I’ve said many times before that I LOVE bread.
Love it. Since I started a gluten-free food allergy diet, I haven’t had a lot of bread. This week, I broke down and made a yeast-free, gluten-free mix by From Anna’s.
It was heaven!
Fresh out of the oven, slathered in butter and just a touch of jelly sweetened with apple juice instead of sugar.
Sigh. I get dreamy just thinking about it!
The thing about gluten-free breads like these though, is that they get a little… earthy… after a few days. With no dangerous preservatives, they get stale quickly.
I refuse to miss out on a single crumb, so I find new ways to use the bread.
One of the best is croutons.
Use whatever bread you have left, dice and season the slices, then crisp them in the oven and you have a treat that extends the life cycle of the loaf.
If you don’t use them up in salads, you can always use them for stuffing (which I did with this batch today!)
Think croutons are hard? Think again. These are easy peasy, Puddin’ Pie. So easy, you will wonder why you didn’t make them before.
Don’t let a crumb go to waste! 🙂
- Slices of gluten-free bread starting to go stale (about three days old)
- Olive oil
- Dice the slices of bread into crouton-sized pieces.
- Cover with olive oil. Do not soak, just get enough on each piece to help crisp and to hold onto the spice.
- Toss with spices of your choice. I like to sprinkle a teaspoon of garlic powder and a teaspoon of salt over mine.
- Bake in a 350 oven for 20 minutes or until desired crispness.