Gluten Free Garlic Bread
Crispy, golden, and dripping with garlicky herb butter, this is the kind of side dish that disappears from the table before anything else. The key to making it work without gluten is starting with a quality gluten-free baguette or Italian-style loaf — that single swap is all it takes, and the rest of the recipe is naturally free of any wheat-based ingredients. A compound butter made from softened unsalted butter, fresh minced garlic, flat-leaf parsley, salt, and pepper gets spread generously all the way to the edges, so every bite is loaded with flavor. The two-stage baking method — foil tent first, then uncovered — gives you that perfect contrast of a soft, buttery interior and lightly crisped, golden edges. Optional Parmesan adds a savory, nutty finish that takes the whole thing over the top. Slice it crosswise and serve it straight from the cutting board while the butter is still bubbling, because this one is absolutely best eaten hot.
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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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