Baguette: I used a gluten-free baguette to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, you may also use a normal baguette instead. If you don’t have a French baguette, you may also use other gluten-free yeast bread instead.

Butter: I used vegan butter to keep the recipe dairy-free. You can also use olive oil if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.

Parsley: I like adding fresh chopped parsley for a contrast in color and flavor. If you are not keen on parsley, feel free to leave it out.

Garlic: I definitely recommend using fresh minced garlic (not dehydrated minced garlic) as the flavor will be stronger and more aromatic. I like garlic so 3 cloves work for me, but you can always reduce the amount of garlic if you prefer a milder taste.

Storing: To store any leftovers of this gluten-free vegan garlic bread, place the garlic bread in an airtight container and store in the refrigerator for up to 3 days. Toast the bread in the oven to reheat before eating. To freeze, place the garlic bread in a freezer-safe container or freezer bag and freeze for up to 3 months. Reheat the bread in the oven for a few minutes before eating.