The perfect gluten free crouton can be difficult to make. I often find that the bread, even when toasted, becomes soggy when placing my crouton in any sort of liquid. This week I taught a class at the Whole Foods Market River Forest. I made a beautiful panzanella salad with homemade croutons. I’ll type up the salad recipe later this week. I also included a video on how to cut the bagel.
To make perfect gfcf croutons you just need four ingredients.
1 bag Udi’s Bagels (defrosted at room temperature)
1/4 cup olive oil
3 cloves garlic
salt and pepper to taste
Preheat oven to 375. Take the bagels out of the bag.
Using a serrated knife, make sure each bagel is cut all through (follow the cut on the bagel that is already made). Using the same knife, cut 1/2″ cubes of bagel making the perfect bite sized croutons. Place croutons in a large bowl.
Peel garlic. Either mince garlic or use a garlic press to mince garlic (I like to use the garlic press – it is so easy). In a small saute pan add the garlic, salt/pepper and oil. Place over medium heat and stir constantly once the oil start to bubble. Heat for one minute stirring constantly. Remove from heat.
Pour hot oil over croutons in bowl and stir to coat well. You might want to use a spoon to stir so you don’t burn your hands on the hot oil.
Pour croutons onto a rimmed baking sheet. Bake at 375 for ten minutes, stirring once. When croutons are slightly browned, remove from oven. Allow to cool. Once cooled you can store these in the freezer for months or use fresh this week.