Sunday 19 May 2013

Gluten and Wheat Free Parmesan Garlic Bread & Pizza

As I mentioned in my last post about tiramisu I am a member of BzzAgent which means that every so often I get a package in the post, get to try some amazing products and foods that I would never think to try and then let the world know what I think!

One of the latest campaigns is for Tesco's "Free From" range which includes dairy free, wheat free and gluten free products so I headed off to my local shop and decided that what would be better for a Saturday night dinner than pizza and garlic bread?!

The pizza the I got was a frozen cheese and tomato pizza which was wheat and gluten free.   It a cheese and tomato pizza!

I won't bore you with the details of everything I did next but I basically threw on some toppings and extra cheese then cooked it (from frozen) following the directions on the packet.

I've never tried any wheat of gluten free breads before so didn't really have anything to compare this to but have to be completely honest - I didn't notice any difference between this and pizzas that do have gluten or wheat.  The base was crisps around the edges and soft in the middle - perfect!

I can't think of anything better to accompany pizza than garlic bread and not just any garlic bread - parmesan garlic bread!

Again, I'm using a "free from" bread, this time in the form of Warburtons baguettes.  Obviously you can use any type of baguette you like but I would suggest using a softer bread rather than something really crusty as when you pop it in the oven it will get even more crisp.  These baguettes were about 10 inches long so if you use anything shorter or longer you will obviously need to adjust the ingredient quantities...

Roast 3 cloves of garlic in their skins for about 10 minutes (until they soften), allow to cool and remove from their skins.  Using a fork, mash up the garlic until it's a smooth paste.  Roasting the garlic mellows out the flavour a little but if you like a more sharp garlic taste, skip the roasting!

Mix the garlic into the butter thoroughly then mix in the parmesan and allow to rest for about half an hour - this lets all of the garlicky goodness combine with the butter.

Slice into the baguette but make sure you don't slice all the way through - leave about half a centimetre at the bottom.  I like big fat wedges of garlic bread so I cut slices about and inch and a bit thick.

Spread the garlic butter in each slice of the baguette and then sprinkle some extra parmesan on top.

Wrap loosely in foil...

... bake for 15 minutes then open the foil and bake for a further 5 minutes or until the cheese is golden brown on top.

Ingredients (for garlic bread)
1 baguette
2 tablespoons room temperature butter
3 cloves of garlic
2 tablespoons finely grated parmesan

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