Barley Free Garlic Bread
Few things hit the table quite like a basket of warm, golden garlic bread, and this version delivers that perfect combination of crispy edges, bubbling butter, and fragrant garlic in every single bite. The spread comes together with softened butter, fresh minced garlic, and flat-leaf parsley — simple, honest ingredients that make the whole kitchen smell incredible. A sprinkle of Parmesan and a pinch of red pepper flakes take it from classic to genuinely crave-worthy without overcomplicating anything. For anyone navigating grain sensitivities around barley specifically, this recipe is naturally in the clear — the loaf, the butter, the cheese, and the seasonings here contain no barley-derived ingredients to worry about. The two-stage bake is the real secret: foil on first to let the butter soak deep into the bread, then foil off to get those irresistible golden, slightly crisp edges. Slice it crosswise and serve it straight from the cutting board while it's still hot — it disappears fast.
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Learn more →Ingredients
6 servings
- 1 large baguette or italian loaf (about 16 oz), halved lengthwise
- 6 tbsp unsalted butter, softened
- 4 cloves garlic, finely minced or pressed
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
- 2 tbsp finely grated parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.
- 2
In a small bowl, combine the softened butter, minced garlic, parsley, salt, pepper, and red pepper flakes if using, stirring until evenly mixed.
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