It had been a LONG time since I had made garlic bread. Growing up we would buy “pre-made” frozen garlic bread or use a garlic spread and sprinkle it with Kraft parmesan cheese. (It almost seems blasphemous to this “born again” foodie.) When I went gluten free, it seemed like a waste to hide a freshly made gluten free loaf under a cheesy garlicy paste. And I had yet to find any pre-made gluten-free French bread that passed my strict taste standards.A few weeks ago I received a package from a gluten free bakery based in Brooklyn, NY called “Everybody Eats.” They were included in the Gluten Free Pizza Party round up, but at the time I hadn’t had the chance to actually try any of their products. A few people I met mentioned that their bread was great and I read some positive reviews, but the price and shipping costs were quite hefty.
Well, their crusty French baguette was so good, it didn’t seem possible that it was gluten free.
The crust is chewy but the inside is light and airy. With so many gluten free bread options that could be used as a door stop, it is a marvel what chef’s Pedro and Bruce have achieved.
The flavor and texture are unsurpassed by any light gluten-free bread I have purchased up until now (though I still recommend this artisanal gluten-free loaf).The deli rolls offer a similar taste and texture as the French baguette, but the baguette will make a perfect canvas for this fresh Garlic Cheese spread. I chose pecorino romano rather than a parmigiano reggiano because it has a slightly stronger kick to it. If you like a more subtle flavor any good quality hard parmesan will do.
Gluten-Free Cheesy Garlic Goodness
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon minced garlic
2 teaspoons freshly chopped parsley leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup freshly grated Pecorino Romano
1 gluten-free French baguette, cut in 1/2 lengthwisePreheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil and set aside.
Cream the butter, garlic, parsley, salt, pepper, and half of the cheese in a small bowl using a wooden spoon or rubber spatula. Spread both halves of the bread evenly with the garlic butter and top with the remaining grated cheese. Place the bread halves on the prepared baking sheet, cut sides up, and bake until fragrant and lightly golden around the edges, 8 to 15 minutes. Watch to make sure it doesn’t burn. Cut crosswise on the diagonal into1 1/2-inch slices. Serve hot.Tweet Pin It
Is there a restaurant or bakery you want me to check-out? A product you want me to review? Any other questions or feedback?
glutenguide at gmail [dot] com