Croutons & Stuffing


Croutons

Gluten-Free Croutons


Special thanks to my Sister-In-Law Debi for showing Peggy how to make these for our Thanksgiving feast last year. They are great just for snacking on.


If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Ingredients:

1 to 1 ½ loaves of GF bread, cut or torn in desired size. For stuffing, pieces might be smaller vs larger for snacking/dipping.
GF Granulated Garlic
GF Granulated Onion
GF Ground Sage
GF Paprika (optional)
Salt
Olive Oil

Directions:

Preheat oven to 300.
Spread bread pieces on sided baking sheet. Allow to dry for at least 2 days – 3 to 4 is preferable.
Drizzle olive oil lightly over the bread and mix well.
Season to taste. Mix well after each seasoning.
Bake for 10 to 20 minutes or until GBDC (Golden, Brown, Delicious & Crunchy). Stir every 5 minutes.
Remove from oven and spread out to cool.

Note: Airbake pans won't brown as quickly. Try not to eat them all before you make your stuffing.

Tip: Instead of throwing out the heels or unused pieces of GF bread, put them in the freezer to be used later.


Gluten-Free Stuffing

Ingredients:

1 loaf gluten-free bread (or the croutons above)
3 tablespoons butter, unsalted
2 carrots, peeled and small diced
2 celery stalks, small diced
2 cloves garlic, minced
1 onion, peeled and small diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups gluten-free chicken broth
1 1/2 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped

Directions:

Preheat oven to 325°F. Slice the bread into 1-inch cubes and spread out on a baking sheet.
Place in the oven and toast for 25 minutes, flipping/tossing once during toasting. (Skip this step If you are using the croutons you made from above recipe)

Melt butter in a large and deep cast iron or oven-safe skillet. If you do not have a large and deep oven proof skillet, you can prep the stuffing in a skillet and transfer to a 9" x 13" baking dish before finishing off in the oven. To the butter, add carrots, celery, garlic, onion, salt, and pepper. Sauté on medium heat for 15 minutes until the onions and carrots are soft and tender. If the onions or garlic start to brown, reduce heat to medium-low.

Once the carrots are tender, add chicken broth, sage, and thyme and stir to combine. Simmer for 5 minutes. Taste, and add additional salt or pepper, if needed. Next, add the toasted bread cubes/croutons and gently toss to combine. Transfer to the oven and bake for 25 minutes. Serve warm. Makes 6-8 servings.

Garlic Cheese Biscuits



Gluten-Free Garlic Cheese Biscuits

If you have missed Red Lobster's Cheddar Bay Biscuits, you'll like these! This is a slightly modified recipe from LARavenscroft on Food.com.


If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Ingredients:

2 1/4 cups Pamela's Baking and Pancake mix
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
4 tablespoons softened butter
1/2 cup shredded cheddar cheese
1 beaten egg
2/3 cup buttermilk


Directions:

Preheat oven to 375 degrees.
Combine dry ingredients
Cut in butter.
Stir in cheddar cheese.
Add beaten egg and milk.
Drop onto an ungreased baking sheet
Bake for 15-17 minutes or until GBD (Golden Brown and Delicious)


Flat Bread

Flat Bread

This is my favorite home baked bread - hands down - bar none!

This bread is flexible enough to wrap around a brat or hot dog without breaking. Since this is baked in a jelly roll pan, it's one big piece of...flat bread. [Clever name, huh?]

For use with a hotdog or brat, the piece needs to be cut a bit larger than a slice for a sandwich.

As you can see in the picture below, Peggy has also made hamburger buns as well as a focaccia-style bread and veggie pizza.


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1 cup GF brown rice flour (Bob's Red Mill)
1/2 cup GF tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions:

1. Mix together all dry ingredients (not the sweet rice flour that's used for dusting).

2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large jelly roll (15 x 11) pan with flour (or oil bottom of pan and lightly dust oiled pan).

6. Scrape dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

7. Using a fork, tap indentations across the entire dough.

8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.

9. Preheat oven to 425F.

10. Bake for 11-15 minutes or until the top is slightly browned.

11. It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

12. Cut into large pieces to use as a folded sandwich bread or as individual slices.


Note: Instead of 1 cup of brown rice flour, try using any combination of sorghum, millet, oat flour, almond flour. Just make sure it totals 1 cup.

Flat Bread






Veggie Pizza
IMG_1344



Topping Ingredients:
1 - 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese


Directions:

Make and bake crust as directed above.

While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.

When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.