My gluten-free pull-apart bread

Ingredients for 1 servings:

• 1 tbsp psyllium husk
• 400 ml water, lukewarm
• 500 g flour (gluten-free bread mix B), e.g. from Schär
• 1 cube of yeast
• 1 tsp sugar
• 1 tsp salt
• 30 g butter
• 1 tbsp fruit vinegar
• 150 g herb butter

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Stir the psyllium husk into 400 ml of lukewarm water and let it stand for 10 minutes. Pour the prepared mixture into a bowl and crumble the yeast into a well, add the sugar on top and the salt to the side. Add the butter, fruit vinegar, and the water-psyllium husk mixture. Knead everything into a smooth dough; it should pull away from the bowl. Then tip it out onto a lightly floured work surface and knead again by hand. Divide into two pieces. Roll out one piece first and spread with half of the herb butter. Now cut into strips about 10 cm wide, then into pieces about 10 cm wide. Fold each piece once and stand upright in a springform pan lined with baking paper. I started around the edge first, leaning the pieces against the edge of the springform pan. Then I did the next round, leaning the pieces against the pieces from the first round. By then the first piece of dough should be used up. Prepare the second piece just like the first, brushing it with herb butter, then cut it into 10 x 10 cm pieces and continue folding until the pan is full. Cover and let stand for about 20 minutes. Preheat the oven to 200 degrees Celsius (convection oven) and bake the pull-apart bread for 25 to 30 minutes. The herb butter makes the bread super moist and delicious.