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 :
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.
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
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.
Gluten-Free Nutella Pull-Apart Bread
- 8 g instant yeast
- 2 tablespoon sugar
- 500 g gluten-free flour
- ½ teaspoon salt
- 2 eggs
- 100 g unsalted butter
- 250 ml lactose-free milk
- 150 g lactose-free or diary-free Nutella alternative
- 1 small egg (beaten) (optional)
For the Chocolate Sauce
- 100 g dark chocolate
- 100 ml lactose-free heavy cream
- Add 1 teaspoon of sugar over the yeast and ⅓ cup of lukewarmmilk. Stir to dissolve.
- In a large bowl combine flour, rest of the sugar, salt. Add melted butter, dissolved yeast, eggs and the rest of the milk.
- Cover the dough with a plastic wrap, place it in a warm place and let it rise for about 40min or until double in size.
- On a floured surface, using a rolling pin roll the dough to a rectangle of about 20x12 inches (50x30cm).
- Spread Nutella evenly. 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.
- Preheat the oven to 350F (180C).
- Brush the bread with beaten egg.
- Bake for 15-20 minutes until golden brown.
To make the chocolate sauce
- Melt the chocolate and mix it with the heavy cream.
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