Easy Gluten-Free Croutons

>> Friday, March 5, 2010

 One of the conundrums of a gluten free lifestyle is what to do with stale bread. Veteran gluten-phobes know that gluten free bread gets stale before you even get it out of the package. Most G-free bread comes frozen for this very reason. Rather than thawing a few slices whenever I want some toast, I have become a devotee of the bread machine. It lets me have about one day - maybe two if I'm lucky - of fresh, tasty, soft bread. On day three, things begin to go south and my bread usually starts to crumble rather than slice. It's something all gluten-free bakers have experienced at one time or another (or pretty much any time we make bread.) But wait! Don't despair, my friends! When life gives you stale G-free bread, make croutons! (Or bread pudding, yum!)

Below is my easy recipe that will provide you with garlicky cubes of crunchy goodness AND a way to use up those last few slices of bread. This recipe works just as well with plain old gluten-laden bread. These croutons are awesome on top of a green salad or hot soup. They are so easy to make, now there is no excuse to throw out stale bread.

- Approximately 6-8 slices of stale gluten free bread, cut into 1/2" cubes
- 3 Tbsp melted butter or olive oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp dried parsley flakes

Preheat oven to 300 degrees.
 Mix melted butter or oil, garlic powder, salt and parsley flakes until well combined.
 Place bread cubes into a large bowl
Pour butter/oil mixture over the top then mix with your hands. Make sure all the cubes are well coated.
 Spread coated bread cubes on a cookie sheet in a single layer.  Bake for 10 minutes. Stir the croutons around and bake for an additional 15 - 20 minutes or until done. Croutons should be golden brown and crunchy.
 Test one for flavor and crispness. If needed, sprinkle on additional seasonings while still warm. Store croutons in air-tight container or plastic zipper bag.


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