REZEPT: glutenfreies Knoblauch-Käse Zupfbrot

Rezept für glutenfreies Pull-Apart Bread.

Zwar bin ich schon eine ganze Weile bei Pinterest (@OhneGluten) angemeldet, jedoch erst seit ein paar Wochen dem Wahn verfallen. Die Anzahl meiner Pinnwände häufen sich sowie die Anzahl der gepinnten Rezepte, DIY-, Organisations- und Einrichtungsideen. Ein Rezept was mir in den letzten Wochen immer öfter auffiel, konnte ich dieses Wochenende auch endlich ausprobieren. Die Rede ist von einem Pull-Apart Knoblauchbrot. Das Zupfbrot wird schachbrettartig angeschnitten, befüllt und gebacken. Es sieht nicht nur mega gut aus, schmeckt auch noch super lecker und funktioniert sogar mit glutenfreiem Brot! Nicht zuletzt ist es auch noch relativ schnell in ca. 20 Minuten zubereitet. 

ZUTATEN 
1 großes glutenfreies Baguette oder 2 kleine Baguette (hier: Schär Mini-Baguette) 
100g geschmolzene Butter
100g Käse (hier: Mozzarella)
2 Knoblauchzehen
1-2 EL Petersilie

ZUBEREITUNG
1. In das Brot ein Schachbrettmuster anschneiden. 
2. Vorsichtig das Brot auseinanderziehen und mit dem Käse befüllen. Wenn das Brot zu sehr beladen ist, sollte man zwei Spieße (vorne und hinten) in das Brot stecken, so fällt es später beim Backen nicht auseinander. 
3. Butter schmelzen, Knoblauch pressen und mit der Petersilie zur Butter geben und alles gut verrühren. 
4. Die Kräuterknoblauchbutter mit einem Löffel auf dem Brot (besonders in die Ritzen hinein) verteilen. 
4. Das Brot für ca. 8 Minuten auf mittlerer Schiene (200°C) backen. 


*Ein Baguette habe ich mit 3 (links) und das andere mit 4 (rechts) Längsstreifen geschnitten. Das mit 4 Streifen war am Ende zwar etwas überfüllt, hat aber mit dem Spieß gut gehalten -> außerdem war es natürlich noch geschmacksintensiver da es mehr Käse und Kräuterbutter enthielt. 



 

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