Garlic Texas Toast - 7.8 oz

Garlic bread was one of the first things celiac families gave up without noticing — until the bread itself became the problem. Katz built this gluten-free, dairy-free garlic bread Texas toast so nobody at the table has to skip the basket.

Each 7.8oz bag holds 4 thick-cut slices of frozen garlic toast, made with real garlic and parsley folded into a fluffy gluten-free crumb, then baked in Katz's dedicated Mountainville facility — certified free of gluten, dairy, sesame, tree nuts, and peanuts, so there's no shared-line guesswork. It's kept frozen rather than preserved, the way most of the Katz line is, because a slice with no preservatives has to live somewhere colder than a shelf.

Straight from the freezer, it toasts up crisp on the outside and stays soft in the middle — no thawing required. Bake at 425°F for 5-8 minutes in the oven or toaster oven, or serve alongside a bowl of marinara or minestrone the way garlic bread is supposed to work.

Gluten-free, dairy-free, nut- and sesame-free, and kosher certified pareve. Built on a rice and tapioca starch flour blend, this bread isn't a fit for keto, paleo, or carnivore eating plans, but it's a genuine everyday bread swap for anyone managing celiac disease or a gluten intolerance. Keep frozen and toast from frozen for the best crisp-to-soft ratio.

Ingredients: Gluten Free Flour Blend (White Rice Flour, Tapioca Starch, Potato Starch, Corn Starch), Water, Canola Oil, Palm Oil, Egg Whites, Confectioners Sugar (Sugar, Corn Starch), Dried Egg Whites, Salt, Garlic, Xanthan Gum, Yeast, Psyllium Husk, Bamboo Fiber, Apple Cider Vinegar, Cellulose Gum, Molasses, Parsley, and Turmeric.

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Common Questions

How does this compare to regular Texas toast made with wheat flour?
Conventional Texas toast relies on wheat flour's gluten network to trap gas and create that thick, fluffy structure, then gets brushed with butter and garlic before broiling. Katz replaces the wheat entirely with a blend of white rice flour, tapioca starch, potato starch, and corn starch, then rebuilds the structure using xanthan gum, psyllium husk, bamboo fiber, and cellulose gum instead of gluten. The result is a comparable thick-cut, 4-slices-per-bag format that toasts crisp outside and soft inside, without any wheat, barley, or rye in the ingredient list. The tradeoff is that gluten-free starches behave differently than wheat gluten, so Katz bakes and freezes the bread immediately rather than shelving it fresh, since there's no gluten scaffold or preservative system to keep it stable at room temperature.

Why does gluten-free bread need psyllium husk, xanthan gum, and bamboo fiber?
Gluten is the protein that gives wheat bread its stretch and chew by forming an elastic network when flour is mixed with water. Rice, tapioca, potato, and corn starches don't form that network on their own, so they need substitutes that mimic gluten's binding and gas-trapping function. Xanthan gum and cellulose gum add viscosity and help trap the carbon dioxide produced by yeast during proofing, which is what gives the toast its rise and fluffy crumb. Psyllium husk and bamboo fiber add soluble fiber that absorbs water and holds the crumb together, preventing the crumbly texture that plagues many gluten-free breads. Together these four ingredients are doing the structural job that gluten does in a wheat loaf.

Does this fit a keto, paleo, or carnivore diet?
No. This bread is built on white rice flour, tapioca starch, potato starch, and corn starch, all of which are carbohydrate-dense and none of which fit keto's low-carb requirement, paleo's exclusion of grains and refined starches, or carnivore's animal-only framework. It's formulated specifically for gluten-free eating, which is a separate concern from carb count or ingredient origin. If you're managing celiac disease, a wheat allergy, or gluten sensitivity but aren't otherwise restricting carbohydrates, this fills the garlic bread gap without a low-carb angle. Anyone following a strict low-carb or grain-free protocol should look elsewhere, since a starch-based flour blend is the whole point of how this bread achieves its texture.

What dishes work well with this besides plain garlic bread?
Because it's a thick-cut Texas toast rather than a thin baguette slice, it holds up well as a dipper for marinara, minestrone, or any tomato-based soup without falling apart. It also works sliced in half and used as a base for open-faced garlic bread pizzas, or cubed and toasted into croutons for a gluten-free Caesar or panzanella salad. Since it comes frozen and pre-seasoned with real garlic and parsley, there's no need to add butter or garlic before broiling the way you would with plain frozen bread. For a garlic knot substitute, cut the slices into strips before broiling; the psyllium husk and bamboo fiber in the crumb help it hold shape better than most gluten-free breads when cut into smaller pieces.

What do the gluten-free and kosher certifications actually verify?
The certified gluten-free bakery designation means this Texas toast is baked in Katz's dedicated Mountainville facility rather than a shared line, so there's no cross-contact risk from wheat, barley, or rye processed in the same space, which matters for anyone managing celiac disease rather than just a preference. The same facility is certified free of dairy, sesame, tree nuts, and peanuts, so those exclusions apply to this specific product's production environment, not just its ingredient list. Kosher certified pareve means a rabbinical certifying body has verified the product contains no meat or dairy derivatives and was produced under kosher supervision, which is separate from and doesn't overlap with the gluten-free certification. Buyers who want to verify either claim independently can look for the certification marks on the packaging, since neither is self-declared by Katz.

Why did Katz start making products like this Texas toast?
Katz Gluten Free was started in 2006 by a mother searching for snacks her two celiac kids could actually eat without feeling left out at the table. Garlic bread is one of those foods that quietly disappears from a celiac household, not because anyone decides to give it up, but because the bread itself becomes off-limits once a diagnosis changes what's safe to eat. That origin shows up directly in how this product is built: real garlic and parsley folded into the dough rather than a bland substitute, and a dedicated allergen-free facility so families don't have to interrogate every batch. The company's whole catalog grew out of that same problem-solving instinct, aiming to replace foods people lost rather than inventing a new gluten-free category from scratch.