Gluten Free Croutons

Gluten Free Croutons: Just bread, butter, and some toasting in the oven.

I'm loving the combo of Chicken Pot Pie Soup and gf croutons.

Here's my convoluted story for these croutons:

Today is my husband's birthday. He requested Red Beans and Rice for his birthday dinner. I do not like beans; never have. Sooo... the logical thing to do in this situation is to make another separate meal that I can enjoy: Chicken Pot Pie Soup, right? Well, I'm in the middle of this experiment to see whether I feel, think, and function better as a gluten free eater. Sigh. I love gluten, as you can probably tell by looking around my blog. Since my son is already gluten limited, it's actually not too much of a leap. So tonight, instead of making pie crust, I've made some croutons from the Gltuen Free French Sandwich Rolls I always have in my freezer. They're super easy, and most people probably don't need a recipe, but for the sake of blogging, and for those who have never made home made croutons, here you go.

Gluten Free Croutons

Ingredients:

• 4 Gltuen Free French Sandwich Rolls
• 2-3 tablespoons butter, softened

Instructions:

Preheat oven to 375 degrees Fahrenheit.

If sandwich rolls are not already sliced lengthwise, slice them lengthwise. Butter each open face pretty liberally, unless you want to go light.

With a sharp chef-type knife (you know, large and relatively heavy), cut each buttered roll half into 16ths. Place buttered pieces onto a cookie sheet (I lined mine with foil) and spread them evenly into a single layer.

Bake croutons at 375 degrees for 11-16 minutes. Shorter if you want them a little soft in the middle, longer if you want them completely crisp.

If you want to add more flavor, you can sprinkle garlic salt and/or Parmesean cheese on the buttered rolls before you cut them.

Makes about 3 cups of croutons