Gluten Free Cheesy Garlic Monkey Bread

• 份量: 12 servings
• 准备时间: 45 minutes
• 总时间: 2 hours 40 minutes

配料

35 g (2½ tbsp) salted butter

15 g (1 tbsp) olive oil

4-5 garlic cloves, finely minced

2 tbsp finely chopped fresh parsley

¼ tsp salt

¼ tsp pepper

15 g (3 tbsp) whole psyllium husk (If using psyllium husk powder, use only 13g.)

180 g (¾ cup) lukewarm water

160 g (1⅓ cups + 1 tbsp) tapioca starch

135 g (1 cup) millet flour, plus extra for flouring the surface

25 g (3 tbsp) sorghum flour

25 g (2 tbsp) caster/superfine or granulated sugar

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

6 g (1½ tsp) baking powder

5 g (2 tsp) xanthan gum

5 g (1 tsp) salt

100 g (⅓ cup + 1½ tbsp) whole milk, lukewarm

1 US large/UK medium egg, room temperature

25 g (2 tbsp) olive oil

75 g (about ¾ cup) coarsely grated/shredded low-moisture mozzarella cheese

75 g (about ¾ cup) coarsely grated/shredded cheddar cheese

步骤

Garlic herb butter:

In a small saucepan, combine all the garlic herb butter ingredients and cook them, with occasional stirring, over medium-low heat for about 2-3 minutes, until the butter has melted and the mixture is vigorously bubbling (the ingredients have started to fry). The garlic will smell very fragrant.

Remove from the heat and allow to cool until warm. At this point, you can taste the garlic butter and adjust the seasoning as needed.

Gluten free brioche dough:

To make the dough, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the lukewarm milk and a tablespoon of the sugar. Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.

Add the milk, egg and oil to the psyllium gel, and mix well to combine.

Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free monkey bread.

The final dough will be slightly sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final bread too dense and dry.Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will make the dough slightly less sticky and therefore easier to handle.

Assembling the monkey bread:

Line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper and set aside until needed.

Turn out the dough onto a lightly floured surface and shape it into a ball.

Roll out the dough into a 10x14-inch (25x35cm) rectangle and then use a pizza cutter or a sharp knife to cut it into about 1½-inch (4cm) squares.

Take one of the squares and pinch the four corners together to essentially form a tiny pouch, and shape it into a ball (it’s best to work with floured hands to make the slightly sticky dough easier to handle). See blog post for photos.Repeat the process with the rest of the squares. Don’t worry if your dough balls aren’t perfectly neat – this bread is meant to be rustic!

Place the dough balls into a large bowl and pour over the warm garlic herb butter (if the butter has cooled down too much and solidified, reheat it briefly until warm).Shake the bowl to coat all the dough balls with the garlic butter. You can also lightly toss them in the butter with your hands, but use a gentle touch so you don’t squish them too much. Again: don’t stress if a few of the dough balls end up a bit misshapen, your monkey bread will still turn out amazing!

Mix together the coarsely grated/shredded mozzarella and cheddar cheese until well combined.

Layer the garlic-butter-coated dough balls with the grated cheese in the lined loaf pan: create one layer of the dough balls, sprinkle evenly with about ⅓ of the grated cheese, then create another layer of the dough balls, sprinkle on another ⅓ of the grated cheese, and finally arrange the rest of the dough balls on top. (See blog post for photos.)Reserve the remaining ⅓ of the grated cheese for sprinkling on the bread later on.

Proofing:

Lightly cover the bread with a sheet of plastic wrap/cling film (to prevent it from drying out) and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment. Make sure to remove the bread from the oven when you start pre-heating it!

Baking the monkey bread:

Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC).

Once doubled in size, place the monkey bread onto a baking sheet (to catch any drips), then place it into the oven and bake for about 35 minutes or until it's light golden brown on top. If the top of the bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up).

After 35 minutes, take the bread out of the oven and sprinkle over the reserved cheese. Return to the oven for a further 5-10 minutes, until the cheese has melted and started browning in spots.

Remove the monkey bread from the loaf pan straight away. Allow it to cool for 5-10 minutes before serving. You can brush any exposed bread crust (that isn't covered by the cheese) with some melted butter to make it softer, and sprinkle the bread with chopped parsley, if you wish.

Storage:

This gluten free cheesy garlic monkey bread is best served hot or warm, fresh from the oven. You can store any leftovers until the next day in a closed container and reheat them before serving, in the microwave for 15–20 seconds or in a 350ºF (180ºC) oven for 5-10 minutes.

备注

For high altitude reduce the yeast and add more water. Cook at higher temp.