Inspired to empty my freezer of the left-over winter foods I’ve been stocking up on the past few months, I uncovered the loaf of gluten-free brown rice bread a few of you may recall from my GF experiment. I decided to transform the slices into something more palatable and versatile: croutons. This recipe can be used with any kind of bread, and if you’re using non-GF varieties a nice country Italian loaf or ciabatta would work well, too.
Crispy Herbed Gluten-free Croutons
3 T. olive oil
4 c. GF bread, cut into 1-inch squares
Red pepper flakes
2 garlic cloves, smashed
Rosemary, parsley, cilantro, dry or fresh, to taste
Heat the oil in a large skillet with the red pepper and garlic. Add the bread and toss to coat, stirring occasionally until browned and crispy, about 15 minutes.* Add a drizzle more oil and the chopped herbs, tossing to coat evenly. Cook for 1-2 minutes longer. Remove from heat and enjoy! Store in an air tight container at room temperature.
*The sponginess of the GF bread meant that it took longer for the croutons to really crisp up than it would for non-GF bread. Adjust the cooking time accordingly depending on the type of bread you choose.
Also by Jennifer: Indulgent “Fre-gan” Vegan French Toast
Related: Vegan Beer Bread Recipe
Photo: Jennifer Kurdyla