Gluten-Free Apricot Pull-Apart Bread

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3 cups gluten-free all purpose flour (plus more for dusting and rolling)

1 packet GF yeast

1 1/2 teaspoons sea salt

1 tablespoon xanthan gum

1/2 cup pure maple syrup

3 large eggs

1/2 cup melted butter

1 cup club soda (warm)

2 cups apricot jam (plus more for glazing)

Whisk all the dry ingredients. Combine all the wet ingredients together and mix into the dry ingredients using the dough attachment of a food processor.

Turn dough out into a well-oiled glass bowl and cover in a warm place for two hours.

Preheat oven to 375 F

Pat dough out onto a heavily floured surface because the dough is very sticky. With floured hands, pat the dough out to a square (about 1/2 inch thickness) piece. Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut 12 even rolls. Place on a prepared 12" by 12" round tart pan or similar. Allow to rest a further 40 minutes. 

Brush the top generously with melted butter and apricot preserve.

Bake for 20 to 30 minutes or until rolls are baked and golden brown.

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