It is wonderful on a Sunday morning baking a fresh loaf of cheesy, chilli bread and eating it  fresh from the oven with lashings of butter!

This may sound like I am selling it to you...but to be honest you need this recipe for when you are on  a gluten free diet and having something like this is just as good as fresh, hot, bread (without all the effort!)

We love the way you can just pull off a chunk of the bread, smother with butter and enjoy. No need for cutting or slicing ...hence the name - Pull-Aparts!! 🙂

Recipe For Gluten Free Herb, Cheese and Chilli Pull-Apart!

• 2 cups of Self Raising Gluten Free Flour
• 1 teaspoon of baking powder (gluten free)
• 1 cup of grated cheese (I use ½ Parmesan and ½ tasty lactose free cheese)
• 60 g of butter -diced
• Fresh herbs - I use Rosemary, Thyme, Oregano, and Parsley (you can use whatever herbs you like and as much or as little)
• ¾ cup of milk (I use almond milk)
• 2 tablespoons of Chilli and Garlic Sauce (or Olive Tapenade if you don't like the heat of chilli)
• Olive oil for coating

• Preheat the oven to a moderate temp - 180c and line a loaf baking tin with baking paper.
• In a bowl, mix in the flour and baking powder and then add in the butter. Use your fingertips to blend in the butter to make a crumbly texture.
• Mix in the herbs and cheese and mix well.
• Add in the milk and combine to make a dough.

Tip - Making this Gluten Free Herb, Cheese and Chilli Pull-Apart can get a little sticky but I put spray oil on my hands and then mix into a dough. This stops messy, sticky hands.

• Roll into balls and line up on baking paper.
• Drizzle with Olive oil and roll balls around so that they are coated with the olive oil.
• Place the balls into the tin and press in lightly

• Cover the top with the Chilli and Garlic Sauce and sprinkle with some herbs.
• Place in the oven for 30- 40 mins or until it starts to go a little brown on the top.

You could also smother the top with Olive Tapenade instead of the chilli for a different taste that is just as delicious!

Min recently emailed to say how much she liked this recipe ...

"I am only a year into this new gluten free lifestyle and it has changed my world (and given me relief from IBS for the first time in my adult life). The moment I saw your pull apart I was pulling ingredients from my pantry.  My family and I have just enjoyed this fabulous "bread" for lunch and I am in love!!  I didn't have the olive tapenade, but I did have spring onions in the fridge, plenty of fresh oregano & thyme and it was sooooo delicious!  Through winter I have lamented the loss of bread with my homemade soups, watching the rest of my family indulge, but now I have a substitute that is truly scrummy!  I now can't wait to try your other savoury dishes.... especially the asparagus, mushroom and bacon slice....already drooling!! "

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