Instructions
1. Activate the Yeast
In a small bowl, whisk warm milk and 1 tbsp sugar. Sprinkle yeast over the top and let it sit for about 5 minutes until foamy.
2. Make the Dough
In a large bowl, combine gluten-free flour, remaining sugar, and salt.
Add the yeast mixture, melted butter, and eggs. Mix on medium speed until a smooth, sticky dough forms. Cover and let rise in a warm place for about 45–60 minutes, until slightly puffy.
3. Prepare the Filling
Combine sugar and cinnamon in a small bowl.
Melt butter separately.
4. Layer & Stack
Lightly flour a clean surface with gluten-free flour.
Roll dough into a rectangle (about 9×12 inches).
Brush melted butter over the dough, then sprinkle cinnamon sugar evenly.
Cut dough into squares (~2 inches), then stack squares in layers into a greased loaf pan.
5. Bake
Preheat oven to 350°F (175°C).
Bake pull-apart bread for 30–35 minutes, until the top is golden and cooked through.
If edges brown too fast, loosely tent with foil.
6. Add Glaze (Optional)
In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.
Drizzle over warm bread before serving.
Tips for Best Results
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Use a gluten-free flour blend with xanthan gum for structure and softness.
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This bread is best enjoyed warm — perfect straight from the oven.
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Add nuts or raisins between layers for extra texture if desired.
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