Cheesy, Buttery Garlic Bread Sticks


Bread, Side Dishes


6 oz regular cream cheese (170 g)

6 oz finely grated Monterey Jack (170 g)


2 large eggs

2/3  cup Gluten-Free Bake Mix 2 (150 mL)

1 tbsp whipping cream, OR milk (15 mL)

1 tsp baking powder (5 mL)

1/4  tsp granulated garlic, OR (1 mL)

garlic powder

1/4  tsp salt (1 mL)

Garlic Butter Topping:

2 tbsp butter, melted (30 mL)

1/2  tsp Italian seasoning (2 mL)

1/4  tsp granulated garlic, OR (1 mL)

garlic powder

1/2  cup grated Monterey Jack cheese (125 mL)


In food processor with sharp blade or blender, process cream cheese until smooth.  Add Monterey Jack cheese and eggs; process.  AddGluten-free Bake Mix,  whipping cream, baking powder, granulated garlic, OR garlic powder and salt; process, scraping sides occasionally.

Turn batter out into 9 x 13-inch (23 x 33 cm) glass baking dish and press down evenly, using plastic wrap, to make things easier.  Remove plastic wrap. Bake 15 to 20 minutes in 350 deg. F (180 deg. C) oven.  Brush top of garlic bread with Garlic Butter Topping.  Sprinkle with Monterey Jack cheese.  Bake another 5 minutes.   Cut into 20, half inch sticks and then cut down the center of the pan.  Serve at room temperature. Refrigerate leftovers and nuke garlic bread sticks briefly for 15 seconds or so to warm them.

Garlic Butter Topping:  In small bowl, combine butter, Italian seasoning, granulated garlic, OR garlic powder.


You can play with this recipe.  If you prefer a thicker batter, and thus a bread that is not quite as moist, you can leave the whipping cream out, however, I suggest trying it this way first.


1 bread stick
60.4 calories
2.9 g protein
5.1 g fat

0.7 g carbs