Cheesy Garlic Bread

My husband goes goo-goo over garlic bread, but the nutritional profile of the stuff is enough to make me cringe. Refined carbs, trans-fat filled margarine and “dough conditioners” (whatever those are) make up the junk you get from the takeout pizza place up the road. If you’re lucky, it’ll have real cheese.

My version is completely grain free, gluten free and low in carbs. The smell that wafts throughout the house while it’s baking is simply mouth-watering. Butter, cheese and garlic? Sign me up, right?


For taste authenticity, I added a bit of yeast to this recipe. No, yeast won’t work on grain free flours (boo!), but it definitely lends that familiar flavor of “real” bread. I baked my dough in a 9×9 square cake pan (greased very well) and then turned it out onto a cookie sheet. Next time, though, I’d probably just free form it. The dough isn’t incredibly thick, but it’s thick enough that you’ll get a rustic bready base. If you want the square, just do what I did and bake it in the pan. If you do bake it in the pan, it’ll probably be thicker than it would be free-form. Honestly, that sounds good to me. I can’t wait to make it that way next time!
Is this super chewy like wheat-based garlic bread? No. It’s definitely more biscuit-y, but I promise– it’s also deeeeelicious!
Cheesy Garlic Bread 
Ingredients (for bread base):
  • 1 1/4 C almond flour
  • 1 T coconut flour
  • 3 egg whites, beaten until fluffy
  • 2 T olive oil or avocado oil
  • 1/4 C warm water
  • 1 tsp. live yeast granules
  • 1 tsp. coconut sugar (or honey or molasses– will be eaten by yeast)
  • 1/2 C shredded mozzarella cheese
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. xanthan or guar gum (optional)
Ingredients (for topping): 
  • 1 C shredded mozzarella cheese
  • 2 T butter, melted
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/2 tsp. Italian seasoning

1. Preheat oven to 400 degrees.
2. In a large bowl, combine almond and coconut flour, salt, baking powder, garlic powder and xanthan gum. Stir well.
3. In a small cup or bowl, combine warm water and sugar and stir until dissolved, then add yeast. Set aside for a few moments.
4. To the flour mixture, add olive oil and yeast-water mixture and stir well with a rubber spatula. Add in beaten eggs and continue to mix.
5. Add in the 1/2 C mozzarella shreds and mix gently with your spatula until a nice dough is formed and cheese is mixed well throughout.
6. Grease a 9×9 square cake pan or large cookie sheet. Put batter into cake pan or cookie sheet. If you’re free-forming on a cookie sheet, loosely form the dough into a rectangle or square.
7. Bake at 400 degrees for approx. 15-17 minutes or until the sides of the crust turn golden brown. Remove and top.
8. In a tiny bowl, combine butter, garlic powder and salt. Mix well, then brush over the top of the garlic bread base. Be sure to get the butter over every inch!
9. Top the bread with shredded mozzarella cheese, then sprinkle that with Italian seasoning.
10. Bake at 400 degrees for about 10 minutes or until cheese is melted. For final 3 minutes, turn broiler on to brown the cheese.
11. Remove from oven and let bread stand for 5-10 minutes before serving (if you can wait that long).
Nutrition (per 1/10th of recipe): 175 calories, 4 g carbs, 2 g fiber (2 g net carbs), 16 g fat, 8 g protein
About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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