Gluten Free Cheese Bread Sharing Wreath
This is a great gluten free showstopper. We have made it in a Bundt tin, to reflect a wreath shape for Christmas and filled the centre with a small camembert. You can make this in a 2lb loaf tin (without the camembert filling) or make mini ones in a muffin tin. Just reduce the baking time if you're making smaller ones.
Credited to: Coeliac UK
Kcal: 437.8
Difficulty: More of a challenge
Serves 10
10 mins prep
60 mins cooking time
Ingredients
- 350mls warm water
- 1 tsp sugar
- 7g sachet of dried yeast
- 1 tsp cider vinegar
- 4 tsp vegetable oil
- 2 medium eggs
- 450g gluten-free bread flour
- 1 tbsp chopped rosemary
- 200g Cheddar cheese grated (reserving 50g for the 2nd bake)
- 50g parmesan
- 50g sweet drop red peppers
- 50g butter
- 1 tsp fresh parsley
- 2 cloves of garlic
- 1 small camembert
- 6 sliced cooked streaky bacon
- 50g cheddar cheese
- 4 sprigs of rosemary to garnish
Notes: * Search our food and drink information for suitable products
Method
- Pre-heat the oven to 200˚C/ 400˚F/gas mark 6.
- Place the warm water, sugar, and yeast into a bowl and leave for 10 minutes so the yeast can start to work.
- Mix the cider vinegar, vegetable oil, and egg, and reserve.
- In another bowl, place the gluten-free bread flour, adding the water, yeast mix and egg, and mix for 5 minutes at medium speed.
- Add the cheeses, half of the sweet drop red peppers, and herbs and mix for a further minute to combine.
- Place into a greased Bundt tin and leave for 40 minutes to prove or until it doubles in size.
- Then place into the oven and bake for 40-45 minutes, so a knife inserted comes out clean.
- Leave to cool, placing on a sheet of foil, then score the bread diagonally one way and repeat in the opposite direction but do not cut through the bread. Place the small camembert in the middle.
- Combine the butter, garlic, and parsley.
- Brush this mixture over and into the cuts of the bread. Place the cooked bacon between the cuts, followed by the reserved grated cheese, and sweet drop red peppers.
- Bake for 10-15 minutes, until lightly golden and the cheese has melted.
Nutritional information per serving
Kcal
437.8
Fat
24.1g
Carbs
37.3g
Protein
18g
Fibre
0.6g
Sugars
0.6g
