In almost 7 years of blogging, I don’t think I’ve ever been this excited to share a recipe with you.
Carbs, garlic, cheese, and butter are certainly a combination to be reckoned with. Put them into pull-apart form…. irresistible.
You’ve probably heard the term hasselback before, simply mean slits cut into an object, but not all the way through, often used on potatoes. (Or even butternut squash, like this recipe.)
Those spaces are then stuffed with tasty things that can permeate between the layers. In this case, garlic, herbs, butter, and cheese if you’d like!
The easiest and fastest way to make gluten-free garlic bread is store-bought gluten-free french bread or dinner rolls, like Udi’s Gluten-Free class french rolls. I particularly like using the dinner rolls because then everyone gets their own personalized gluten-free garlic bread!
This recipe is as simple as mixing the butter ingredients together, inserting into the bread, and baking! I like to add a little more cheese to the top of the rolls before putting into the oven, too.
When you take a bite, you’re greeted by everything you love about garlic bread, with pull-apart magic. And the next bite, followed by the next roll. Pretty tough to have just one. ☺️
I have to think these would be excellent with everything bagel seasoning instead of the herbs. Gruyere would also be a great cheese to replace the mozzarella, as it melts well and has great flavor.
If you’re hosting a dinner party, you can make the compound butter two days in advance, and stuff the rolls two hours before baking. Because they’re rolls store-bought, they only need a few minutes in the oven to brown and melt the cheese.