Cheesy garlic pullapart buns

Did this recipe have you at ‘cheesy garlic’? The delicious combination makes these buns completely moreish. Serve them hot while the cheese is still wonderfully gooey.

Ingredients

11⁄4 cups (205g) glutenfree selfraising flour (see flour blends document)

2 cups (250g) glutenfree cornflour (cornstarch)

21⁄2 teaspoons salt, plus 1/2 teaspoon extra for sprinkling

1 tsp cracked black pepper

1 Tbsp xanthan gum

75g butter, melted, or 75ml light oil (e.g. sunflower, rice bran, canola, light olive oil) 1 large egg, at room temperature

11⁄2 cups (375ml) fullcream milk (or nondairy alternative)

1 tablespoon psyllium husk powder

1⁄2 cup (125ml) water

11⁄2 teaspoons instant dried yeast

1⁄21/2 cup (50g) coarsely grated parmesan 2 cups (250g) coarsely grated mozzarella cheese

6 large garlic cloves, crushed

1⁄3 bunch flatleaf parsley leaves, finely chopped, plus extra to serve

Preheat the oven to 190°C(170°C fanforced) with the oven rack positioned in the middle of the oven.

Grease a 22.5 x 33 x 6cm baking dish and line it with baking paper.

Sift the dry ingredients except the psyllium husk powder and yeast into the bowl of a stand mixer and whisk to combine.

Whisk the butter, egg and milk together in a small bowl, then pour this mixture on to the sifted dry ingredients.

Using the dough hook attachment, mix on low for 1 minute to combine, then increase the speed to medium and mix for a further 8 minutes to work the xanthan gum into the batter.

Stir the psyllium and water together to form a slurry, add to the bowl with the yeast, parmesan, half the mozzarella, the garlic and the parsley and mix for 1 minute more. (Alternatively, mix the ingredients together in a mixing bowl with a hand mixer.)

Leave the dough to sit for 5 minutes, then, using a 1⁄3 cup springloaded icecream scoop, transfer slightly heaped scoops of dough into the prepared dish, keeping them 1cm (1⁄2in) apart, starting in one corner and working your way across the dish, repeating until it is full and there is no more batter to scoop.

Leave in a warm, draughtfree spot to prove for 30 minutes, until risen by a third.

Once proved, scatter the extra salt and the remaining mozzarella cheese over the top, then transfer to the oven and bake for 4045 minutes, until the buns are risen and golden, the cheese is well melted and the tops spring back when you press down gently on them with two fingers.

Remove from the oven and leave to cool slightly for 2 minutes. Serve hot while the cheese is melted and gooey, with a little extra chopped parsley scattered over the top.