Anyone else feel the pain of the cost of gluten free bread? Having Celiac, we keep both of our boys gluten free to help avoid any potential chronic inflammation response that I had experienced for them. I do not have any genetic predisposition to Celiac so feel like it has to be primarily triggered from environment and inflammation. Therefore, gluten free for the whole family it is!
We went through phases of making our own bread to now buying store bought when we need it. Can you believe how far the gluten free industry has gone?! Thank you bakers for your effort and advancement in taste! One of our favorite brands is Canyon Bakehouse Heritage Style. Ok, back to the reason for this blog! I am not sure how your family deals with the ends of the loaf of bread, but they are the least desired pieces at our home. Therefore, I would like to share what we do to be able to enjoy the last crumb, I make croutons!
I toast the ends of the loaf in the oven to make them crunchy (and to be honest, I don’t have to cook them too long because I have a tendency to leave the bread in the packaging on the counter waiting for the time to remember to do this, so they might already be a little stale. Which only helps enhance the end product goal!).
While it is toasting, I am spreading butter + garlic powder on it to make a boost in flavor. Then I’ll chop them up and it makes the perfect gluten free croutons! <— A luxury that most Celiac patients don’t get to enjoy often! Throw a few, or several ;), onto H-E-B Bacon Cesar Salad and bam! Tastebud overload. <3
Do you have a favorite way to use stale bread?
