Happily Gluten and Dairy Free How To: Roast Garlic Laura Friendly

I’ve been posting a lot of recipes that call for roasted garlic [one of my all time favorite flavors], so I decided it was time to do a How To post. In my humble opinion, this is the best way to honor a garlic clove. The garlic’s intensity mellows-out through the roasting process, producing a sweet and savory flavor. This technique is simple to do, and adds amazing depth to any dish. Happy roasting!

Roasted Garlic
by LauraFriendly
Start to Finish: about 45 minutes

  • 4 to 6 whole garlic heads
  • olive oil
  • sea salt

Preheat the oven to 400º F.

Peel away the loose, outer layers of the garlic bulbs skin, leaving the skins of the individual cloves. Using a knife, cut off ¼ to ½ inch of the top of the garlic, exposing the inside of the individual cloves.

Place the garlic heads into a baking pan, cut side up. Drizzle a tablespoon of olive oil over each head, until the garlic is well coated. Sprinkle with sea salt and cover with aluminum foil. Bake in the center of a preheated oven, for 30 to 40 minutes, or until the cloves feel soft when pressed.

Remove from the oven, and allow the garlic to cool enough to touch. Using your fingers (I like to wear thick kitchen gloves when I do this), squeeze the roasted garlic cloves out of their skins. If necessary, use a knife to cut the garlic skins, and a fork to help pullout the cloves.

Store in the refrigerator, in an air-tight container, for up to one week.

Other gluten & dairy-free recipes with Roasted Garlic to try:
Easy Marinara Sauce (vegan)
Focaccia with Garlic, Olives and Sun-dried Tomatoes

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!


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  1. I love roasted garlic. At thanksgiving, I roast a head or two of garlic, boil up some red potatoes (leave the skins on!) and mash the garlic into the potatoes with some sea salt, milk and butter. Obviously if you’re avoiding dairy you can make subs, but I love these potatoes.