Gluten Free Spinach Artichoke Pull Apart Bread

A while back, a reader tagged me on Facebook and showed me a video of making a gorgeous Spinach Artichoke twisty appetizer, made with gluten-full frozen pastry sheets. She asked if it could be made gluten free. (Trick question — with my gfJules Flour, of course it can!).

When I looked at the pictures though, it seemed like the pastry had risen more like a bread dough and it looked delicious that way! So I set to work making my own version as a gluten free Spinach Artichoke Pull Apart Bread.

It was really much easier than I had feared — and so gorgeous!

Using my gfJules Flour, the dough is a dream to work with; watch the quick video in my directions below — you won’t believe how soft the dough is and it bakes up beautifully.

Once you have the dough on top of the fillings, just cut in towards the center with a pastry wheel, pizza cutter or a knife and then twist! You can see this technique in my quick recipe video.

You could easily take this recipe and use just about any filling you like: sweet or savory. I urge you to get creative and experiment with your own filling combinations because I’d love to hear about them!

Treat it like a pizza or an omelet or a quiche … add whatever you like to the middle and dig in, or pull it apart, as it were.

Make this gluten free twisty pull apart bread your own, or use this classic spinach artichoke filling which I’ve even made dairy-free! See, you can do anything, really!

Just let your imagination be your guide and don’t let a little thing like gluten or dairy get in your way.

Just be sure to use my award-winning gfJules Flour; it really does make a difference. Try making this dough and trying to twist it around fillings with an ordinary, store-bought gluten free blend or one you make yourself, and you’ll be sadly frustrated.

Gluten free doughs are notorious for being dry, crumbly and brittle — definitely not what you need for a recipe like this!

My gfJules Flour, on the other hand, is exceptional for rolled doughs like gluten free pie crusts, cinnamon rolls, puff pastry and even braided breads like challah.

This Gluten Free Spinach Artichoke Pull Apart Bread is just one more wonderful way to put it to the test and to reap the delicious benefits of your efforts! Cheers to delicious gluten free bread! It will be the hit of your next party, I promise! 

Oh, and speaking of party food, check out my Gluten Free Party Food Recipe Round-Up! I just updated it (again)!

There are over 39 delicious gluten free recipes from appetizers to desserts, fancy to fast, plus brand recommendations for snacks and gluten free beer information!

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Gluten Free Spinach Artichoke Pull Apart Bread

Yield: Serves 16

Prep Time: 45 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 35 minutes

This beautiful gluten free Spinach Artichoke Pull Apart Bread is just another way to show off your gluten free baking prowess without giving away how easy it was to make! With my gfJules Flour, this dough is a dream to roll and twist - check out the video for the quick how-to!

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Ingredients

Pastry:

• 1/4 cup warm water (110° F)
• 1 Tbs. granulated cane sugar
• 2 1/4 tsp. (1 packet) active dry yeast (like Red Star® Yeast - do not use Platinum, as it's not gluten free)
• 1/2 cup cold unsalted butter or non-dairy alternative (I used Earth Balance® Buttery Sticks)
• 1/4 cup warm milk (dairy or non-dairy)
• 2 large eggs (room temperature) or favorite substitute
• 3 cups (405 grams) gfJules® Gluten Free All Purpose Flour
• 2 tsp. baking powder
• 1/2 tsp. salt (1/4 tsp. salt if using non-dairy alternative)
• 1 egg, beaten, or 2 Tbs. milk (dairy or non-dairy) for brushing on pastry before baking

Filling

• 8 ounces cream cheese, softened (I used Go Veggie® Vegan Cream Cheese)
• 14 ounces (~ 1½ cups) canned artichoke hearts, drained and chopped small
• 10 ounces fresh spinach (3/4 cup cooked and drained)
• 1/4 cup sour cream (dairy or soy sour cream or plain yogurt – I used So Delicious® Cultured Coconut Milk plain)
• 1/2 cup grated parmesan cheese (I used Go Veggie® Vegan Grated Parmesan)
• 1/2 cup shredded mozzarella cheese (dairy or vegan)
• 1 tsp garlic powder OR gluten free nutritional yeast
• ½ tsp. sea salt
• ½ tsp. pepper
• ½ – 1 tsp. red pepper flakes
• 1 tsp. Ume Plum Vinegar (optional)
• 1 egg + 1 Tbs. water (or milk) to brush onto crust before baking

Instructions

1. Mix together softened cream cheese, drained and chopped artichoke hearts, cooked and drained spinach, sour cream, parmesan, mozzarella, garlic salt, salt, pepper, red pepper flakes and vinegar (if using) in a bowl. Set aside.
2. In a small bowl or measuring cup, combine the warm water, 1 tablespoon sugar and yeast; whisk and set aside to proof. If the mixture is not bubbly and doubled in volume after 5-10 minutes, toss out and start again with fresh yeast.
3. In a large mixing bowl, whisk all dry ingredients for pastry together (gfJules Flour, baking powder and salt). Add small cubes of butter and mix with a pastry blender or a paddle attachment with a stand mixer until the butter is cut throughout the dough and the flour looks pebbly.
4. Add the milk and eggs and beat until integrated. Stir in the proofed yeast-sugar-water mixture, then beat another minute, until the dough comes together and is not too sticky or tough. If the dough seems resistant, dry or tight, add more warm water by the tablespoon and knead into the dough until it is soft but not too sticky.
5. Prepare a large baking sheet by lining with parchment paper. Turn the dough out onto a silicone pastry mat or onto a clean counter dusted lightly with gfJules Flour.
6. Divide the dough in half and roll one half of the dough gently out into a circle the size of a large dinner plate; cut off any raggy edges to make the circle even, if you prefer. Using bench scrapers or spatulas, lift the dough and transfer to the parchment-lined baking sheet. Spoon the filling out onto the rolled round, covering all of the dough.
7. Click on the photo above the recipe card to watch the quick how-to video on making this gorgeous pull-apart bread.
8. Repeat the rolling process with the other half of the dough. Lift and transfer it to top the other dough with filling. Place a drinking glass in the center of the pastry, then cut just into the glass to form 12 evenly spaced strips of stuffed dough. Gently lift up on the end of each strip and twist. (see video)
9. Brush pastry with egg wash of one beaten egg + 1 tablespoon water, or warm milk of choice.
10. Cover with oiled wax paper or parchment and set in a warm place to rise for 30 minutes.
11. While the pastry rises, preheat oven to 350º F (static) or 325º F (convection).
12. After rising, remove paper and place pastry in the oven to bake for 20 minutes, or until lightly browned and  a toothpick inserted into the pastry comes out clean.
13. Remove to cool on a wire rack before serving.

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  gfJules All Purpose Gluten Free Flour

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

In case you missed it — here’s the video showing how to get that gorgeous TWIST in this dough:

I can’t wait to see what filling combinations YOU come up with!

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