How to Make 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.
To make, you’ll be starting with the simple process of drying gluten-free bread.
So, 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.
How to Make Gluten-Free Bread Cubes, Croutons, and Breadcrumbs
- 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 in a 225-degree oven 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.
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. To Make Croutons
Add powdered garlic, onion powder, and parsley to taste in step number four, and toss lightly before baking. To Make Breadcrumbs
Use toasted cubes plain, or season with additional dried herbs and spices to your liking.
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.
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)