Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"There is no such thing as a little garlic." -Arthur Baer, Investment Author
The refrigerator light goes on...
Roasted garlic is a staple in my kitchen and should be in yours. I generally roast about 3 heads every ten days or so. It makes a great ingredient in mashed potatoes and also enriches any sauce. It is fantastic served as hors d’oeuvres on bread with some soft goat cheese and veggies.
The Garlic Roaster
I couldn't live without this utensil. The best ones are made of clayand have a glazed dish so that the oil won't absorb into the clay. They're cheap: ten or fifteen dollars at most and they also come in single bulb sizes. the one I use allows me to roast about four heads at once. Roasted garlic keeps about a week if you put it in a tightly sealed glass container or a zipper bag.
If you don’t want to spring for a roaster, using a sauce pan that has a thick bottom will work fine. I reduce the heat in the oven by about 25°, depending on the thickness of the pan.
