Fructose Free Garlic Bread
Warm, buttery, and golden at the edges, this classic garlic bread is the kind of side dish that disappears from the table before anything else. The ingredient list is refreshingly straightforward — real butter, fresh garlic, parsley, and a good crusty loaf — which is exactly what makes it a smart choice when you're keeping a close eye on fructose. Many store-bought garlic breads and restaurant versions sneak in sweeteners, honey-based glazes, or high-fructose additives that can catch you off guard, but this one keeps things clean and simple. The two-stage bake is a small but brilliant move: the foil tent lets the butter soak deep into the bread, and then the uncovered finish crisps the edges to that perfect golden crunch. A little Parmesan on top adds a savory, nutty depth without complicating the ingredient profile. Fresh flat-leaf parsley brightens the whole thing and balances the richness of the butter. Slice it up and serve it straight from the cutting board while it's still sizzling — it won't last long.
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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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