Gluten Free Parmesan Garlic Bread Recipe - Breads from Anna

Gluten Free Parmesan Garlic Bread Recipe

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We started by roasting a whole head of garlic and finished by baking this bread in the La Cloche oblong baker for an end result that is crispy on the outside and loaded with garlic goodness on the inside.  We added 1 cup of Parmesan cheese into the dough, but for a cheesier bread, you could slice the bread (after it cools for at least 30 minutes) ¾ of the way down; lightly brush with a little melted butter and sprinkle your favorite cheese in between the slices.  Wrap the bread in foil and bake at 350 degrees for 15 minutes until cheese melts.


  • 1 package Breads from Anna® Original Mix (our Dairy & Corn Free or our Classic Herb also work perfectly!)
  • 2 Tablespoons honey or sugar
  • ½ Cup of warm water (105-115 degrees) for yeast
  • 1 packet of active dry yeast (included with mix)
  • 1 Tablespoon apple cider vinegar
  • ¼ Cup of oil
  • 3 jumbo eggs at room temperature (total egg measurement will be 2/3 – ¾ Cup)
  • ¾ Cup warm water or liquid of choice
  • 1 whole head garlic
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 425 degrees. Set rack to center.
  2. Slice off top ½ inch of garlic head and remove outer white papery skin. Drizzle the top with a little oil and wrap garlic head in foil.  Roast in oven for 20 minutes. Cool for 10 minutes then separate cloves and squeeze to extract garlic pulp.  Mash pulp with a fork until smooth.
  3. Reduce oven temperature to 375 degrees and lightly oil LaCloche oblong baker and dust lightly with 2 -3 teaspoons of any gluten-free flour (tapioca or potato starch work well). Or oil and dust an 8 ½ x 4-½ inch loaf pan.
  4. Dissolve honey or sugar in ½ cup warm water. Mix in yeast and set aside until mixture is foamy (5-10 minutes).
  5. In the bowl of a heavy-duty mixer combine eggs, vinegar, oil, and warm liquid. Add dry mix and blend on low until well combined. Add yeast mixture. Gradually increase speed to high and beat for 3-4 minutes.  During final minutes of mixing, add Parmesan cheese and roasted garlic.
  6. Spoon into prepared pan. Loosely cover with La Cloche lid, or foil or waxed paper if using bread pan.  Place in warm, dry place until dough has doubled in bulk (90-120 minutes).
  7. Bake in covered La Cloche for 1 hour. If using bread pan, uncover and bake for 15 minutes; then loosely cover with foil (prevents over-browning) and bake for an additional 45-50 minutes.
  8. Remove pan from the oven and invert onto a wire rack, turn right side up to cool. Tap the bottom of your loaf. It should have a hollow sound.  If not, bake for 5-minute intervals until it does.  Cool on wire rack for 1 hour.


If using a bread machine, follow the instructions on the Breads from Anna ® Original Mix box, adding garlic and Parmesan cheese during “add in” time on bread maker.

oril April 26, 2015

made cinnamon raisin bread fromall-purpose self-rising yeast free bread mix great could not be better for sunday morning

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