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
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
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 :)