Apricot Pull-Apart Bread

Apricot Pull-Apart Bread


  • 3 cups gluten-free all purpose flour (plus more for dusting and rolling)

  • 1 packet GF yeast

  • 1 1/2 teaspoons sea salt

  • 1 tablespoon xanthan gum

  • 1/2 cup pure maple syrup

  • 3 large eggs

  • 1/2 cup melted butter

  • 1 cup club soda (warm)

  • 2 cups apricot jam (plus more for glazing)


  1. Whisk all the dry ingredients. Combine all the wet ingredients together and mix into the dry ingredients using the dough attachment of a food processor.

  2. Turn dough out into a well-oiled glass bowl and cover in a warm place for two hours.

  3. Preheat oven to 375 F

  4. Pat dough out onto a heavily floured surface because the dough is very sticky. With floured hands, pat the dough out to a square (about 1/2 inch thickness) piece. Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut 12 even rolls. Place on a prepared 12″ by 12″ round tart pan or similar. Allow to rest a further 40 minutes.

  5. Brush the top generously with melted butter and apricot preserve.

  6. Bake for 20 to 30 minutes or until rolls are baked and golden brown.