Gluten Free Garlic Bread

The first time I served this gluten free garlic bread, my guests couldn’t believe it was gluten-free and went back for seconds and thirds. You can use store-bought gluten-free baguettes (I provide the brand that I use), or make your own sourdough bread (I provide the recipe). I also give you a tip on how to brown the top. They’re both delicious!

Note: When I first served this bread, I did not use any Parmesan, but as you can see, it makes the bread nice and toasty.

The biggest mistake cooks make when making garlic bread is buttering the bread before placing it under the broiler. You can’t toast buttered bread. However, if you toast it first, it turns out toasty. If you prefer softer bread, by all means, proceed with the pre-buttering. Either way you make it, using fresh garlic makes all the difference!

Choosing your bread is another decision to make. I usually use Schar baguettes when I have guests as there are too many other things to make. Plus, they’re lighter. However, if you desire to make your own, keep in mind that the homemade sourdough bread is a little heartier. However, it tastes more sour than the Schar baguettes, depending upon how you choose to make it.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Serves 4

Toasty gluten free garlic bread that your guests and family will never forget. Make a cheesy version, if desired.

Ingredients:

Double recipe of Garlic Butter
2 tablespoons fresh parsley, minced
1/2 to 1 cup grated Parmesan cheese (fresh or Kraft canister) (optional) for browning and flavor
2 loaves/1 package Schar's Gluten Free Baguettes (or Gluten Free Sourdough Bread

Instructions:

Preheat the oven to broil. I suggest starting your broiler at low if you have a tendency to forget about it. You can always increase it to high later.
Slice the loaves in half so you have four long pieces. Place them on a baking sheet.
Make the garlic butter as instructed in the above link, but add parsley to the mixture. Melt the butter mixture in a saucepan over medium heat.
Place the baguettes 6-inches away from the heating element of your broiler and watch closely. If they don't brown enough, increase the heat to high. Remove them once golden brown.
Liberally baste the toasted bread with the butter mixture.
If you prefer the tops to be even more toasty brown and flavorful, sprinkle the top with Parmesan cheese and return to the broiler for less than 1 minute.
Slice 1-1/2 to 2-inch wide pieces and place in a bread basket lined with linen napkin(s). I use a bread basket with a stone warmer. It has a stone that you heat in the oven that keeps the bread warm.

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View Comments

Sharon says:

February 24, 2016 at 7:38 am

Hi Carla,
so glad I subscribed, really great recipes. I've been making sour dough bread and I'm puzzled by the direction to pour off a portion or the starter. Why? Your directions were the first I've seen that didn't recommend pouring off starter. I was so relieved. I always find pouring starter off so wasteful. Without a very good explanation especially if your starter is doing its thing why waste expensive ingredients. Can you clarify this for me?
- Gluten Free Recipes says:
  
  February 24, 2016 at 9:08 am
  
  Hi Sharon,
  
  Gluten free baking is a different beast! You never want to pour out the starter, just the grey liquid (hooch) which makes the starter too sour. A lot of bread connoisseurs prefer that their starters be thick and want you to pour out all runny liquid.
  
  I just experimented a number of times and listened to feedback. When I first wrote up this recipe it was way too sour as I didn't pour off enough hooch. Then it wasn't sour at all because I poured off all of the hooch. I now leave a little in. In addition, different environments create from little to no hooch to lots of hooch.
  
  I hope this helps.
  
  Enjoy!
  Carla