Gluten-Free Twisted Pesto Bread
A stunning spiral loaf swirled with pesto, made from gluten-free flour blend. The dough is shaped into two strips, twisted together, and baked until golden. Best cooled completely before slicing to reveal the vibrant pesto ribbons running through soft, tender crumb.
Ingredients
Instructions
- 1
Prepare dough according to gluten-free mix instructions.
- 2
Cover dough and let rise in warm place for about 30 minutes.
- 3
On floured work surface, roll dough into rectangle about 40 by 19 ⅔".
- 4
Spread pesto evenly over dough, leaving border around edges.
- 5
Roll up dough from long side and cut lengthwise in half to create two long strips.
- 6
Twist the two strips together with cut sides facing up.
- 7
Shape twisted dough into circle if desired, twisting ends together, or leave as long braid.
- 8
Transfer to parchment-lined baking sheet with both hands.
- 9
Let rise uncovered in warm place for about 45 minutes.
- 10
Preheat oven to 400°F with top and bottom heat.
- 11
Bake for 35 to 40 minutes until golden.
- 12
Cool at least 1 hour before slicing.
Tips
Use quality pesto with visible herbs and seeds for best visual effect when sliced.
Ensure dough is cool enough to handle before spreading pesto to prevent heat damage to mix.
Keep work surface well-floured when rolling gluten-free dough to prevent sticking.
Good to Know
Keep wrapped at room temperature up to 2 days, or freeze up to 3 months. Thaw at room temperature before serving.
Prepare dough through first rise, refrigerate up to 8 hours, then proceed with shaping and final proof.
Slice with serrated knife. Serve at room temperature with butter, additional pesto, or alongside soups and salads.
Common Mistakes
Do not skip the full cooling time to avoid dense, gummy crumb texture.
Do not cover dough during second rise to prevent overly soft, flat loaf.
Do not under-bake to avoid doughy interior despite crisp exterior.