I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.
For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.
I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.
You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.
Preheat oven to 400 degrees.
Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.
Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.
Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.
Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.
It has taken me a few years to make the perfect vegan gluten-free sandwich bread. Previously the breads were either gritty and crumbly or just not tasty. This Whole Grain Vegan Gluten-Free Sandwich Bread is perfect. It is reminiscent of a honey wheat bread I used to bake weekly. It is soft and holds up to sandwich fillings and slices nicely.
- 3/4 c sorghum flour
- 3/4 c GF oat flour
- 1/2 c tapioca starch
- 1/2 c potato starch
- 1 1/2 tsp baking soda
- 1 1/2 tsp Himalayan salt
In a medium bowl whisk together the dry ingredients. Set aside.
- 1 c almond milk, unsweetened
- 2 tbsp pure maple syrup
- 1/4 c water
- 1 1/2 c gluten-free sourdough starter
- 3 tbsp psyllium husks
- 3 tbsp golden flaxseed (whole)
- 3 tbsp olive oil, plus more for greasing the pan
Combine all the wet ingredients together into a large bowl. Set aside. Grease an 8×4 loaf pan.
Add dry ingredients to the wet ingredients and stir together. The batter will start to thicken as your stir. Transfer dough into the prepared loaf pan.
Note: You want to combine the dry and wet ingredients fairly quickly. Otherwise the wet ingredients start to thicken too much and makes it more difficult to combine the wet and dry ingredients together and the dough tends to toughen up.
Smooth out the surface of the dough. Make sure to press the dough into the pan so there are no holes or gaps.
Oil the surface of the dough and loosely cover with plastic wrap. Allow the dough to rise 3-6 hours, until the dough has risen as least 1/2-inch above the pan at its peak.
Preheat oven to 400 degrees.
Remove plastic wrap. Place loaf into oven and promptly close the oven. turn oven temperature down to 350 degrees.
Bake the bread for 55 minutes. Allow the bread to cool for 5-10 minutes in the pan. After cooling the pan for 5-10 minutes remove the loaf and finish cooling on a rack.
Let the bread completely cool before slicing.
Note: I purchased the culture to make the gluten-free sourdough starter from culturesforhealth.com.