The Greatest Garlic Bread, that happens to be Gluten-free and Low-FODMAP
Since eliminating garlic and gluten from your diet you may be puzzling how or why I’ve given you a recipe for garlic bread? Well, I have developed this recipe because I miss garlic bread as much as you do and some things are worth fighting for. This has held my husband in rapture. Seriously, it’s delicious and should not be over-looked by those with no dietary issues! To turn this into The Greatest Bruschetta ever, cover the pieces of cooked garlic bread with my tomato salad. When the food is this good at Our House For Tea, it makes it very difficult to bother eating out.
The FODMAPs in garlic, Oligo-fructans, are held in the water of the garlic. Science is a wonderful thing for ensuring that oil and water does not mix - oil can be infused with garlic without the oligo-fructans getting in! Consider Garlic Oil your new best friend.
If you can eat gluten, please use a ‘normal’ artisan or sourdough bread. I have cut the bread into 1.5cm wide slices.
Prep – 10 minutes
4 slices gluten-free bloomer style bread
4 tbsp. Garlic Oil
40g finely grated pecorino
1 tbsp. finely chopped parsley
¼ tsp. freshly ground black pepper
Under a hot grill on a baking sheet, toast the bread on one side, and then remove from the grill. Mix together all the other ingredients in a small bowl.
Spread the untoasted side of the bread with the oil mix, try and be as equal as you can then under the grill. Grill for 3 minutes until the top is looking crisp and the edges are beginning to char.