Crappy gluten free bread makes great croutons

Sunday, April 17, 2011

I'm sorry for posting so infrequently. My schedule has been a bit insane lately, trying to fit in my "regular life" as well as 3 or 4 runs per week, plus a Zumba and a hip-hop class. For those of you tried and true "fitties", this might be old news, but for me, who is gone to work from 6:30am to 5:30pm Monday to Thursday, plus coming home to my other job, then juggling the kids full time all weekend, I'm trying to adjust.

I am making good strides (runners' pun- did you catch that? groan...) with my exercise. I can now easily run the 3K at 4:1 (run:walk) ratio, and I managed to do the 5K at the same pace. My goal is to get to a 5K with fewer walk breaks by early summer. We'll see how that goes, but for someone who hadn't run in years until the end of March, I'm pretty stoked with my progress. I ran on Friday and it's a good thing: the rain this weekend is oppressive and terrible. Looking forward to the sun and my next run.

Okay, on to the recipe.

You know when you buy gluten free bread, and discover that it tastes TERRIBLE (most do, let's be honest) or make a loaf that ends up totally flopping? Don't throw it out: it is a new batch of croutons waiting to be discovered. :)

Gluten free croutons
"Not my favourite" gluten free bread, cubed
Grapeseed/coconut oil (or whatever you have)
Dried oregano
Dried basil

Cube your bread and place in a large bowl.

Sprinkle with oil, salt, pepper, and herbs (you could also choose rosemary and thyme or other combination).

Spread the croutons out on parchment paper and put them into your oven at a low temperature for a long time, checking and moving them around every 10 minutes or so. This may take a 1/2 hour to really dry them out, or if you'd prefer, you can toast them at a higher temp in less time. I chose 250 degrees. If you're in a hurry, you can go higher but be close by- they go from soft to burnt in minutes. Cool, then store in an air-tight container in your pantry. I use a large mason jar. If you've successfully dried them out, they should last a few weeks. Enjoy!



H4L said...

mmmm, looks like a good recipe. I don't have a gluten allergy but will definetly try these.

Kirsten said...

Any bread you don't like, or that has gone stale will do. Enjoy!! :)

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