Croutons & Panko Bread Crumbs Gluten Free
An easy way to create your own flavours of croutons gluten free to suite your meal, Make the Panko bread crumbs at the same time. All Gluten Free. A no fuss recipe using your favourite gluten free breads. Don't throw out the breads that you have tried to make or bought,, simply use this recipe so there is no waste.A no fuss recipe ready in 15 minutes.
Equipment
- Medium mixing bowl to mix the croutons
- Small mixing bowl or large zip lock bag to mix the bread crumbs Panko
- 1 large and 1 medium baking pan lined with parchment paper
- Spatula
- Knife for cutting the bread into croutons
Ingredients
- 1 loaf Gluten free bread plain - no seeds I used Schar Artisan White Bread
- 1/2 tsp Himalayan or Sea Salt ground for the Panko bread crumbs
- 2 tbsps. Nutritional Yeast for the Croutons
- 1/2 tsp Himalayan or Sea Salt ground for the Croutons
- 1 tsp Garlic powder for the Croutons
- 1 tsp Italian Seasoning for the Croutons
Instructions
- Preheat oven to bake at 325°F
- Add parchment paper to both baking pans.
- Croutons. Using half of the loaf, stack 2-3 pieces of bread on top of each other, and slice into bite size squares. Add them to the medium size mixing bowl. Add the nutritional yeast, Italian seasoning, garlic powder, and 1/2 tsp of salt. Mix well together. Spread them out evenly on the medium size baking pan using the spatula.
- Panko bread crumbs. The other half of loaf, use a food processor or blender that can pulse. Add in batches if you have to. Pulse 10 times or more to get them to the texture of your liking. Add them to zip lock bag or large bowl. Add in 1/2 tsp of the salt, mix well. Spread out evenly on the large size baking pan using the spatula.
- Bake both Panko bread crumbs and Croutons for 8 minutes. If both pans can not fit side by side in the oven, cook them separately. Remove from oven, use spatula to flip around, stir and lightly pat down to flatten. Put back in the oven and bake for another 6 minutes. Remove Panko Bread Crumbs from oven, use spatula to flip around, stir, and lightly pat down to flatten and leave to cool. Let Crouton bake for another 5 minutes to get crispy and a bit harder. Remove from oven and allow to cool.
- Once cooled, store the croutons and Panko bread crumbs in a zip lock bags or mason jars with a lid at room temperature. Store for 1 week or in the freezer for up to 3 months. When ready, simply take out of the freezer and use right away without having to defrost.
Tried this recipe?Let us know how it was!