Sunshine in a Loaf: My Go-To Gluten-Free Rosemary & Garlic Bread

Hey friends! Let's talk about bread. Specifically, let's talk about that moment of utter disappointment when, as a gluten-free soul, you realize most of the bread aisle is off-limits. I remember those days – the longing for the simple pleasure of a crusty piece of bread dipped in olive oil. Well, no more wistful sighs! Today I'm sharing a recipe that has become a staple in my kitchen: my ridiculously easy and outrageously flavorful Gluten-Free Rosemary & Garlic Bread.
This isn't just "good for gluten-free" – it's just plain good. It's the kind of bread that fills your kitchen with that warm, comforting aroma and disappears faster than you can say "seconds." It's also one of the most forgiving recipes I've ever used, perfect for beginners or those of us who sometimes struggle with the intricacies of gluten-free baking. The first time I made it for my family, my (usually very picky) nephew devoured two slices and asked for more. That's when I knew I was onto something truly special. Ready to bake some happiness? Let's get started!
Tips & Tricks for Baking Bliss
- Flavor Variations: Don't limit yourself to just rosemary and garlic! Try adding roasted garlic cloves, sun-dried tomatoes, or different herbs like thyme or oregano.
- Cheese Please: A few handfuls of good quality shredded parmesan or asiago cheese mixed into the dough adds a delicious umami goodness that we all crave.
- Texture Tweaks: If you prefer a softer crust, brush the top of the loaf with melted butter or olive oil after it's fresh out of the oven.
- Make Ahead Option: You can prepare the dough up to the shaping stage, cover it loosely, and refrigerate for up to 24 hours. Just let it come to room temperature for about 30 minutes before its second rise and baking.
- Leftover Love: Any leftovers is fantastic for making croutons, or toasted for garlic bread. Don't let a single delicious morsel go to waste.
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Gluten-Free Rosemary & Garlic Bread
Ingredients:
- 1 1/2 cups warm water (about 105-115°F)
- 1 tablespoon active dry yeast
- 1 tablespoon sugar or honey
- 2 tablespoons olive oil, plus more for greasing
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- 1 tablespoon dried rosemary, lightly crushed
- 3 cups gluten-free all-purpose baking flour with xanthan, such as Bob's Red Mill 1-to-1
- Extra rosemary sprigs and garlic cloves for topping (optional)
Instructions:
- Combine warm water, yeast, and sugar in a bowl; let sit until foamy (5-10 min).
- Add olive oil, garlic powder, onion powder, and salt to the yeast mixture. Stir to combine.
- Add flour and rosemary. Mix until just combined.
- Transfer to a greased bowl; cover and let rise for 45-60 minutes.
- Punch down the dough and shape. Place on a baking sheet or greased loaf pan. Cover and let rise for 30 minutes.
- Bake at 375°F (190°C) for 30-35 minutes, until golden brown.
- Let cool on a wire rack before slicing.
Product Recommendations
A good stand mixer can make the dough-making process incredibly smooth and quick. Its powerful motor will help you achieve a well-mixed dough without tiring your arms! For baking, I find that a parchment paper roll is essential for preventing stickage and making cleanup a breeze.
And there you have it! My favorite gluten-free rosemary garlic bread. It's easy, versatile, and always a crowd-pleaser. I truly believe that even if you are not gluten-free, the flavor and texture of this loaf will have your craving more.
Happy baking and more importantly, happy eating! Let me know how your loaf turns out in the comments below!
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