Lactose Free Garlic Bread
Crispy on the edges, soft and buttery in the middle, this garlic bread is the kind of side dish that disappears before anything else on the table. The magic is in the compound butter — softened butter whipped together with fresh minced garlic, flat-leaf parsley, salt, and a crack of black pepper, then spread generously all the way to the edges of a halved baguette. A foil tent during the first bake keeps the interior pillowy, and pulling it off at the end gives you that irresistible golden crust. For anyone avoiding lactose, the good news is that butter is naturally very low in lactose, making it far easier to tolerate than milk or soft cheeses for most people. The optional Parmesan is also an aged hard cheese, which loses nearly all of its lactose during the curing process, so you can sprinkle it on without worry. A pinch of red pepper flakes adds a subtle kick if you want a little heat alongside all that garlicky richness. Slice it up and serve it straight from the cutting board while the butter is still bubbling — this one does not wait.
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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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