Cooking and Serving: 60 minutes | 16 slices
Ingredients
See recipe for ingredients
Description
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes | Servings: 16 slices
Instructions
use Earth Balance buttery sticks, reduce the kosher salt already quite salty.
Cook Time: 35 minutes mins
Stand mixer with paddle attachment.
1 recipe gluten free French bread.
Notes
* 1 teaspoon kosher salt
* 6 tablespoons (84 g) unsalted butter
* 3 tablespoons (42 g) extra virgin olive oil
* Chopped fresh flat-leaf parsley, for serving (optional)
MAKE THE GF FRENCH BREAD.
* Prepare the gluten free French bread dough according to the recipe
instructions (linked in the ingredients list above). Modify the shaping
technique in the recipe slightly to create loaves that are cylinders that are
uniformly thick all the way through, with blunt edges (instead of tapered).
* Proceed with the recipe as written, including rising, slashing, and
baking—but don’t bother throwing ice cubes in the oven at the start of baking
and bake at 450°F for a slightly less crisp crust.
* Wrap the hot loaves of bread, fresh out of the oven, loosely in a tea towel
and allow them to cool completely. This will prevent the crust from
maintaining its crispness.
* Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Once the loaves of bread are cooled, slice the loaves bias (i.e., at an angle) into pieces about 3/4-inch thick.
* You should get about 8 slices from each loaf. Place the slices cut side up on
the prepared baking sheet.
* Place the fresh cloves of garlic on a cutting board, cover with the broad
side of a wide cutting knife, and press firmly with the palm of your hand.
This will make peeling and mincing the garlic much easier.
* Peel the paper away, gather the cloves together, and mince as finely as you
can. Add the salt to the minced garlic, and place the flat side of the knife
on top. Press and drag the the knife over the garlic to create a paste.
COAT THE BREAD IN GARLIC BUTTER.
* Preheat your oven to 350°F. Melt the butter in a small saucepan on the
stovetop or in a microwave-safe bowl in the microwave. Do not brown the
* Add the olive oil to the melted butter, and mix to combine. Add the minced
garlic paste then the dried parsley, and mix to combine completely.
* One at a time, place each slice of bread in the butter and oil mixture,
turning over to ensure that both sides are soaked completely with as much of
the garlic as possible.
* Squeeze the slice of bread with the tips of your fingers to release most of
the excess, and return the bread to the baking sheet.
* Once all the bread has been soaked and squeezed, spoon the remaining garlic
and herb paste on top of the slices of bread, and spread into a thin layer.
BAKE THE GARLIC BREAD.
* Place the baking sheet in the center of the preheated oven and bake for 10
minutes. Remove from the oven, using tongs or your can’t-feel-the-heat
fingers (just me?) to flip each slice over.
* Return to the oven and bake for another 5 minutes or until the underside is
beginning to brown and the edges are golden. Remove from the oven and let sit
for a couple of minutes before serving. The garlic bread slices will soak up
some of the butter mixture that’s leaked during baking.
* Serve warm, sprinkled with the (optional) chopped fresh parsley.
You can make the gluten free French bread, let it cool completely, slice it,
seal it tightly in freezer-safe wrap and freeze it for up to 2 months. Let the
bread defrost at room temperature before proceeding with the recipe.
You can prepare the garlic bread completely up to 12 hours ahead of time, and
then refresh before serving. Just sprinkle the garlic bread with lukewarm water,
place on a lined baking sheet and reheat at 300°F in the toaster oven or oven
and serve immediately.
You don’t have to make homemade gluten free French bread to make this recipe. If
you have a favorite packaged gluten free bread, use that.
It’s best to use thicker slices, so prepared gluten free hamburger or hot dog
buns work well. If your packaged bread is gummy at all, toast it for a few
minutes before slicing it and proceeding with the recipe as written.
This recipe works best with fresh garlic cloves. But you can also make it with
jarred minced garlic packed in olive oil. Try pressing it into a paste with a
bit of salt, as instructed in the recipe.
You can use whatever dried herb you like best. Don’t use fresh as anything other
than a garnish, though, since it will lose its flavor during baking.
Nutrition information is automatically calculated, so should only be used as an
Garlic bread on a plate with spaghetti, French bread slices on a baking sheet,
garlic bread baked on a tray on brown paper
bread on a plate with spaghetti, French bread slices on a baking sheet, garlic
bread baked on a tray on brown paper