The Best Gluten Free Garlic Bread {Dairy Free}
A mouthwatering Gluten Free Garlic Bread with Cheese that's super quick and easy (even though it's made from scratch!) and goes perfectly with ANY meal!
While garlic bread can be made by just spreading some butter, herbs and garlic on a loaf of this French bread, once you try this from-scratch version, you'll never go back to the spread! It's not only gluten free, but dairy free too. And is full of delicious garlic and cheese flavor.
At one time or another in your gluten free baking, you may have thought that the days of baking delicious breads were over. Maybe you’ve even given up bread entirely because it’s disappointing to make it and then have your expectations be deflated as soon as you take one bite.
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Well this gluten free garlic bread recipe will completely re kindle your belief in good gluten free bread! Actually, not just good bread, but delicious bread! Plus, it's a quick bread, so there's NO yeast and no rise time. Amazing bread is just a short time away.
Why this recipe needs to in your recipe box!
These beautiful slices are easier than you think. Normally I'd recommend using an 8" x 4.5" dimpled baking pan but I'm shifting just a tad here - using a 9" x 5" baking pan means the bread stays relatively flat, so the slices are fairly uniform in size. Perfect for dipping.
Besides an amazing flavor, this bread is also:
- Dairy free
- Easy to mix - no mixer needed
- Flavored with a generous helping of garlic powder and onion powder
- Mixed with dairy free parmesan cheese
Baking pro tips
Even though it’s easy to make, here are a few tips to make sure your garlic bread is a success:
- Rest time - when working with any of these flours, be sure to let the batter 'rest' for 30 minutes before pouring into the baking pan. The rest time is essential for properly hydrating the batter.
- Always bring your ingredients to room temperature before mixing - this includes flours too!
- Measuring flours is super simple - just use a digital kitchen scale like this one, and spoon it into a plastic container. Always measure by weight and not cups!
Unique to this recipe:
Make your own dairy free buttermilk - add 1 Tablespoon of white vinegar in a measuring cup and fill the cup the rest of the way with a dairy free milk (I used almond milk, but oat milk will work too). Let the mixture sit for a few minutes before using.
Check your cheese - shredded parmesan cheese by Follow Your Heart is a must for this garlic bread. It's a robust, but not too intense flavor that is so close to regular parmesan no one will notice!
How to make this garlic bread
The ingredients
Besides the blend of delicious shredded cheese and seasonings, our gluten free flour mix is the next essential ingredient for this bread (Find the flour mix here). The right balance of flours and starches mean it's incredibly versatile and perfect for this recipe!
Also check out these other recipes that use this gluten free flour mix:
- Buttery Gluten Free Biscuits
- The Best Gluten Free Dairy Free Dinner Rolls
- Gluten Free Beer Bread {Dairy Free & Egg Free}
Mixing the batter
The batter will look more like thick cake batter than elastic bread dough. So if you're mixing this batter and it doesn't look like you'd expect, not to worry, gluten free bread dough never looks like bread-flour bread dough!
Rest time
After mixing and before spreading into the pan, the batter will need a rest period. This is a period of time (typically 30 minutes) where the batter sits in the bowl, undisturbed, to give the flours and starches time to hydrate. The result is a higher rise, much better textured loaf of bread. I talk more about this in my Gluten free bread baking Masterclass, but this is a crucial part of successful gluten free baking.
Baking time
The baking time can vary, depending on how dark you want the cheese. Darker brown and you'll want to add about 5 minutes to the 50 minute baking time. Lighter brown and you'll want to start checking at the 45 minute mark. An instant read thermometer should register between 205 - 210 F either way. Find these on Amazon for about $15.
Cooling time
Cooling time is always the hardest time. It’s so tempting to just slice right into that freshly baked loaf - unfortunately gluten free bread usually needs to cool completely before slicing. But not this one! Go ahead, give it 10 minutes and cut into it. We won’t tell.
FAQ's
Possibly. I haven't tested the recipe using any other flour mix, so it could work, I just can't call it 'tried and true'.
You can yes, but the flavor will be different either way. The texture may be a little different, but it will still have that wonderful garlic flavor
Absolutely - almond milk is my go-to but oat milk works wonderfully too. I have not tested coconut milk.
Gluten free breads, like all homemade breads in general, are never as fresh on day 2 as they are on day 1. The best way to store this bread is to slice the entire loaf and place pieces of wax paper in between each slice, then place the whole loaf in a plastic bag and freeze it. Then just take the slices out of the freezer as needed. (I recommend toasting them.)
Are you ready for the best gluten free garlic bread, loaded with delicious cheese? Here it is! And if you enjoy this recipe, will you give it a rating?!
Recipe
The Best Gluten Free Garlic Bread {Dairy Free}
Ingredients
Equipment
Method
- In a large bowl, combine the vegan butter, sugar, egg and buttermilk. Mix well.
- Add the flour mix, xanthan gum, salt, onion powder, garlic powder, baking soda and baking powder and mix with a sturdy spoon for 1 minute or until fully combined.
- Using a spatula, fold in 1 ¼ cup shredded cheese.
- Set batter aside to rest for 30 minutes.
- Preheat your oven to 350° F. Grease or use cooking spray on a 9" x 5" baking pan.
- Spread the batter into the prepared pan and smooth the top.
- Sprinkle the remaining shredded cheese over the top.
- Bake for 50 minutes or until a toothpick comes out clean or an instant read thermometer registers between 205-210F. If it’s getting too brown, cover the bread with foil.
- Let it cool for a few minutes in the pan on a wire rack.
- Remove from the pan and cool. Slice and enjoy.
Notes
- Use a 9" x 5"size baking pan for best results.
- To make dairy free buttermilk, add 2 Tablespoons of white vinegar to a 1 cup measuring cup. Fill the cup the rest of the way up with almond milk. Let sit for a few minutes.
- No mixer needed with this recipe, just mix and bake.
- If the bread gets too dark before the baking time is over, cover it with foil.
Check out these gluten free baking tips:
Do you think an egg substitute would work in this bread? I can't tolerate eggs, (so sad)
I'd like to know this, too!
Try a liquid egg substitute like JUST egg or a chia or flax egg.
Those would be the best substitutes!
Christine