Gluten Free Spinach Artichoke Pull Apart Bread
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Click on the photo above the recipe card to watch the quick how-to video on making this gorgeous pull-apart bread.
- 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)
- Brush pastry with egg wash of one beaten egg + 1 tablespoon water, or warm milk of choice.
- Cover with oiled wax paper or parchment and set in a warm place to rise for 30 minutes.
- While the pastry rises, preheat oven to 350º F (static) or 325º F (convection).
- 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.
- Remove to cool on a wire rack before serving.
Video
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.