Loaded with creamy cheesy goodness, this stuffed gluten free cheesy bread is a family favorite. It's wrapped in foil and grilled for a perfect side with any summer meal!
Years ago we used to make this stuffed cheesy bread that was my absolute favorite bread ever! We used to serve it at lots of family cookouts and it was a treasured recipe for all of us. But somehow that treasured recipe got misplaced and we never were able to get the measurements just right so we gave up.
And then of course I couldn't eat regular bread and it went along the wayside for a while. But once I figured out how to make really good gluten free bread, this cheesy bread came back into my mind. I had to figure it out so I could have it myself, but also share it with y'all! I finally got it right and it's everything I remember it to be!!
What You'll Need for Gluten Free Cheesy Garlic Bread
The first part in making this garlic bread is actually the last part of the name--bread. I love using my gluten free Italian bread for this recipe, but my artisan bread will also work well here. Once you have the bread made, beat together the cheese mixture, which consists of:
- Cream cheese
- Shredded mozzarella cheese
- Garlic salt
How to Cut the Bread
If you've ever made hasselback potatoes, this bread is just like those! Cut through the bread in ½-inch slices, but not all the way through. One way to do this is to use a pair of chopsticks on either side of the loaf of bread so when you cut, the knife won't go all the way to the counter.
Stuffing the Bread with the Cheese Filling
It's so simple, even a caveman could do it. Haha! Do you remember those old Geico commercials about the cavemen? Don't get me started on Geico commercials. Or rather my mom. She's obsessed with them. I have to say, they definitely have the market cornered in the funny commercial category.
Anyway, back to stuffing the bread. Take a spoon or silicone spatula and scoop roughly 1 ½-2 tablespoons of the cheesy filling in between each slice of bread. You don't need to be precise here. Just stuff it in there and don't worry about being neat. This bread is messy and that's part of its addictive quality.
Stuffed Gluten Free Cheesy Bread FAQs
Can I Use Fresh Garlic Instead of Garlic Salt?
Absolutely! I love the idea of using fresh garlic, but am usually too rushed to add another step to my already busy schedule so I opt for the garlic salt. But minced or pressed fresh garlic sounds amazing!! Or even roasted garlic!
Can I Put the Bread in the Oven Instead of on the Grill?
You can definitely put this in the oven if you're not firing up the grill! Bake it, well wrapped in foil, at 350 degrees F for 25 minutes, or until the cheese is melty and gooey.
Can I Use Other Cheeses?
You won't get the same cheese pull with other cheeses than mozzarella, but you can still have a great cheesy bread experience with other cheeses. Cheddar, Monterey jack, and blue cheese come to mind as great flavor variations for this bread.
A great compliment to any summer meal, this stuffed gluten free cheesy bread is so easy and everyone will go crazy for it!
Stuffed Gluten Free Cheesy Bread
- 1 small loaf gluten free Italian Bread (see notes for other bread choices)
- 3 ounces cream cheese, softened
- 2 tbsp (28 g) butter, softened
- 1 cup (113 g) shredded mozzarella cheese
- ½ teaspoon garlic salt
- In a medium bowl, beat together the cream cheese, butter, shredded mozzarella, and garlic salt until well combined. Set aside.
- Lay loaf of bread on a cutting surface with a chopstick on either side of it for guidance (if you don't have chopsticks, anything similar can be used that is roughly ¼ of an inch thick--skewers, pencils, wooden dowels, etc). Cut bread into ½-thick slices, stopping at the chopsticks to avoid cutting all the way through.
- Spread roughly 2 tablespoons of cheese mixture in between each slice of bread. You don't need to be worry about neatness.
- Wrap loaf of bread in foil and place over indirect heat on grill for 20-25 minutes, or until cheese is melted and gooey. Alternatively, bake well wrapped loaf in a 350° F oven for 20-25 minutes. Serve immediately. Any leftover bread may be re-wrapped and stored in the fridge. Reheat in a 300° F oven for 30 minutes or until cheese is melted.