* Keep reading to the bottom for my easy Gluten Free Bread cubes recipe. *
The holiday season is here and I’m starting all of my prep work. There are endless sides and countless combinations to feast your way through the holidays, but my favorite side has always been the stuffing.
Gluten Free Swaps
If you’ve been here a while, you’ll know that I’m strictly gluten free (celiac), and one thing that makes me insanely happy is adapting my favorite foods to gluten free. Stuffing is no exception!
You can make any recipe gluten free with a little know how and some easy swaps. For stuffing, the swap is pretty easy! Instead of using conventional pre-bagged bread cubes , we make our own by cubing a loaf of gluten free bread and baking it with olive oil and seasonings.
It’s Easier Than It Sounds
I know that sounds a bit intimidating. After all, where are you supposed to buy gluten free bread cubes? Thats where I come in! Don’t worry, it’s insanely easy to make your own! Check out my super simple recipe and add it to your favorite stuffing recipe! *BONUS POINTS* for this recipe because it also doubles as gluten free croutons!
Gluten Free Bread Cubes
Gluten Free Bread Cubes
servings: 6
preptime: 10 minutes
cooktime: 20 minutes
difficulty: easy
This easy recipe for Gluten Free Bread Cubes makes a great swap for stuffing recipes! Add 5 minutes of cooktime to make croutons!
Ingredients
- 1 Loaf Canyon Bakehouse Gluten Free 7-Grain Bread , cubed
- 4 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp dried oregano
Directions
- Preheat oven to 350° and lay your bread cubes in an even single layer on a large baking sheet
2. Drizzle bread cubes with olive oil, and season evenly with salt, pepper, garlic powder, and oregano.
3. Toss to coat all cubes in olive oil and seasoning. Then, lay your cubes flat across the baking sheet again.
4. Place the baking sheet in the preheated oven for 15-20 minutes (depending on desired doneness), checking / flipping halfway.
5. When bread cubes are golden brown, remove from oven and allow to cool on the baking sheet. Enjoy!
A few tips:
Tips & Tricks
• For added aromatics, cut up a few garlic cloves and place on the pan with the croutons. Drizzle with olive oil and place them between the bread and cook together!
• You can dry your cubes out further to use as croutons by adding 2 minutes at a time to your cook time. Check and toss in two minute intervals.
• I like to add fresh herbs after cooking to use in my stuffing recipe. Try adding 1/4 cup of chopped fresh parsley for added freshness!
• These are best made the day before you need them, allowing them to air dry properly before eating. I leave uncovered on my countertop overnight and then store extras in an air right container up to a week.
KIMILOVE 