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Re: GF Croutons (bread oriented)       10/23/05 05:06 AM Edit Reply Quote Wind Reged: 04/02/05 Posts: 3178 I did a really quick search and found a page you might like to scan for quick timing/idea guides for bread-based croutons. I suspect that if you used gf bread as a substitute for regular bread, the results would be similar. Other appropriate substitutions might involve using veg. stock/broth in place of butter or ghee. Honestly, in my experience, the season, shake & bake on a cookie sheet spritzed with Pam, works best...but adding a little more liquid (certainly NOT ghee/clarified butter or vats of oil) might give it a tad more moisture. For a quick reference, see: salad. allrecipes. com/directory/252.asp It's basically easier than baking cookies! 350-400 degrees for 15-20 min. A great use for old bread, I suspect. Kate. Print     Remind Me     Notify Moderator

Entire thread GF Croutons uwponine 10/22/05 04:14 AM Re: GF Croutons Wind 10/22/05 08:08 AM Re: GF Croutons uwponine 10/22/05 07:57 PM Re: GF Croutons Wind 10/22/05 08:24 PM Re: GF Croutons (bread oriented) Wind 10/23/05 05:06 AM Re: GF Croutons (bread oriented) m_odonnell 10/23/05 10:29 AM Re: GF = gluten-free--n.t. Wind 10/23/05 01:10 PM Re: GF = gluten-free--n.t. m_odonnell 10/23/05 02:26 PM

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