This is THE BEST gluten free garlic bread you’ll ever make. It combines perfectly soft gluten free white bread with a luxurious garlic butter made with garlic confit and a small mountain of cheese – and the result is melty, cheesy, garlicky perfection that’s wonderfully soft on the inside and crispy around the edges. If you make this, you’ll be everyone’s favourite person.
I’ve been thinking about gluten free garlic bread non-stop for months now – in fact, this garlic bread is really the main reason for why I developed my gluten free soft white bread recipe! I’ve seen SO MANY mouth-watering garlic bread recipes lately (seriously, they’re all over social media) and I just knew that a gluten free version had to happen ASAP.
And oh my goodness, it’s even better than I expected. The bread gets beautifully crisp and crunchy in the oven but it still retains its gorgeous soft, fluffy interior, the garlic butter (made with garlic confit!!) is simply magical, and the whole thing is smothered in melty, gooey cheese – it truly doesn’t get much better than this. And it’s so incredibly easy to make!!
And you really, truly can’t tell that it’s gluten free. Everyone will go crazy over this garlic bread, even non-gluten-free folks… that is, if you’re willing to share it. 😉
(By the way, this recipe was inspired by the amazing recipes from Dean Lina from Daen’s Kitchen and Lucie from butt.erhand.)
Before we get to the bits and bobs of making this AMAZING garlic bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
The perfect gluten free soft white bread
I’m so ridiculously proud of this gluten free white bread – it’s not only one of the best gluten free bread recipes on the blog but also hands down the easiest one! The texture is simply amazing: it’s soft and fluffy, with a gorgeous open crumb and it has a beautiful thin, crisp crust.
And it makes the PERFECT garlic bread (you’ll need to slice the loaf lengthways in half for this).
Garlic butter
There are numerous ways to make garlic butter, but my favourite one is using garlic confit. If you’re not familiar with it, garlic confit is simply just garlic that’s been cooked in olive oil until it’s tender, buttery and incredibly delicious.
You can cook the garlic either on the stovetop or in the oven, and I’ve included instructions for both in the recipe below. Garlic confit is really what makes this otherwise simple garlic butter so incredibly special, the flavour that you get from it is simply incredible.
To make the garlic butter, you just need to mash up the soft, tender garlic cloves (from the garlic confit) with a fork until smooth, and then mix them with softened butter, chopped parsley, salt and pepper.
Just spread the garlic butter evenly over the two bread halves – and then, it’s ready to be topped with a small mountain of cheese!
Side note: garlic confit and botulism
While garlic confit is amazing and widely used, it’s VERY important that you store it correctly if you make a larger quantity and/or have any leftovers. As soon as it’s cooled, store the garlic confit in a clean, sterilised jar in the fridge (below 38ºF/3ºC, and definitely not at room temperature!!) and consume it within two weeks. I usually make very small batches and use it all up within 2-3 days.
Again, I repeat: do NOT store garlic confit at room temperature, or for longer than two weeks. That poses the risk of botulism, which is a food-borne illness caused by bacteria that thrive in low-oxygen, low-acid, low-sugar environments – such as garlic stored in oil. That’s why it’s important that you store it in the fridge for no longer than 2 weeks.
You can read more about this here and here.
The gooey, melty cheese
I recommend using a mix of coarsely grated/shredded low-moisture mozzarella and cheddar cheese to make this cheesy garlic bread. The mozzarella gives you a creamy, gooey stretchiness, while the cheddar adds lots of extra flavour and saltiness – it’s really the best of both worlds.
Top the bread halves with a generous layer of cheese. The quantities in the recipe below are really more of a rough guideline – if you want to add even more cheese, I wholeheartedly support that decision. Just like vanilla in sweet baking, cheese is something that you should measure with your heart and soul.
Baking gluten free cheesy garlic bread
I like to bake the garlic bread at a relatively high oven temperature of 425ºF (220ºC) for about 10-15 minutes, until the cheese has melted and it becomes gooey, bubbly and golden brown in spots.
Allow it to cool for a few minutes, then sprinkle on some chopped parsley, cut into slices and enjoy the gooey, cheesy, garlicky deliciousness. There honestly aren’t enough superlatives out there to describe just how outrageously delicious it is.
And that’s it! This covers everything you need to know about this truly SPECTACULAR gluten free garlic bread. It’s a super easy recipe and if you make it, I can promise you that you’ll be everyone’s favourite person. Just maybe consider making a double batch because in my experience, it’ll disappear in no time.
I really hope you’ll love it as much as I do.
Happy baking!!
More gluten free bread recipes
If you’re looking for more amazing gluten free bread recipes (that are nearly indistinguishable from their “regular” equivalents made from wheat flour), you’re definitely in the right place!
- Gluten Free White Bread
- Gluten Free Cheesy Garlic Dinner Rolls
- The Softest Gluten Free Cinnamon Rolls
- The Best Gluten Free Baguettes
- The Ultimate Gluten Free Bread (Artisan Style Loaf)
- Easy Gluten Free Pita Bread
- Easy 5-Ingredient Gluten Free Flour Tortillas
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Gluten Free Cheesy Garlic Bread
Ingredients
Garlic confit:
- 10-15 garlic cloves, peeled
- 100 g (½ cup) olive oil (or just enough to cover the garlic cloves in the saucepan or ramekin)
Gluten free garlic bread:
- 1 loaf gluten free white bread
- 10-12 garlic cloves, from garlic confit
- 115 g (1 stick) unsalted butter, softened (You can also use salted butter, don't add any salt in that case.)
- 2-3 tbsp finely chopped fresh parsley, plus extra for serving
- salt and pepper, to taste
- 100 g (about 1 cup) coarsely grated/shredded low-moisture mozzarella cheese
- 100 g (about 1 cup) coarsely grated/shredded cheddar cheese
Instructions
Garlic confit:
- On the stovetop: Add the garlic cloves and olive oil to a small saucepan, making sure that the olive oil covers the garlic cloves.Cook over low heat until the garlic has softened and is tender enough so that a fork easily passes through it – this should take about 15-20 minutes. Allow to cool and set aside until needed.
- In the oven: Adjust the oven rack to the middle position and pre-heat the oven to 300ºF (150ºC).Add the garlic cloves and olive oil to a small oven-safe ramekin or cocotte, making sure that the olive oil covers the garlic cloves.Bake at 300ºF (150ºC) for about 45 minutes or until the garlic has softened and is tender enough so that a fork easily passes through it. Allow to cool and set aside until needed.
- Tip: You can make a larger quantity of garlic confit, if you wish. In that case, transfer it into a clean, sterilised jar as soon as it's cooled and store it in the fridge for up to two weeks. It's VERY important that you don't store garlic confit at room temperature – see the Notes section for more details.
Gluten free garlic bread:
- Adjust the oven rack to the middle position, pre-heat the oven to 425ºF (220ºC) and line a large baking sheet with parchment/baking paper.
- Cut a loaf of gluten free white bread lengthways (horizontally) in half, and arrange the two halves on the lined baking sheet, cut sides up.
- Use a fork to mash up the soft, tender garlic cloves from the garlic confit – you'll use all of the 10-15 cloves to make the garlic butter.
- Mix the mashed-up garlic cloves with the softened butter, chopped parsley, salt and pepper until well combined. Taste and adjust the seasoning as needed.
- Spread the garlic butter evenly over the two bread halves.
- Mix together the coarsely grated/shredded mozzarella cheese and cheddar cheese, and scatter them evenly over the two bread halves.
- Bake at 425ºF (220ºC) for about 10-15 minutes, or until the cheese has melted and it becomes gooey, bubbly and golden brown in spots.
- Allow the garlic bread to cool for a few minutes, then sprinkle with chopped parsley, cut into slices and serve. The garlic bread is best enjoyed straight away.
Notes
