Gluten free 'tear and share' bread with brie and cranberry

This gluten free 'tear and share' bread is stuffed with garlic butter, brie and cranberry - it's the perfect gluten free Christmas party food centrepiece!


  • 1 cob gluten free bread (I used Warburtons gluten free sourdough)
  • 160 g brie
  • 2 tbsp cranberry sauce
  • 35 g salted butter (melted)
  • 1 clove garlic (peeled and crushed)
  • Salt and pepper


  • Preheat the oven to 175'C / Gas 4. Place a sheet of baking paper on a baking tray and set aside.
  • Take the bread and using a serrated knife, cut in a cross-hatch pattern across it. You want to deep through the bread as possible, without cutting all the way. I cut half-way each way, and then each remaining half into thirds.
  • Mix the garlic, salt and pepper into the melted butter and brush all over the bread. Use the brush to ensure the butter mix goes into the cuts as well.
  • Slice the brie and place at random between the slices - you can do this as uniformly or randomly as you like, as long as you make sure it's evenly distributed. Then use a teaspoon to wedge the cranberry sauce into the gaps.
  • Place on the baking tray and bake in the middle of the oven for around 30 minutes, until all the cheese has melted and the bread is hot through and a golden brown. Remove from the oven and cool for 5 minutes before serving warm.