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Baked Garlic

Raw garlic has a harsh bite, but when baked it turns golden brown and becomes mild, savory and oh so sweet! All it takes is some olive oil and about an hour to transform a firm garlic bulb into a bunch of soft and spreadable cloves.

Add to your favorite recipes , or spread a bit over a piece of grilled gluten free Italian Flatbread (along with some goat cheese if you like!), and see how simple yet tasty this quick appy is!

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Use your hands to peel away the excess outer layers of skin, leaving just the cloves skin intact.

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Use a sharp knife and slice off the top 1/4-1/2" to expose the cloves.

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Place in a garlic baker, or on a square of foil. Drizzle with 2 tsp olive oil, then wrap garlic up in the foil to enclose. Bake at 400°F for 40-60 minutes or until cloves are soft when pressed. Break the skins a bit more and pull out cloves with fork, or squeeze them all out together once the bulb has cooled down a bit.

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Baked Garlic
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Ingredients
  • Whole garlic head(s)
  • Olive oil
Instructions
  1. Use your hands to peel away the excess outer layers of skin, leaving just the cloves skin intact.
  2. Use a sharp knife and slice off the top ¼-1/2" to expose all the cloves.
  3. Place in a clay garlic baker, or on a square of foil. Drizzle with 2 tsp olive oil, then wrap garlic tightly up in the foil to enclose.
  4. Bake at 400°F for 40-60 minutes or until cloves are golden and completely soft when pressed.
  5. Break the skins a bit more and pull out cloves with fork, or squeeze them all out together once the bulb has cooled down a bit.

 

10 Responses to Baked Garlic

  1. Sharon July 14, 2014 at 10:17 am #

    Thank you Angie I forgot I was a member. I keep looking for gluen free recipes for bread and cookies so I have to look no longer. This is the first time I have read about putting gf flour in the fridge or freezer so shall do so for now on. Have an awesome day

    • Angie Halten (Admin)
      Angie Halten (Admin) July 14, 2014 at 10:51 am #

      If you don't have a lot of freezer space - or have a ton of different kinds of flour like I do, the only flours that really should be kept chilled (fridge or freezer) are; brown rice, soy, quinoa, almond, flax, millet, buckwheat. Due to their high protein content and naturals oils, they can spoil faster (rancid). All the other starches and flours can stored in the pantry. So glad you re-discovered us again!

  2. Kim July 30, 2014 at 1:38 pm #

    Thanks so much for your site with so many wonderful recipes!!!

    • Angie Halten (Admin)
      Angie Halten (Admin) July 30, 2014 at 3:04 pm #

      Glad you are enjoying them!

  3. Laura Jacobs Jacobs September 22, 2014 at 5:31 am #

    enjoying the recipes-Laura

  4. Barbara September 22, 2014 at 8:10 am #

    How long can you keep the baked garlic if you don't use it right away.

    • Marla Hingley
      Marla Hingley September 22, 2014 at 9:42 am #

      I would use it within a few days. Or you can always freeze it!

  5. Pat September 22, 2014 at 9:53 am #

    After I've cooled my baked garlic, I squeeze out the cloves into a zip lock bag, then freeze.
    It's easy, handy, and I have roasted garlic all winter. Always take the air out of the bag before sealing it up again. Thanks for all of your wonderful recipes Angie.
    Pat in Winnipeg, MB

    • Angie Halten (Admin)
      Angie Halten (Admin) September 22, 2014 at 10:10 am #

      Thanks for the feedback! I'm so glad you are enjoying all our recipes.

  6. June December 26, 2017 at 7:14 pm #

    Great, tks for all the tips!

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