Rolled Cheese and Salami Stuffed Bread, Gluten Free

Instructions

1. 1

   Start the dough

   Whisk the warm water, warm milk, yeast, and sugar together in the bowl of a stand mixer and let it sit for 5 minutes, until foamy. Whisk the flour blend, xanthan gum, psyllium husk powder, and salt together separately so the binders distribute evenly instead of clumping.

2. 2

   Mix with the paddle

   Add the olive oil, egg, and vinegar to the yeast mixture, then add the dry ingredients. Use the paddle attachment, not the dough hook — there's no gluten to develop, and the paddle does a better job of working the dough smooth. Beat on medium for 3 minutes. The dough will look more like a thick, sticky batter than bread dough. That's correct.

3. 3

   Rest to hydrate

   Scrape the dough into a ball, cover the bowl, and let it rest at room temperature for 30 minutes. This is the step that makes the loaf rollable: the starches and psyllium drink up the water and the dough firms from sticky to pliable. Don't skip it.

4. 4

   Single rise

   After the rest, cover and let the dough rise somewhere warm for 45 to 60 minutes, until noticeably puffed. Gluten-free dough won't reliably double, so judge by puffiness rather than exact volume, and don't push it much past an hour — over-risen gluten-free dough collapses in the oven.

5. 5

   Mix the filling

   Stir the mozzarella, Parmesan, garlic, olive oil, oregano, parsley, red pepper flakes, and black pepper together in a bowl. Keep the provolone and salami slices separate to layer in whole.

6. 6

   Roll between parchment

   Scrape the dough onto a large sheet of parchment, lay a second sheet on top, and roll to a rectangle about 16 by 12 inches. Rolling between parchment is essential here — this dough will stick to a bare counter and tear when you try to lift it. Peel off the top sheet.

7. 7

   Layer the filling

   Lay the provolone over the dough, then the salami, leaving a 1-inch border on all sides. Scatter the cheese mixture over and press it down gently.

8. 8

   Roll and seal

   Lift the long edge of the bottom parchment and use it to fold the dough over onto itself, peeling the paper back as you roll — the parchment does the work your hands would do with wheat dough. Pinch the seam and ends closed, smoothing any cracks with a wet fingertip. Slide the parchment with the loaf onto a baking sheet, seam-side down.

9. 9

   Second rise

   Cover loosely with oiled plastic wrap and let the loaf rise 30 to 40 minutes, until puffed. Heat the oven to 375°F with a rack in the center.

10. 10

    Egg wash and vent

    Brush the loaf with the egg beaten with water, then sprinkle with sesame seeds and flaky salt. Cut 5 or 6 shallow diagonal slashes across the top to vent steam.

11. 11

    Bake longer and hotter inside

    Bake for 40 to 45 minutes. Gluten-free loaves need more time and a higher finished internal temperature to cook the starches through — aim for 205 to 210°F on an instant-read thermometer inserted into the dough, not the cheese. The crust should be a deep, confident brown; pulling it pale leaves the crumb gummy. Tent with foil if it's coloring too fast.

12. 12

    Cool fully before slicing

    Let the loaf cool on the pan for at least 30 minutes — twice as long as the wheat version. Gluten-free crumb sets as it cools, and slicing warm will drag and compress it into a dense streak. Use a serrated knife and a gentle sawing motion.

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Baker's Tips

• 1.

  Use low-moisture mozzarella sold in a block and shred it yourself. Fresh mozzarella packed in water releases far too much liquid and will steam the inside of the loaf into a gummy layer.

• 2.

  Pat the salami dry with a paper towel if it looks greasy. Rendered fat pooling inside the spiral is the other main cause of a soggy center.

• 3.

  A tight roll is everything. Large air gaps between layers collapse during baking and leave hollow tunnels where the filling should be.

• 4.

  Swap the filling freely — roasted red peppers (patted very dry), sauteed spinach squeezed of all moisture, caramelized onions, or a mix of olives and sun-dried tomatoes all work. Keep the total filling volume about the same.

• 5.

  This loaf is excellent made ahead through step 7: refrigerate the shaped log overnight, then let it sit at room temperature for about an hour before egg-washing and baking.

• 6.

  Serve with warm marinara for dipping. It takes this from a side dish to the thing everyone talks about.