Croutons…definitely one of those little “treats” that I miss from my days of eating gluten! However, here’s a super easy way to make your own at home. I guarantee these are even better than the ones in the store and you won’t have to worry about eating any gluten. My son has stopped eating the crusts on his gluten-free bread sandwiches, so when I cut them off (prior to putting anything on the bread), I’ve been saving them and putting them in Ziploc bags in the fridge. Then, I repurpose them to be gluten-free croutons; a much better solution than wasting all that expensive gluten-free bread! And, ironically, Nicholas thinks these croutons are fantastic! He gave them 100 Thumbs Up.
Gluten-Free, Casein-Free Croutons (Nicholas Rating = 100 Thumbs Up)
4 slices gluten-free bread, cut into 1/2-inch size cubes (or the equivalent of leftover crusts)
1/4 cup melted ghee
1/4 tsp onion powder
1/2 tsp Italian Seasoning blend
Preheat oven to 300 degrees. Melt ghee in a small saucepan over medium heat. Remove from heat, then add onion powder and Italian Seasoning and stir well.
Add bread cubes, stirring until all cubes are well-coated with butter mixture. Spread cubes on shallow baking pan. Bake for 10 minutes, stir, and bake for 10 minutes longer.
Cool completely. Store in an airtight container for up to 1 week. Makes about 2 cups of croutons.