese to settle and maintains the bread’s soft, pull-apart structure for an ideal eating experience.
Notes
- Make sure the milk and water are warm, not hot, to activate the yeast without killing it.
- Use wet hands when shaping dough pieces to prevent sticking.
- The resting and proofing times might vary depending on ambient temperature; warmer environments speed up yeast activity.
- Serve warm for the best melty cheese pull-apart texture.
- Store leftovers in an airtight container and reheat gently to maintain softness.
