Gluten Free Bread and the Gummy Problem
It seems simple enough to make a gluten free bread recipe you like and toast it to make croutons. Even easier, buy a GF bread like Udi’s or Rudi’s with the same effect. Easy peasy, right?
Unfortunately, the answer is no unless you only plan on using them for salad. Being gluten free complicates things. It likes to do that but then I get to have fun out-smarting it.
See, GF bread is made with more starch than any other ingredient and that’s a problem when making homemade croutons.
Ever do that craft as a kid where you mix cornstarch and water? It turns into this weird gooey glob that you can sort of shape but then it oozes into a puddle again.
That same phenomenon happens to GF bread when liquids hit it. It gets incredibly gummy and just oddly gross. The soup is ruined, the crispy topping on your casserole isn’t crispy, and the Thanksgiving stuffing is a disaster.
The answer here is obvious: waffles.
Make savory herb waffles that contain very little starch. Cut into cubes, toast in the oven until crunchy, and voila! You now have the best homemade croutons ever. Salads and soups are glorious. The Thanksgiving stuffing is saved! That baked mac n cheese dish you love has a crispy topping once again (and it doesn’t taste like Corn Chex).
It’s quick, it works for any recipe, it’s cheaper than buying GF breadcrumbs (if you’re even lucky enough to find them), and they taste so good you can eat them on their own.
Whip up some waffles and go on with your day. Now that’s easy peasy.
- 1 cup milk + 1 cup water
- 4 tablespoons butter
- 1 cup white rice flour
- ½ cup brown rice flour
- ¼ cup almond flour
- ¼ cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon dried italian herbs
- 1 teaspoon salt
- 2 large eggs + 2 egg whites
- 2 tablespoons sugar
- Preheat waffle iron according to manufacturer directions. I like to oil my waffle iron with the last remnants of coconut oil that I can never get out of the jar for any other useful purpose.
- In microwaveable dish or on the stove top warm milk, water, and butter just until butter is melted. Set aside to cool.
- In a small bowl combine white rice flour, brown rice flour, almond flour, potato starch, xanthan gum, baking powder, italian herbs, and salt. Set aside.
- In a large bowl whisk together the eggs and the egg whites with the sugar until sugar is mixed in. Whisk in milk, water, butter combo. Then whisk in the dry ingredients and combine well.
- Cook according to your waffle iron's manufacturer directions until they are a nice golden brown. Let cool completely.
- Preheat oven to 275 degrees. Cut in ½-inch cubes and spread out on 2 large baking sheets making sure there is room between all the cubes. Bake 40-55 minutes until very crispy. If you have the pans on 2 different oven rack levels be sure to rotate them every 15 minutes. Let cool and enjoy!
- To make panko-style crumbs: place croutons in a food processor or put them in a ziploc bag and crush them with a rolling pin.
Storage: Store in an airtight container (ziploc bag works best). If you live in a humid climate and they lose some of their crunch you can put them in a 250 degree oven for 10-15 minutes to make them crunchy again before use.