CHEESY GARLIC PULL-APART BUNS
MAKES APPROXIMATELY 18 BUNS
Did this recipe have you at ‘cheesy garlic’? It’s a delicious combination that makes these buns completely moreish. Serve them up hot while the cheese is still wonderfully gooey.
1¼ cups gluten-free self-raising flour 2 cups gluten-free cornflour (cornstarch) 2½ teaspoons salt, plus ½ teaspoon extra for sprinkling 1 teaspoon cracked black pepper 1 tablespoon xanthan gum 75 grams butter, melted, or 75ml light oil (e.g. sunflower, rice bran, canola, light olive oil) 1 large egg, at room temperature 1½ cups full-cream milk (or non-dairy alternative) 1 tablespoon psyllium husk powder ½ cup water 1½ teaspoons instant dried yeast ½ cup coarsely grated Parmesan 2 cups coarsely grated mozzarella cheese 6 large garlic cloves, crushed ⅓ bunch flat-leaf parsley leaves, finely
