Don’t skip this important step, made possible with any of the Jules Gluten Free™ breads you may have already made (or have been putting off trying). Now’s the time! Warning: depending on how many helpers you have in the kitchen, they may end up slicing off and eating piece after piece of your bread…and not leave you enough for the croutons! Better make two loaves.
*Note, making homemade croutons is possible, even with store-bought frozen bread that might not make such a great sandwich! Such breads often start out fairly dry, so they make fine croutons, but slice larger pieces in case they crumble too much and simply become bread crumbs!
- 3 thick slices of gluten-free bread
- 2 Tbs. olive oil
- 1 tsp. dried oregano
- 1 tsp. dried basil
Slice the bread into 3/4 inch cubes and lay out onto a foil-lined baking sheet. Bake at 375º F for 15 minutes, or until crispy on the edges. Transfer the cubes to a large skillet with heated oil and toss in the oil, sautéing until the oil is absorbed and the croutons are crunchy. Toss in the herbs and transfer to a bowl for serving with gazpacho.