Gluten Free Bacon Cheddar Pull-Apart Bread

Hi friends! Do I have your attention yet? So, here's the thing, our lovely test kitchen chef developed a recipe here at Bob's Red Mill for Bacon Cheddar Pull Apart Bread. You can get the gluten full recipe here. Seriously, that combination makes everyone weak behind the knees with salivating happiness. We posted it on our social media channels and people went nuts. Most notably, our gluten free friends wanted to know how to make a gluten free version . . . My men at home were more than happy for me to take on the challenge of making this Gluten Free Bacon Cheddar Pull-Apart Bread. It only meant they got to do a lot of taste testing. Do not let this bread scare you. It's so easy and the shape is forgiving. If you don't want to go through the layering steps, by all means mix the bacon and cheese into the dough or layer dough balls with bacon and cheddar like you would in monkey bread. Now, let me explain the intoxicating smell of freshly baked bread layered with crispy bacon, sharp cheese, and melted garlic butter . . . Do you need me to say more? Um, you have to make this! Trust me, you will make yourself and everyone around you happy that you did! Pure happiness . . . Dairy free friends, feel free to use your favorite dairy alternatives here. We don't want you to miss out either. Happy baking!

Bacon and Cheese Layered Bread

Makes one 9 x 5-inch loaf

• ¾ cup Warm Water
• 1 Tbsp Active Dry Yeast
• 1 tsp Sugar
• 1 cup Bob's Red Mill Rice Flour
• ½ cup Potato Starch
• ¼ cup Sugar
• ¼ cup Cornstarch
• ¼ cup Sorghum Flour
• 2 tsp Baking Powder
• 2 tsp Xanthan Gum
• ¼ tsp Salt
• 2 Tbsp Butter, melted
• 1 Tbsp Apple Cider Vinegar
• 2 Eggs
• 10 Pieces Bacon, cooked and chopped
• 1 ½-2 cups Cheddar Cheese
• 6 Tbsp Butter, melted
• 1 ½ tsp Crushed Garlic

Combine the warm water, yeast, and 1 tablespoon sugar in a bowl and allow to proof for 10 minutes. In the bowl or your stand mixer, combine the rice flour, potato starch, sugar, cornstarch, sorghum flour, baking powder, xanthan gum, and salt. Mix until blended. Next add the yeast mixture, melted butter, apple cider vinegar, and eggs to the dry ingredients. With your dough hook, blend the mixture until well blended and then knead the dough with your dough hook for 5 minutes. Place the dough into a well oiled bowl, cover with plastic wrap, and allow to rise for 1 hour or until doubled in size. Once the dough has risen, grease a 9 x 5-inch bread pan with oil. Place the pan on its side long ways. Using a ¼ cup scoop, scoop out dough, using wet hands, flatten the dough and place on the side of the bread pan. Next sprinkle with cheese, then bacon and then spoon a little garlic butter on that layer. Continue layering in this order until all the dough is used. Sprinkle with any bacon that is left over and a little extra cheese. Pour any garlic butter that’s left over the top. Next cover the pan with plastic wrap, place in a warm area to rise. Allow to rise for 30 minutes or until doubled in size. Preheat the oven to 350°F. Bake for 30 minutes or until golden brown. Allow to cool slightly before slicing.