I was 23 years old when I first met the Sarah from Great Britain who was also at the same age with me. She was my teacher at the Advance English class. We bonded a lot and went on many excursions to the mountains of Greece. After those weekends, I had dreams in English language. Unforgettable period of my life…

I met her again when I visited London after 3 years. She cooked for me pasta, green salad and we drank a bottle of cider. But in Great Britain, they also bottle cyder in litter/2 pints bottles. Such a bottle we emptied that night and later we continued to a typical English pub with the bell ringing at 11pm for the “last round” and the English people crowding at the bar to get the last pint (568ml) of beer for the day to that pub and should drink it within the next quarter of an hour, before the pub close.

It was 1995 and there I saw for the first-time easy cooking… Normal pasta (I had no idea about celiac disease then) that needed just boiling, ready-made sauce in a glass jar that only needed to warm it, green salad from various vegetables in a bag that you simply put in salad bowl with dressing ready from a glass bottle. Now all this seems normal, but these years ago I was lived with my parents and with my typical Greek mother who cooked everything herself, I had a shock.

Sarah taught me some recipes (quick and easy) that I will share with you. The first of them is this easy garlic bread.


Yields6 ServingsDifficultyBeginner

Prep Time1 minCook Time6 minsTotal Time7 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 2 small gluten-free baguette bread such as Schär's Mini Baguettes
 2 tbsp butter (at room temperature)
 2 cloves of garlic
 salt
 1 tbsp grated cheese (optional)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Preheat the oven to 200°C fan / 400°F.

2

Cut baguettes into slices but not all the way, let bread keep attached on one side and put them in a pan after first putting a parchment paper underneath.

3

Chop the garlic with a knife. I suggest to chop finely and not crush it. Have a better taste, more intense.

4

Mix the garlic with the butter very well, add salt (I didn't add). If you want cheese, add it now and mix it well. This time I didn't put.

5

Carefully open the flaps and spread our mixture. Distribute it among all the slices.

6

Bake for about 6 minutes and our garlic bread is ready!

Ingredients

 2 small gluten-free baguette bread such as Schär's Mini Baguettes
 2 tbsp butter (at room temperature)
 2 cloves of garlic
 salt
 1 tbsp grated cheese (optional)

Directions

1

Preheat the oven to 200°C fan / 400°F.

2

Cut baguettes into slices but not all the way, let bread keep attached on one side and put them in a pan after first putting a parchment paper underneath.

3

Chop the garlic with a knife. I suggest to chop finely and not crush it. Have a better taste, more intense.

4

Mix the garlic with the butter very well, add salt (I didn't add). If you want cheese, add it now and mix it well. This time I didn't put.

5

Carefully open the flaps and spread our mixture. Distribute it among all the slices.

6

Bake for about 6 minutes and our garlic bread is ready!

Sarah’s Easy Recipe for Gluten Free Garlic Bread
  • You can use any bread you like. I like baguettes because you can cut them into small slices.
  • You can use any hard cheese you like or a vegetarian cheese

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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