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Gluten Free Pull-Apart Christmas Tree

Gluten Free Pull-Apart Christmas Tree

This delightful bread will be the centrepiece of your next holiday gathering! A simple gluten free yeast dough is shaped into a Christmas tree, baked, and then brushed with butter a sprinkled with seasonings for a festive treat.

Ingredients:
1 cup warm Water 105-110°F (237 mL)
4 tsp Active Dry Yeast (13 g)
1/4 cup Honey or Sugar
3 cups Gluten Free All Purpose Flour (408 g)
1 Tbsp + 2 tsp Xanthan Gum (15 g)
2 tsp Baking Powder
1 3/4 tsp Salt
4 Eggs or ¼ cup Gluten Free Egg Replacer (40g) (prepared according to package directions); if using whole eggs, watch the dough to see how much liquid you need to add in the end if any
1/4 cup Olive Oil (60 mL)
1/2-1 cup warm Water, as needed
1/3 cup Butter, melted
1/4 tsp Garlic Powder
1/4 tsp Italian Seasoning
Marinara Sauce, for dipping

Instructions:
Place warm water, yeast and honey or sugar in a small bowl; let sit for 5 minutes or until active and bubbly. While waiting, prep dough ingredients.
In a large bowl of a stand mixer, combine flour, xanthan gum, baking powder and salt. Whisk to combine.
Next add the yeast mixture, eggs and oil to the flour mixture. Blend on medium using a dough hook. Add additional water as needed starting with a tablespoon at a time. Knead in your mixer for 5 minutes.
Line a large baking sheet with parchment paper. Using a 2 tablespoon cookie scoop, scoop the dough and place each ball on the prepared baking sheet, forming a tree shape with each scoop. Lightly cover with plastic wrap or a light towel. Either leave in a warm draft free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size. This will take 1-2 hours, depending on how warm your area is. The oven method only takes about an hour. Bake in a preheated 350°F oven 15-25 minutes or until lightly browned, but still soft.
Mix together melted butter, garlic powder and Italian seasoning. Brush over the warm rolls and serve with your favourite pasta sauce.

This recipe was sourced from bobsredmill.com

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