Baked Good / Brunch / Dinner / Lunch / Product Review / Side Dish

Best Gluten Free Crostini


We have a couple of really good fish markets in Portland, Maine.  My favorites are Harbor Fish and Brown Trading.  The folks at both establishments are friendly and knowledgable, but at Brown Trading one can get samples of smoked fish which is sometimes served on crostini they make from Standard Bakery’s baguettes.

Gluten free folks aren’t shopping at Standard, but they can order delicious chewy baguettes from Sweet Christine’s Bakery.  Yep, they’re expensive; yep, they’re worth the price. Happily Brown Trading shared their crostini recipe with us a couple of years ago. And now it’s yours!

We’ve tried lots of other gluten free breads and more than a few baguettes.  Interestingly Cooks Illustrated has finally reviewed gluten free breads.  We pretty much agree with their findings, but hope you have a baker who’s mixing bread dough in a conveniently located dedicated GF bakery. If not: Udi’s!

Click Here To Print Recipe


1 GF baguette or 4 GF bagels, sliced into 1/8″ pieces

1/3 cup good quality organic unsalted butter

1/3 cup good quality virgin olive oil

fresh ground salt


1.  Preheat the oven to 425 F.

2.  Lay the slices of bread on an un-greased baking sheet.

3.  Melt the butter over a low heat and add the olive oil.  Swirl to blend.

4.  Brush the bottoms and tops of the bread slices with the butter/olive oil blend. Make certain to used a GF dedicated pastry brush.

5.  Grate a little salt over each of the bread slices.

6.  Cook at 425 F for 3 minutes, turn the bread slices and cook for another 3-4 minutes or until golden brown.  Remember that most good GF bread contains egg, so don’t over toast the crostini as the taste easily go to (burnt.)

Enjoy with cheese, hummus, or a bit of lobster salad!


4 thoughts on “Best Gluten Free Crostini

  1. Hi ya GFG! Question about your mixer. What are you sing? Are typically using a paddle for your doughs? Thank you!

    • I typically use the regular paddle instead of the dough hook because the dough is so much softer/more moist than conventional bread dough. Let me know how your bread turns out.

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