When entertaining nine times out of ten someone asks “Are we having your garlic bread?” Well, I thought I would finally take the opportunity to share my long-time recipe for the piquant treat will all of my readers.
Now we all know that we all have our favorite gluten-free breads so please feel free to use your own favorite recipe.
The one caveat that I will make is that it needs to be more of a home baked type vs. store bought so you can cut it into thick slices. I just throw a mix in my bread machine and viola! So next time you are entertaining or jsut have a hankering for some garlic — do give this recipe a try.
Here is what you will need:
Let’s get prepping:
Slice the bread into 1” to 1 1/4” slices. They need to be thick. Then cut the slices into vertical strips about 1 ½” wide – so they look like large fingers for lack of a better reference. In a large mixing bowl add the remaining ingredients (sans paprika and garlic powder which come later). Mix well. Line a backing sheet (or two) with foil and spray with non-stick canola oil. Preheat the oven to 300 degrees.
Let’s get cooking:
Take a few pieces of the bread and soak them in the mixture coating both sides and being sure to get lots of the garlic on each slice. Place the slices on the baking sheet. Sprinkle each slice with the garlic powder and paprika – and if you are a cheese love like me, a bit more of the Pecorino Romano. Please the sheet in the oven and bake slowly at 300 degrees. Time tends to vary but you MUST watch these because you are essentially toasting in the oil and you do NOT want to burn it as the garlic will become bitter. Check the undersides of the bread and when deep, golden brown flip and repeat.
This bread is a garlic lovers dream and as always play around with the recipe to best suit your tastes – as with all recipes it is just a starting point – go ahead and make it your own.