Gluten Free Bubble Bread (Partybrot)

Gluten Free Bubble Bread (or Partybrot how we call it in Austria) is made for sharing. Picture tiny gluten free dinner rolls, each stuffed with cream cheese and topped with bagel seasoning, all baked together in a warm, fluffy, golden loaf. As the bread bakes, the rolls meld into one irresistible, pull-apart masterpiece that's perfect for gatherings and family style meals. Fair warning, you can’t just eat one... this bread is so addictive, it’s impossible to resist!

Recipe Ingredient Notes

Super Fine Brown Rice Flour: This is the key to the structure of my gluten free bubble bread. I recommend using super fine brown rice flour since regular ground brown rice flour will give the bread a gritty texture. I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough.

Tapioca Starch: Tapioca starch/flour gives baked goods a chewy texture and contributes to the browning. Without added starch, this gluten-free artisan bread will be dense and dry.

Sorghum Flour: Sorghum Flour is high in protein, a soft flour with a light color. It helps artisan bread to get its texture but also a depth of flavor. One can also use buckwheat flour for a more nuttier flavor and darker color.

Fine Yellow Corn Meal: Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives the bread a wonderful texture and flavor. This is not the same as cornstarch.

Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten-free baked goods. It also gives the dough a wheat-like texture. I only use Whole Psyllium Husks in my gluten-free bread recipes. 

Low Fat Yogurt: Yogurt enhances the tenderness of gluten-free bread, preventing it from becoming overly dense or crumbly. It helps create a more delicate and enjoyable texture. While yogurt doesn't replace gluten's structural role, it can support the structure of gluten-free bread. I use a low-fat yogurt but also tried the recipe with sour cream and a non-dairy yogurt. I recommend opting for something low-fat.

Gluten Free Sourdough Discard: Sourdough discard is a term used for the part of the gluten-free sourdough starter that is taken out and thrown away when it's being fed. For this gluten free bubble bread recipe use unfed sourdough discard. This recipe calls for a 50:50 sourdough starter, equal parts gluten free superfine brown rice flour and water. Discard must be at room temperature. If you don't have any discard you can replace the discard with 60 grams of additional super fine brown rice flour and 60 grams of additional water (for a total of 120 grams)

Cream Cheese: I use a block of full fat cream cheese for the filling of the party bread. Paired with the Everything But the Bagel Seasoning it turn them into delicious Mini Bagel Bites.

Everything Bagel Seasoning: It's a delicious topping made from sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. It's widely available at grocery stores these days including Aldi and of course Trader Joe's.

Recommended Kitchen Tools

To successfully make Gluten Free Everything Bagel Bites, you will need a few kitchen tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Stand Mixer: fitted with the dough hook will work the best to make this gluten-free bread recipe. One can make the dough by mixing it by hand but it will be tricky and sticky.

Dutch Oven: This is the one piece of equipment I really recommend making partybrot. Baking them in a Dutch oven gives them a better rise and crust. I use a 7-quart Dutch Oven. I recently got this very basic model from Amazon and love it for bread baking: Basic 7 quart Dutch Oven.

Water Spray Bottle: This is not mandatory but I like to have a water spray bottle on hand to give my Dutch oven bread dough a little mist before proofing. Just make sure you have a dedicated water spray bottle and don't use one previously filled with a cleaning product.

Recipe Testing Notes

The trickiest part of this recipe was the baking. Most recipes I have seen online bake bubble bread on a sheet tray. While this works, I learned quickly that the bubble bread has the best rise and prettiest crust if I bake it in a Dutch oven.

And to make things easier this bread starts in a cold oven. Therefore you can arrange the bread rolls right away in the dutch oven, allow them to rise in the pot and place them directly in the oven. So there is no need to deal with a hot baking vessle and preheating the oven.

Gluten Free Bubble Bread Dough

This gluten free party bread dough can be prepared with a stand mixer or mixed by hand. If using a stand mixer, attach the dough hook for best results. For hand mixing, ensure all ingredients are well combined and don't be surprised if the dough will be sticky.

1. Warm water to around 110°F (no hotter than 115°F, or it will kill the yeast) in a small bowl using your microwave (30–60 seconds). Use a digital thermometer to confirm the temperature.
2. Sprinkle the active dry yeast and a pinch of sugar over the warm water, stir, and let it sit for 10 minutes. The yeast is ready when it’s bubbly and frothy. If it doesn’t foam up, discard it and start again.
3. In the bowl of a stand mixer or a large mixing bowl, whisk together the gluten-free flours, psyllium husk, xanthan gum, kosher salt, and granulated sugar.
4. Once the yeast is activated, add it to the dry ingredients along with the yogurt, vinegar, and sourdough discard (if using)
5. Mix on low speed to combine, then increase to medium-high speed and mix for 3–4 minutes. The dough will be soft and stickier than traditional bread dough - this is normal for gluten-free bread.
6. Remove the bowl from the mixer and scrape down the sides with a flexible spatula.
7. Let the dough rest at room temperature for 15–20 minutes. This allows the gluten-free flours and psyllium husk to fully hydrate, which is crucial for texture.

How to shape Gluten Free Bubble Bread

The bubble bread proofs directly in the Dutch oven, eliminating the need for additional pans. I use a 7-quart Dutch oven with a generous 14-inch diameter, which provides plenty of room for the rolls to expand and bake evenly.

1. Start by adding a layer of uncooked rice to the bottom of your Dutch oven - just enough to cover the surface. The rice acts as a barrier, helping to reduce the risk of a burnt bottom crust.
2. Next, cut a piece of parchment paper large enough to fit your Dutch oven and place it on top of the rice. Sprinkle the parchment with a light layer of cornmeal (not cornstarch!) to prevent the bread from sticking and further protect the bottom from burning during baking.
3. Portion the chilled cream cheese into small teaspoon-sized scoops, about 5 grams each. Precision isn’t necessary, but keeping the portions between 5–10 grams works best for stuffing the rolls.
4. Transfer the rested bubble bread dough onto a lightly floured surface. I recommend using tapioca starch or superfine brown rice flour for dusting.
5. Using a kitchen scale, weigh the entire dough and divide it into 18 equal portions. Each portion should weigh roughly 40 grams, ensuring consistent roll sizes. (For the perfect layout you will need 19 portions. Clearly I realized that when I was done shaping the bubble bread shown in the pictures)

6. Take one portion of dough and gently flatten it into a small circle, about 3–4 inches in diameter, using your fingers. Leave the center slightly thicker than the edges to help hold the filling.
7. Place a portion of cream cheese in the center of the dough circle. (Image 3)
8. Carefully bring the edges of the dough up and around the filling, pinching them tightly to seal. Ensure there are no gaps or weak spots to prevent the filling from leaking during baking. (Image 4)

9. Roll each cream cheese-stuffed dinner roll into a smooth ball and place it into the prepared Dutch oven. Alternatively, you can shape all the rolls first and then arrange them in the Dutch oven.
10. To arrange the bubble bread, start by placing one roll in the center, then surround it with five rolls in a circle. Add the remaining rolls to form a second outer ring, leaving about ⅜ inch (1 cm) of space between them to allow for expansion. Make sure to arrange them in a single layer.

Proofing and Baking

Keep in mind this bread starts out in a cold oven. This eliminates the need to preheat your oven, saving you time and energy. Plus, it’s a more relaxed approach making this the ultimate Party Brot!

1. Cover the Dutch oven with a clean towel and allow the rolls to proof in a warm place for about 45 minutes, or until they have risen and are just about to touch each other. Keep in mind that proofing times can vary depending on your kitchen's temperature and humidity - warmer, more humid environments will speed up the process.

2. Once the bubble bread has puffed up, brush the rolls with egg wash and generously sprinkle them with bagel seasoning. Alternatively, you can top them with coarse sea salt for a simpler finish. The egg wash not only helps the toppings adhere but also gives the rolls a gorgeous golden color. (You won’t need all the egg wash - store any leftovers in the fridge for up to 7 days.)
3. Cover the Dutch oven with its lid and place it in a COLD oven.
4. Set the oven to 425°F, and once it reaches the temperature, start a timer for 20 minutes. This may take around 10 minutes, depending on your oven. For best results, use an oven thermometer to ensure the oven is properly preheated. Don't start the timer UNTIL the oven reaches 425F!
5. After 20 minutes, carefully remove the lid and bake the bubble bread for another 15–20 minutes, until the rolls’ crust is golden and well-browned. To confirm they’re fully baked, use a digital kitchen thermometer. The ideal internal temperature for most bread is between 200°F and 210°F. Insert the thermometer into the center roll, ensuring it doesn’t touch the pan.
6. Remove the dutch oven from the oven and place it on a cooling rack or top of your stove. A surface that can handle a very hot pan. With the help of the parchment paper, remove the fully gluten free bubble bread from the pan and place it on a cooling rack to cool for a few minutes before serving.

How to Serve Party Brot (Bubble Bread)

I prefer serving Bubble Bread when it's still warm from the oven, with the cream cheese filling soft and melty. True to its German name, Party Brot is perfect for gatherings and family-style meals. Place the whole loaf in the center of the table, and let everyone tear off warm, soft rolls to enjoy. It’s a fun, interactive way to share food and make the meal feel even more communal. If you ask me, this is the perfect game day snack like Super Bowl Sunday.

Pair it with savory dips, spreads, or even a selection of cheeses, meats, and salads for a complete experience. Whether you’re serving it as a side or as the main attraction, Party Brot is sure to be a crowd-pleaser!

Storage

Gluten-Free Bubble Bread is best enjoyed the day it’s baked. If you have leftovers, place them in an airtight container and store them in the fridge. While the cream cheese filling will stay safe, it's best to consume the bread within 1-2 days for the best flavor and texture.

To reheat, you can warm them carefully in the microwave for 30-45 seconds, though the texture may not be as crispy. For a crisper finish, consider reheating in the oven for a few minutes. Just keep in mind the cream cheese might be very hot if you rewarm it in the microwave.

Variations of Gluten Free Bubble Bread

If you want to make Bubble Bread without cream cheese, there are plenty of delicious variations to try. Here are some ideas for different fillings and toppings:

Mini Gluten Free Dinner Rolls: Prepare the gluten-free dough as written in the recipe, but skip filling each roll with cream cheese. After portioning the dough, shape each piece into a small roll and arrange them in the Dutch oven. Let the rolls proof as directed. Before baking, brush the tops of the rolls with egg wash and sprinkle generously with coarse sea salt or a variety of seeds like pumpkin seeds, sunflower seeds or flax seed. Bake as directed, and you'll have the cutest little pull-apart bread rolls ready to serve at your next gathering!

Cheesy Bubble Bread: Fill each dough ball with a small cube of mozzarella or cheddar. Add some Italian seasoning or fresh herbs like basil for an extra flavor boost to the dough if you like. Before baking, brush the tops of the rolls with egg wash and sprinkle generously with coarse sea salt. Bake as directed. Top the finished bread with extra shredded cheese (cheddar or mozzarella) and bake until bubbly and golden for a few extra minutes.

Gluten Free Garlic Butter Dinner Rolls: Prepare the gluten-free dough as written in the recipe but add a teaspoon of ground garlic to the dough along with the dry ingredients. Skip filling each roll with cream cheese. After portioning the dough, shape each piece into a small roll and arrange them in the Dutch oven. Let the rolls proof as directed. Before baking, brush the tops of the rolls with egg wash and sprinkle generously with coarse sea salt. Whole the rolls are baking prepare a simple garlic butter topping (There is a delicious garlic butter recipe with my Gluten Free Garlic Knots ) Once the rolls are fully baked, remove them from the oven and brush with the garlic butter topping.

FAQ - Gluten Free Bubble Bread

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.