Gluten Free Croutons & Bread Crumbs

As I’ve mentioned in my Podcast Episode, we don’t particularly care for the heals in our bread so they are perfect to make bread crumbs from!

Every time we’re done with a loaf of Canyon Bakehouse Bread (Our Current Favorite!) I throw the 2 heals in the freezer! Very quickly, I have plenty of heals to make crumbs or croutons from!  This is almost the same as my crumbs recipe other than you just cube or tear the bread!

Ingredients:

• 1 pound Gluten Free Heals broken into pieces or cubed

• 2 tablespoons dried oregano or thyme

• 2 tablespoons dried basil or parsley

• 2 teaspoons salt, or to taste

• 1/2 teaspoon pepper, or to taste

Preheat oven to 300 or 325.  Place pieces on baking sheet and bake for about 20 to 25 minutes. Stir occasionally to let the moisture out and get the croutons evenly baked. I find the gluten free bread retains the moisture pretty well during this process. I usually test the bread by eating one every once in a while to see if it’s crunchy throughout. 

If you want to do this longer and not have to 'watch' the bread dry out, you can do it at 250 for several hours while you do other things!

Once bread is completely dried out take out of oven and add spices. I like to crush the spices in my hands when I do this to really break out their flavor!

Allow to completely cool before storing in a zip lock bag. They should keep for about 6 months if completely cooled before storing. You can also freeze for longer!

If you need to make breadcrumbs, just pulse in a food processor until you get the desired consistency!