Wednesday, March 19, 2014

Gluten Free Croutons

Gluten Free Croutons: Just bread, butter, and some toasting in the oven.
I'm loving the combo of Chicken Pot Pie Soup and gf croutons.
Here's my convoluted story for these croutons:
Today is my husband's birthday. He requested Red Beans and Rice for his birthday dinner. I do not like beans; never have. Sooo... the logical thing to do in this situation is to make another separate meal that I can enjoy: Chicken Pot Pie Soup, right? Well, I'm in the middle of this experiment to see whether I feel, think, and function better as a gluten free eater. Sigh. I love gluten, as you can probably tell by looking around my blog. Since my son is already gluten limited, it's actually not too much of a leap. So tonight, instead of making pie crust, I've made some croutons from the Gltuen Free French Sandwich Rolls I always have in my freezer. They're super easy, and most people probably don't need a recipe, but for the sake of blogging, and for those who have never made home made croutons, here you go.

Gluten Free Croutons

Preheat oven to 375 degrees Fahrenheit.
If sandwich rolls are not already sliced lengthwise, slice them lengthwise. Butter each open face pretty liberally, unless you want to go light.
With a sharp chef-type knife (you know, large and relatively heavy), cut each buttered roll half into 16ths. Place buttered pieces onto a cookie sheet (I lined mine with foil) and spread them evenly into a single layer.
Bake croutons at 375 degrees for 11-16 minutes. Shorter if you want them a little soft in the middle, longer if you want them completely crisp.

If you want to add more flavor, you can sprinkle garlic salt and/or Parmesean cheese on the buttered rolls before you cut them.

Makes about 3 cups of croutons

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