Loaded with creamy, gooey cheese, this stuffed gluten-free cheesy bread is a longtime family favorite. Wrapped in foil and finished on the grill, it makes a perfect side for any summer meal.
Years ago we made a stuffed cheesy bread that quickly became my favorite. We served it at family cookouts and cherished the recipe — until the measurements were misplaced and we couldn’t quite recreate it. For a while it faded from the menu, especially after I stopped eating regular bread.
Once I learned how to bake reliable gluten-free bread, this cheesy bread came back to mind. I worked until I got the filling and technique right so I could enjoy it again and so I could share the recipe. It’s everything I remembered: creamy, cheesy, and irresistible.
What You’ll Need for Gluten Free Cheesy Garlic Bread
Start with a sturdy loaf of gluten-free bread. My favorite is a homemade gluten-free Italian loaf, but a gluten-free artisan or sourdough loaf will also work. Once your loaf is ready, prepare the cheesy filling by beating together the following:
- Cream cheese (softened)
- Butter (softened)
- Shredded mozzarella cheese
- Garlic salt
How to Cut the Bread
This method is similar to hasselback potatoes. Slice the loaf into roughly ½-inch cuts, but stop before cutting all the way through. To help guide the knife, place two chopsticks (or similar items such as skewers or wooden dowels) on either side of the loaf so the blade won’t go through the bottom.
Stuffing the Bread with the Cheese Filling
Spoon about 1½–2 tablespoons of the cheese mixture into each cut. Don’t worry about perfection — the filling will be a little messy, and that’s part of what makes this bread so addictive. Use a silicone spatula or the back of a spoon to push the mixture into the slots so each slice is generously filled.
Stuffed Gluten Free Cheesy Bread FAQs
Can I Use Fresh Garlic Instead of Garlic Salt?
Yes. Fresh minced or pressed garlic will give a brighter, more robust garlic flavor. Roasted garlic is another delicious option. Garlic salt is convenient and works well when you want a quick assembly.
Can I Put the Bread in the Oven Instead of on the Grill?
Absolutely. Wrap the loaf tightly in foil and bake at 350°F (175°C) for 20–25 minutes, or until the cheese is melted and bubbling. Grilling adds a subtle smokiness, but the oven works great when you don’t want to fire up the grill.
Can I Use Other Cheeses?
Mozzarella gives the classic stretchy cheese pull, but you can mix cheeses for different flavors. Cheddar, Monterey Jack, or even a little blue cheese can add interesting variations. Combine cheeses to balance meltability and flavor.
This stuffed gluten-free cheesy bread is an easy, crowd-pleasing side for summer gatherings. It’s rich, satisfying, and simple to make — everyone will go crazy for it.
Stuffed Gluten Free Cheesy Bread
Ingredients
- 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
Instructions
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In a medium bowl, beat together the cream cheese, butter, shredded mozzarella, and garlic salt until well combined. Set aside.
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Place the loaf on a cutting surface and position a chopstick or similar guide on each side. Slice the bread into ½-inch thick cuts, stopping at the guides so the loaf remains intact.
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Spoon roughly 2 tablespoons of the cheese mixture into each slice. Don’t worry about neatness—fill each slot generously.
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Wrap the loaf tightly in foil. Place over indirect heat on the grill for 20–25 minutes, or until the cheese is melted and gooey. Alternatively, bake the wrapped loaf in a 350°F (175°C) oven for 20–25 minutes. Serve immediately.
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Store any leftovers wrapped in the refrigerator. Reheat in a 300°F (150°C) oven for about 30 minutes, or until the cheese is fully melted.