Gluten-Free Recipes



  • 1 pound asparagus spears
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • pinch hot red pepper flakes
  • 1/4 to 1/2 cup All But Gluten™ White Slice Loaf, crumbled into breadcrumbs
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt


  • 1. Trim the end of the asparagus spears. Bring a deep skillet of water to a boil. Add 1 teaspoon salt. Add asparagus and cook 8 to 10 minutes until tender.
  • 2. Meanwhile, heat olive oil in a skillet and add garlic. Cook about one minute until fragrant but do not brown. Add hot pepper flakes. Add All But Gluten™ breadcrumbs, salt and pepper. Cook until breadcrumbs are crispy.
  • 3. Drain asparagus well. Place in a flat serving dish. Sprinkle with breadcrumbs.
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