Gluten-Free Nutella Pull-Apart Bread

My favorite breakfast when I was a child was a slice of bread with Nutella. I know, I know not the healthiest, but it is so comforting and delicious! It was like a real treat, and as someone who is not a morning person, it defiantly made my morning more bearable. In the past years, my breakfasts have definitely become healthier, however, in the last few days I've been feeling nostalgic and I needed some comforting food that will remind me of my childhood, so I decided to bake a gluten-free Nutella pull-apart bread. And it turned out heavenly! A slice of bread with Nutella is one thing, but freshly baked bread with Nutella in-between is just an entirely new level of joy!

Gluten-Free Nutella Pull-Apart Bread Recipe.

This bread is pillowy soft, tender, chocolaty, Nutella-infused, flavorful and so delicious!

To make it even more chocolaty, dip it in a chocolate sauce. It's an absolute treat!

How to make this Gluten-Free Nutella Pull-Apart Bread?

To make this bread you won’t need any special equipment like a bread machine.

In total there are 3 steps to make this bread.

1. Make the dough and let it rise.

2. Once it rises, roll the dough to a rectangle and spread the Nutella or dairy-free chocolate & hazelnut spread evenly.

3. Cut into 6 long strips. Stack 3 strips on top of each other, so you have 2 stacks of 3 strips. Cut each stack into 4 smaller stacks. Layer the stacks to a greased parchment paper-lined  9x5in (23x13cm) loaf pan. Cover with a kitchen towel and let it rest for 30 minutes. And it is ready to bake!

I recommend that you let the bread rise twice because it just gets more soft and pillowy.

To find the exact amount of the ingredients and step-by-step instructions, scroll at the end of this page.

what flour to use to make it?

I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :

1. White Rice Flour

2. Brown Rice Flour

3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)

4. Tapioca Flour (tapioca starch is the same as tapioca flour)

5. Xanthan Gum

If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.

To find the recipe for my gluten-free flour mix click, HERE.

*freezing tip:

This Gluten-Free Nutella Pull-Apart Bread is freezer friendly. To freeze it simply wrap the loaf or the slices in plastic foil and place it in a freezer friendly bag or container. To defrost it, thaw in the fridge or room temperature or warm it up in the oven on 180C (350F) degrees. The bread will stay good in the freezer for up to 4 months.

* fodmap tip:

*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

*Use a lactose-free or dairy-free alternative to Nutella.

*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App

*gluten-free tip:

If you are celiac or highly sensitive to gluten, buy certified gluten-free yeast. Dried instant yeast is naturally gluten-free, however, depending on the manufacturing place and process there can be cross-contamination.

Recipe