Gluten Free Croutons
I love croutons in a salad, but we do try to avoid wheat, so it’s been a while since I had them. The other night, I was making the salads to go with dinner, I got out the last pieces of a loaf of gluten free bread I had in the fridge that was getting hard and decided to make croutons.
It’s a pretty dense bread, and it does tend to try out and get hard after a couple of days. I cut it up into small cubes, arranged it on my Silpat on top of a cookie sheet, drizzled it with olive oil, and put it in the oven to toast for 15 minutes or so.
I let it get crunchy around the edges, but not all the way through, so they were easy to eat with a fork. I don’t like extremely crunchy croutons that are difficult to eat.
They made a great addition to our salads: a tasty alternative to just eating a slice of bread with our meal, and a great new salad ingredient.