Homemade bread cubes are perfect for stuffing recipes, casseroles, and other recipes that call for bread cubes.
Since my family eats gluten free bread I have been saving the bread heels as well as the bread that has crumbled and for whatever reason we just didn’t end up eating that slice of bread. I placed it all in a ziploc bag and left it in the freezer for months in order to make Toasted Bread Cubes to use in my Thanksgiving Stuffing.
Some ask why not just use the fresh cubes; why do you toast them? The reason — the dried cubes absorb more of the juices while cooking! So let me show you just how easy it is to make!
Homemade Bread Cubes
- 1-1/2 pound to 2 pounds of gluten free bread
- 1 tablespoon dried parsley
- 1 teaspoon Johnny’s Garlic Spread & Seasoning
- Olive Oil
- Preheat oven to 350º F.
- Stack a few slices of bread; Using a serrated knife, cut the bread into 1/2-inch strips.
- Cut the strips crosswise into 1/2-inch cubes.
- Place in a large bowl. Sprinkle with parsley, Johnny’s Garlic Spread & Seasoning and the coat with olive oil. Mix thoroughly to coat.
- Arrange the cubes in a single layer on a baking sheet.
- Bake the cubes at 350º F for 8-10 minutes or until golden.
- Let cool, then place in a sealed container for up to a week before using.
Years ago when I lived in Tahoe I worked across the street from a bagel shop and would frequent there quite often. One of my favorites from the shop was an everything bagel smothered with garlic cream cheese then topped with slices of tomato and avocado covered with melted havarti cheese and sprinkled with Garlic Pepper. This was my go to breakfast in the morning.
However, it was pricy eating out everyday. SOOOOOOO, I decided I could make it myself — and boy how easy it was.
Now fast forward 10+ years and throw in being gluten intolerant… and you have gluten free bread instead of an everything bagel. I tend to use what I have on hand at home to make my broiled breakfast than go out of my way to get every ingredient.
I always seem to have provolone cheese on hand and there was leftover diced tomatoes from tacos the other night in the refrigerator so that is what I used but by all means go ahead and use freshly sliced tomatoes or whatever cheese you prefer.
This morning we opened a bag of Namaste Foods, Gluten Free Waffle & Pancake Mix and boy were the waffles (yes waffles, again) really tasty!!
We used almond milk instead or regular milk and didn’t use any added sweeteners in the mix when making breakfast. The waffles came out crispy and beautiful on the Belgium waffle maker and everyone one devoured them up – the kids, grandparents and I were in waffle heaven!
The waffles themselves had a mild flavor — but with a little melted butter and some Agave Syrup — were perfect! Next time I may add a tsp of sugar to the mix to see how they taste in comparison with the added sweetener.
This product contains no wheat, gluten, soy, corn, potato, dairy, casein, peanuts or tree nuts. Non-GMO, all natural, no preservatives. So, if you are looking for a great Gluten Free Waffle/Pancake mix, grab for Namaste Foods LLC, Gluten Free Products For People With Food Allergies at your local grocer or at: http://goo.gl/XpoG4h !!
Originally posted on STLNV Facebook July 21, 2014. Namaste Foods provided the mix to be reviewed
*** Disclaimer: I received this product for free from Namaste Foods. I am not required to write a positive review. And all opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
The one thing that is hard on my kids isn’t being able to partake with the snacks that their teachers or other parents provide in class. Many times over Cheez-It® Crackers, GOLDFISH®, etc are provided which are a gluten no-no for my children.
And of course I don’t want them to feel left out so I make foods that are comparable.
I started a sourdough starter about 2 weeks ago with the idea of making english muffins. Of course I ended up making a bread loaf instead. And with no self control my kids and I devoured 1/2 the loaf in one sitting with a lot of butter and honey.
- 1-1/4 cup gluten free sourdough starter
- 1 cup water
- 1 Tablespoon sugar
- 1-1/2 teaspoon salt
- 2-1/2 cups gluten free flour
- 1 tsp instant yeast
Combine all of the ingredients, kneading to form a smooth dough in a Stand Mixer with a dough hook. It will look more like pancake batter.
Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, 2 hrs.
Preheat the oven to 425°F.
Spray the loaf with lukewarm water.
Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
Bake the bread for 30-40 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
Even though October is on its way out I am still getting zucchini in my garden which is something odd since september is usually the cut off before the freeze hits. Nevertheless, I needed to come up with something different and thought Chocolate Zucchini Bread would be the zing we needed.
Gluten Free Double Dark Chocolate Zucchini Bread
Ingredients 1-1/2 cups Gluten-Free Flour mix 1/2 cup Hershey’s Cocoa powder – 100% Cacao Special Dark 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon xanthan gum 1/2 cup brown sugar 1/4 cup granulated sugar 3 extra-large eggs 2/3 cup cooking oil 1 teaspoon vanilla extract 1-1/2 cups to 2 cups shredded zucchini 1-1/3 cups dark chocolate chips Preheat oven to 350º F. Grease a loaf pan. In a medium bowl, mix together flour, cocoa powder, baking powder, baking soda, xanthan gum and salt. In another bowl mix together vanilla, eggs, brown sugar, zucchini and granulated sugar. Mix until well combined. Add flour mixture and mix until combined. Fold in chocolate chips. Scrape batter into the loaf pan and smooth top. Bake for 1 hour or until a toothpick comes out clean or with just a few crumbs on it. Cool in pan for 5 minutes and then turn out onto a wire rack to cool completely.
This is a super-moist quick bread packed with flavor especially with mini chocolate chips added.
- 1 cup vegetable oil
- 2-2/3 cups granulated sugar
- 4 large eggs
- 2 cups (or one 15-ounce can) pumpkin
- 3-1/3 cups Gluten Free Flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2/3 cup mini chocolate chips, optional
1) Preheat the oven to 350°F. Lightly grease two loaf pans
2) In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
3) Add the flour, baking powder, baking soda, xanthan gum, salt, nutmeg, chocolate chips and vanilla, stirring to combine.
4) Spoon the batter into the prepared pans. Sprinklethe tops of the loaves with coarse sparkling sugar, if desired.
5) Bake the bread for 75 minutes, or until a toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.
6) Remove the bread from the oven, and cool it on a rack.
Yield: 2 loaves.
adapted from http://www.kingarthurflour.com