Warm and doughy on the inside, crunchy and buttery on the outside, this garlic bread is an amazing gluten-free treat. This is a great way to use up that second loaf of gluten-free sourdough French bread when it’s just not quite as good the second day.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$14.99
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with.
Grey Celtic Sea Salt
INGREDIENTS:
- 1 loaf gluten-free sourdough French bread
- 4 to 6 Tbsp. butter
- 2 garlic cloves, peeled
- Sea salt to taste
- Garlic powder
INSTRUCTIONS:
- Place a 12-inch cast-iron skillet over medium heat and allow to heat up. Carefully cut French bread into two long, horizontal pieces.Cut these in half again so that you have four skinny pieces of French bread, each with a crust on one side.
- Place these cut-side down in the hot skillet. Let toast 3 to 4 minutes or just until they begin to warm and toast around the edges. Cutthe stem from the garlic clove, revealing a thick open piece of garlic. Rub the cut side of the bread with the exposed garlic until it melts into the warm bread. Repeat with the second garlic clove as necessary.
- Place the butter in the skillet and place the bread back into the skillet, crust-side down. Allow to toast and brown up on the crust side, then flip to the cut side. Brown in the butter, moving the pieces of bread around to evenly distribute the butter. Once golden brown and buttery, move to a plate with the cut side up.
- If any butter remains in the pan, carefully drizzle this over the cut side of the bread.
- Sprinkle bread with sea salt and additional garlic powder, if desired.
Serve warm.
