Wheat Free Garlic Bread
Crispy, buttery, and fragrant with roasted garlic, this is the kind of side dish that disappears from the table before anything else. The key is starting with a wheat-free baguette or Italian-style loaf — once you have that sorted, every other ingredient here is naturally free of wheat without any substitutions or workarounds. Softened butter gets blended with fresh minced garlic, flat-leaf parsley, salt, and a crack of black pepper, then spread generously all the way to the edges so every single bite is loaded with flavor. A sprinkle of finely grated Parmesan on top is optional but absolutely worth it, melting into a lightly golden crust as the loaf finishes its final few minutes uncovered in the oven. The two-stage baking method — foil tent first, then uncovered — keeps the interior soft while the edges turn beautifully crisp and the butter bubbles across the surface. Slice it crosswise and serve it straight from the cutting board while it's still hot, because that's the only way to do it justice.
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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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