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Toasted Croutons, Bread Cubes
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Making Gluten-Free Bread Cubes, Croutons, and Bread Crumbs

It’s so easy to make and enjoy gluten-free bread cubes for stuffing, croutons for garnishing, or to make breadcrumbs for use in recipes. The entire process of making takes very little time, and they are a much better option to add flavor and texture than the store-bought variety.

If you’re like me and don’t particularly care for eating the bread crusts or whenever you have a few extra slices of GF-bread sitting around, and you know that you won’t get to eat it all up before it gets stale – just, cube ‘em and bake ‘em!

Pressed for time? I’ve found that keeping a large zipper bag for collecting bread crusts and slices in my freezer is the perfect solution. And, don’t be afraid to add different types of GF-bread to your bag (white, dark, French, mock rye, baguettes, etc.), the combination of different bread types will add flavor and more texture to the cubes you make.

When the bag is full, defrost, and you’re ready to make cubes, for stuffing, croutons, or crumbs.

Need just a small number of croutons for a salad or cubes to make into crumbs for a recipe? Pull out just what you’ll need from your freezer, defrost, cube ‘em, season, and you’re ready to go.

Never have any leftover bread? You can always buy a loaf or two the next time you’re at the grocery store and use it for this recipe.

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Toasted Croutons, Bread Cubes

Making Gluten-Free Bread Cubes, Croutons, and Bread Crumbs

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Toasted Croutons, Bread Cubes

Gluten-Free Bread Cubes, Croutons, and Bread Crumbs

Course: Accompaniment
Cuisine: Multi-Cultural
Keyword: bread crumbs, bread cubes, croutons, gluten-free
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 Cups (approx.)
Calories: 29 kcal
Author: G-Free Deliciously | Kymberley Pekrul

It’s so easy to make and enjoy gluten-free bread cubes for stuffing, croutons for garnishing, or to make breadcrumbs for use in recipes. The entire process of making takes very little time, and they are a much better option to add flavor and texture than the store-bought variety.

To make, you’ll be starting with the simple process of drying gluten-free bread.

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Ingredients

  • Left-over gluten-free Bread or Rolls
  • Olive Oil
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 225-degrees

  2. Cube the bread, spread it out onto a large cookie or baking sheet.

  3. Drizzle with olive oil (a couple of turns around the sheet should do it).

  4. Season with salt and pepper and toss lightly.

  5. Bake until the bread is lightly toasted and completely dried out. Stir occasionally to toast the cubes evenly.

  6. Cool thoroughly and save in heavy zipper bags or a tight-sealing container.

  7. Store cubes in the refrigerator for up to one month, or in the freezer for up to three months.

Recipe Notes

To Make Cubes for Stuffing: Add powdered sage, onion powder, and parsley to step number four, and toss lightly before baking. Please note that sage is a strong spice. Add it sparingly, smelling and even tasting a few cubes as you go to make sure you are flavoring cubes that you’ll want to use and that won’t be over-seasoned.

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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resources |

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hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
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