Homemade Italian Croutons and Bread Crumbs
Homemade Italian Croutons
1 pound loaf of basic gluten-free bread, sliced and diced into small cubes
1/4 cup butter, melted (vegan butter works too)
1/4 cup olive oil
2 cloves minced garlic
1/4 cup parmesan cheese (vegan parmesan for non-dairy)
1/2 tsp basil
1 tsp dried parsley
Garlic seasoning to cover the bread
salt to taste
Preheat oven to 350 degrees F. Prepare a large cookie sheet lined with parchment paper. Spread the diced bread evenly onto the cookie sheet. In a small bowl, mix together melted butter, olive oil, minced garlic, parmesan cheese, basil, and parsley. Drizzle this butter mixture onto the diced bread and stir it in well. Spread the diced bread out evenly again. Sprinkle additional salt and garlic seasoning on it to taste. Bake for 10 minutes, stirring every few minutes until the bread becomes golden brown. Then take the croutons out of the oven and leave them on the cookie sheet to dry for 5 or more hours. Store in a bag or blend into bread crumbs!
Quick Gluten-Free Bread crumbs
1 package seasoned GF croutons (or make 1 pound of your own-see recipe)
In a blender, add the croutons and pulse the blender until they become the texture of bread crumbs. Do not over blend into a powder. Store in an airtight container.