Part 2: Croutons
(did you miss Part 1?)


When I make a loaf of a bread, I can’t go through it very quickly. If I get through a loaf in one week, its a miracle. That’s a lot of bread for one person to consume! Even though I take extra care to make my bread last longer, inevitably the worst happens – it dries out.

What to do, what to do?

I remembered that Shirley from Gluten Free Easily had done some croutons a little while back. Even though her recipe is from leftover stuffing, that’s what gave me the inspiration for these croutons! Along with having dry bread and not knowing how else to eat it, of course. (I, like Shirley, hate to see things go to waste!!!)

Gluten Free Croutons

Ingredients:

2 large slices of gluten free bread (about 3 cups, once cut) (I used this bread. I’m willing to bet it’ll be grand with any GF bread though!)
1/2 tsp Bragg Amino Acids (those who can use soy sauce can substitute this out)
1/4 cup canola oil
1 tablespoon dehydrated chopped onion
1 teaspoon dried minced garlic
1/4 teaspoon ground dried parsley
1/4 teaspoon salt
pinch of celery seed

Instructions:

First cube the gluten free bread. I cut mine between 1/2 an inch to 1 inch squares. Place them in a bowl and set aside.

Preheat the oven to 250 degrees.

In a small mixing bowl, add the remaining ingredients and whisk together well. Cover the mix and let it sit out on the counter for about 20 minutes. This allows for the flavors to blend as well as re-hydrate the onion and garlic.

Next pour the oil mix over the bread in the bowl and mix it around well. Lay the bread on a pan so that no piece is on top of another.

Bake uncovered for about an hour. Drop the heat to 150 degrees and leave in the oven for an additional 2 hours. Let cool for about 20 minutes.

They’re crunchy, they have a wonder infused herb taste, and I can’t even describe how fun it is to be able to have croutons on salads again! Give these a try, they’re fun :)

Ready to go on to Part 3?

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This recipe is linked to Just Another Meatless Monday, Slightly Indulgent Tuesday, Gluten Free Wednesday and Food on Fridays.

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11 Responses to How to Make an Irresistible Salad, Part 2

  1. April Harris says:

    Homemade croutons are definitely the best. Thanks for sharing your recipe!

  2. laura says:

    Ohh I love making homemade croutons!!! Thanks for linking up to just another meatless monday!!

  3. Great recipe. Briggs is such a great addition to this! Thanks for sharing!

  4. Iris says:

    Hmm…I wish I had that problem with bread. I can eat a loaf in a couple of days! I don’t normally like commercial croutons, but fresh ones sound wonderful.

  5. Linda says:

    I need to try this sometime. I’m sure they would spice up my salads.

  6. [...] Aubree Cherie @ Living Free (Gluten Free Croutons) 10. Laura @ Frugal Follies (Veggie Chili) 11. Kristen (gyro rolls) 12. Sara (carrot souffle) 13. [...]

  7. Chaya says:

    These are great. I am blogging presently about your sweet potato quiche. Hope, I can get it done before I go to work.

  8. [...] Dressing – Jenn Cuisine Carrot Raisin Salad – Amy @ Simply Sugar & Gluten-Free Gluten Free Croutons – Aubree Cherie @ Living Free Broccoli Cauliflower Salad with Parmesan Herb Dressing – [...]

  9. Katie says:

    I am in the process of perfecting a bread recipe so I have a lot of left over bread. I make croutons with all of the leftovers or loaves that don’t turn out just right! The blend of spices you use sounds delish!

  10. Ava Green says:

    whenever my sister makes potato salad, i always eat them in less than a minute or so he he. i just love all sorts of salad. -`’

  11. [...] Florentine Potato Soup, DF)6. Chaya – Tomato Cobbler7. Chaya – Take the Challenge8. Aubree Cherie @ Living Free (Gluten Free Croutons)9. Shirley @ gfe (Chocolate Coconut Chia “Pet” Smoothie)10. Ashlie@delshadduo (Fruity [...]

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