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Roasted Garlic on French Bread

Contributed by: Chris WebAdmin. of

From The Lactose-Free Cookbook by Sheri Updike.

Have your or someone in your family given up favorite foods because of Lactose Intolerance Or are you popping a pill before you can enjoy a meal You are not alone! One in five Americans-and 80% of the world's population-reacts to milk products with pain and embarrassing discomfort. And today, diary products are hidden in almost everything-cold cuts, bread, medication, frozen or packaged goods, and more! What can you do?

Ask Sheri Updike. Determined to give choices and bring the joy of eating back to her 100% Lactose-Intolerant husband, she discovered how to put the "Yum" back into lactose-free cakes and cookies, soups and sauces, au gratin side dishes, ice cream-even a luxurious quiche!

Now dip into 200 foolproof recipes the whole gamily will love-including several prizewinning dishes-along with all of Sheri's secrets for making traditional dairy dishes without lactose products! Exceptionally delicious and so good no one (and that's a promise) will guess they're lactose free, mealtimes can be fun again-chock full of everything you and your whole family love to eat! Sheri includes:

  • Brand-name products that are 100% lactose free
  • Best diary substitutes
  • Special quick fixin' foods-ready in under 30 minutes
  • Breakfast, lunch, dinner dishes...
  • and party fare too.

By cooking these garlic heads slowly, they become very mellow, soft, and creamy. This makes them easier to digest, so you can enjoy the garlic without the aftereffects! Serve them along with an Italian dish, roast lamb, or seafood, or as an appetizer. For added appeal, serve with a chunky tomato basil sauce.


  • 4 heads garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Dash freshly ground pepper
  • 1 1-pound loaf The French Connection bread (page 81),
  • or any lactose-free French bread (see page 25)
  • 3 tablespoons safflower oil margarine, Hollywood, melted
  • 1 teaspoon chopped parsley
  • Grated Parmesan cheese alternative, Soyco, or imported aged Parmesan cheese, for seasoning


Prepare the garlic by chopping off the top quarter inch of the heads. Remove any loose, papery skin, but leave the heads whole. Start your barbecue grill according to the manufacturer's instructions. Position the rack 4 to 6 inches above the flame or heat.

In a bowl, mix the olive oil, oregano, salt, and pepper with a fork until well blended. Toss in the garlic heads and coat with the mixture evenly. Slice the French bread; brush with melted safflower margarine. Set aside.

Put the coated garlic heads in the center of the grilling rack on the barbecue. Grill for 30 to 40 minutes, turning several times with tongs. (The cloves should feel very soft when done.) During the last few minutes, place the French bread slices on heavy-duty foil and place alongside the garlic heads. Lightly toast both sides of the slices, then remove from the grill and keep warm.

Remove the garlic heads when they are very soft. Squeeze the whole cloves and they will separate from their skins. Place the soft garlic pieces on top of the warm French bread slices and sprinkle with parsley and the Parmesan cheese alternative or freshly grated aged Parmesan. Serve warm.

Appetizer or side dish, this makes a great accompaniment!

Nutritional Information: Per Serving (without cheese): Calories: 150, Cholesterol: 0mg, Dietary Fiber: 1g, Protein: 3g, Sodium: 348mg, Carbohydrate: 20g, Total Fat: 6g, Saturated Fat:1g, Calories from Fat: 38%, Calories from Carbohydrates: 53%, Calories from Protein: 9%



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