How to Make Gluten-Free Breadcrumbs Croutons, and Bread Cubes
It’s easy to make gluten-free bread cubes for stuffing, croutons for a garnish, or making breadcrumbs for use in recipes. The entire process of making them takes very little time, and they are a much better option to add flavor and texture than the store-bought variety.
To begin the process, you will be drying gluten-free bread.
If you’re like me and don’t particularly care for eating bread crusts or whenever you have a few extra slices of GF-bread sitting around, and you know that you won eat it before it gets stale – just, cube ‘em and bake ‘em up for using later!
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 texture to the cubes or crumbs you make.
When the bag is full, defrost the bread, and you’re ready to make cubes for stuffing, croutons, or crumbs for whatever you need.
Always have just what you need.
Do you need a few croutons for a salad or slices for making into breadcrumbs 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.
How to Make Gluten-Free Breadcrumbs, Bread Cubes, and Croutons
- Cookie or baking sheet
- Sharpe knife
- Food processor or rolling pin
- 4 cups Bread any type
- 2 tablespoons Olive Oil
- 1 teaspoon Salt and freshly ground Black Pepper
- 1 tablespoon herbs and spices optional, to taste
- Preheat your oven to 225-degrees
- Cube the bread, spread it out onto a large cookie or baking sheet.
- Drizzle with olive oil (a couple of turns around the sheet should do it).
- Season with salt and pepper and toss lightly.
- Add additional seasonings to taste if desired (onion powder, garlic powder, parsley, sage, etc.).
- Bake until the bread is lightly toasted and completely dried out. Stir occasionally to toast the cubes evenly.
- Cool thoroughly and save in heavy zipper bags or a tight-sealing container.
- Store cubes in the refrigerator for up to one month, or in the freezer for up to three months.
Place the cubes of bread into the food processor or blender jar—pulse to your desired crumb size, approximately the size of rice grains. For the best results, add the cubes in small batches. Optional method - If you prefer to make breadcrumbs manually, place the dry cubes in a zipper bag, press to get the air out, and seal; then smash and roll the contents with a rolling pin to break the cubes into crumbs.
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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