Gluten-Free Garlic Bread

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I don’t know about you, but when it’s pasta night at my house, I need some lip-smacking gluten-free garlic bread to go with it. Mopping up the extra sauce with this cheesy gluten-free garlic bread is the best way to end a meal!

gluten-free garlic bread sliced into 6 pieces on a wooden cutting board.

Gluten-Free Garlic Bread Recipe

Garlic bread is a classic Italian side dish for a reason– it’s cheesy, garlicky, buttery, and so delicious! I can’t get enough of this gluten-free garlic bread recipe made with my favorite gluten-free baguette. It’s a simple way to use up leftover bread, but it’s also easy to do with store-bought bread on lazy weeknights.

Your friends and family will be begging you for this gluten-free garlic bread recipe, I guarantee it!

Ingredients

  • Unsalted Butter: Helps the cheese, garlic, and parsley stick to the bread. For a dairy-free option, use Smart Balance butter.
  • Parmesan Cheese: Crisps up in the oven to create a wonderful savory flavor. For a dairy-free option, use Violife Just Like Parmesan Wegde.
  • Minced Garlic: Gives this bread its classic garlic flavor. I prefer fresh garlic, but jarred minced garlic will work in a pinch.
  • Fresh Parsley: Adds a pop of color and freshness. Again, I prefer fresh, but dried will work in a pinch.
  • Salt and Pepper: Enhance the overall flavor of this garlic bread.
  • Gluten-Free Baguette: Use your favorite store-bought gluten-free bread or my homemade gluten-free baguette recipe!
ingredients for gluten free garlic bread

Step by Step Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, combine the softened butter, parmesan, minced garlic, chopped parsley, salt, and pepper. Mix until well combined. (pic 1)
  3. Slice the gluten-free baguette in half lengthwise. Then, spread the garlic butter evenly over the cut sides of the baguette. (pic 2)
  4. Place the baguette halves, buttered side up, on the prepared baking sheet. Bake in the preheated oven for 10-15 minutes, or until the edges are golden brown and the butter is bubbling. (pic 3)
  5. Remove from the oven and let it cool for a few minutes. Slice into individual servings and serve warm. (pic 4)
step by step photos for how to make gluten free garlic bread

Tips and Suggestions

  • For a crunchier texture, I like to broil the garlic bread for the last 1-2 minutes of baking. Watch closely to prevent burning.
  • The garlic butter can be prepared in advance and stored in the refrigerator for up to 1 week or frozen for up to 3 months. Allow it to soften at room temperature before spreading on the bread.

Can I Use Any Type of Gluten-Free Bread?

Yes, you can use any gluten-free bread of your choice. Try my gluten-free sourdough bread or easy gluten-free bread recipes. Adjust the amount of garlic butter based on the size and number of bread slices.

overhead view of gluten-free garlic bread on a wooden cutting board.

Serving Suggestions

Gluten-free garlic bread pairs well with pasta dishes, soups, salads, or as an appetizer on its own. I love it with gluten-free gnocchi in tomato sauce, my favorite gluten-free lasagna, and gluten-free chicken parmesan.

Storage Instructions

I like to store leftovers in an airtight container or wrapped tightly in aluminum foil in the refrigerator. They will keep well for about 2 days.

To freeze, I usually wrap the bread tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. It can be frozen for up to 3 months. For best results, freeze the bread before baking or after it has cooled down if it’s already been baked.

There’s no need to thaw the bread before reheating. Preheat your oven to 350°F (175°C), unwrap the garlic bread, and place it directly on a baking sheet. Reheat for about 10-15 minutes or until it’s heated through and crispy. If the bread is already baked and you prefer it not to get too crispy, cover it with foil while reheating.

three-quarters view of gluten-free garlic bread sliced into 6 pieces on a wooden cutting board.

There’s no better side for pasta night than this gluten-free garlic bread! I can’t make spaghetti without it, and you won’t be able to either!

More Gluten-Free Bread Recipes to Try!

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Gluten-Free Garlic Bread

Servings: 8 slices
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
gluten-free garlic bread sliced into 6 pieces on a wooden cutting board.
When it's pasta night, mopping up the extra sauce with this lip-smacking cheesy gluten-free garlic bread is the best way to end the meal!

Ingredients 

  • 1/4 cup unsalted butter, softened
  • 1/4 cup grated parmesan cheese
  • 2 cloves minced garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 12-inch gluten-free baguette, click for recipe

Instructions 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  • In a small bowl, combine the softened butter, parmesan, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
  • Slice the gluten-free baguette in half lengthwise. Then, spread the garlic butter evenly over the cut sides of the baguette.
  • Place the baguette halves, buttered side up, on the prepared baking sheet. Bake in the preheated oven for 10-15 minutes, or until the edges are golden brown and the butter is bubbling.
  • Remove from the oven and let it cool for a few minutes. Slice into individual servings and serve warm.

Notes

  • For a crunchier texture, I like to broil the garlic bread for the last 1-2 minutes of baking. Watch closely to prevent burning.
  • The garlic butter can be prepared in advance and stored in the refrigerator for up to 1 week or frozen for up to 3 months. Allow it to soften at room temperature before spreading on the bread.
  • To store: Store gluten-free garlic bread in an airtight container in the refrigerator for up to 2 days.
  • To freeze: Freeze gluten-free garlic bread tightly wrapped in aluminum foil for up to 3 months.

Nutrition

Serving: 1sliceCalories: 146kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 322mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 247IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: Italian
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

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2 Comments

    1. Hi Lee, if you scroll down to the recipe card, there is a printer icon underneath the title and photo!