This delicious cheese and garlic tear ‘n’ share bread recipe is broken down into easy to follow steps, perfect for a party or picnic. 


Total Time          1 h 45 min plus proving

Serves               4 – 6


  • 2 bulbs of garlic
  • Extra virgin olive oil
  • 25g Parmesan cheese
  • 1x 125g ball of mozzarella
  • 50g blue cheese
  • ½ a bunch of fresh basil
  • 80g unsalted butter, at room temperature


  • 450g gluten- free white bread flour, plus extra for dusting
  • 2 teaspoon gluten- free baking powder
  • 2 tablespoon sugar
  • 1 teaspoon sea salt
  • 1 large free- range egg
  • 2 large free- range egg white
  • 1 teaspoon white wine vinegar


  • Heat the oven to 200°C/ gas 6


  • Cut the tops from the garlic bulbs, exposing the cloves. Place on a 20 cm square of tin foil, drizzle with 1 tablespoon of oil, then wrap the foil around them


  • Place on a baking tray and cook for 45min, or until very soft. Leave to cool slightly, then squeeze the garlic out of its skins


  • While you wait, grease and line a 1.2 litre loaf tin with parchment


  • Finely grate the Parmesan, drain and rear up the mozzarella, crumble the Stilton, and pick and tear the basil leaves


  • Mix the soft butter with all but 1 tablespoon of each cheese. Add in the basil, plus a pinch of sea salt and black pepper. Set aside


  • Add the flour, yeast, baking powder, sugar and salt to a large bowl. In another bowl, beat the whole egg and egg white with the vinegar.


  • Pour the eggs and 325ml warm water over the flour mixture, stirring with a wooden spoon until it forms a soft dough.


  • Shape into a smooth ball, adding a little flour if needed, then set aside for 20 min to firm up


  • Divide the dough into four pieces, then roll or press each one into a rectangle about 20×10 cm – you will need to use plenty of flour to stop the dough from stop the dough from sticking to both you and the worktop


  • Dot a third of the cheesy butter and a few garlic cloves over the first layer, repeat with other pieces of dough, very carefully layering them on top of each other. Finish with the last layer of dough


  • Cut the layered dough widthways into four, then turn each piece cut-side-up and place side by side in your tin. Cover loosely with oiled cling film and leave in a warm place until well risen, about 1 hour. The bread will rise further in the oven, so make sure the bread has filled the tin and feels pillowy before baking.


  • Preheat the oven to 220C/ gas 7


  • Scatter with the rest of the cheese, drizzle with a little oil, then bake for 45 min. or until deep golden brown and sizzling. Eat warm, rather than hot and on the day it’s made.
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