There is no substitute when it comes to freshly baked croutons. Luckily with our All-Purpose Bread Mix, you can make a variety of products, including gluten free croutons!
The thing that makes croutons so delicious is the variety of herbs and spices you can add before baking. Feel free to add and substitute out any flavors to make your croutons perfect for you!
For Herbed and flavored variations of gluten free croutons:
Add two Tablespoons total of herbs or herb blends. Poultry seasoning, or thyme, rosemary, and sage and a little fresh ground black pepper.
If you want even more flavor, add (total 2 Tablespoons) dried minced onion, onion granules or garlic granules to the dough, measure it in advance alongside the other ingredients.
Measure out two extra Tablespoons of oil of your choice or melted butter.
It is recommended that you measure up everything before you begin, See picture below. (We love glass measuring bowls and mason jars that can be found on Amazon!)
When preparing the dough for our gluten free croutons, add all the pre measured required and selected optional ingredients, except for the boiling water, and mix well.
Add boiling water and mix well until the dough is smooth and even. The mix can be done by hand, in a stand mixer, or a food processor. When in doubt, mix longer it will not damage the dough.
At this point, the dough can rest in a covered bowl for four hours (for zero sugars) or if mixed in the afternoon it can rest covered (in plastic wrap) overnight.
Alternatively, the dough can immediately be pressed flat on an oiled parchment, covered, and let rest for 4 hours after being pressed in the baking sheet, (or overnight if preferred.)
Basically the dough is pressed out like a big focaccia,(a bit thicker than a pizza crust). We recommend oiling the parchment before pressing the dough and then oil the top just before baking. Poking it a bit will help prevent bubbling.
The pan in the photos is 10” x 15”.
Bake at 315° – 320° for 50 minutes until completely set. If there is any doubt that it is completely cooked it is fine to cook an extra 5 to 10 minutes. Cool on a rack to minimize condensation.
When cool, cut into cubes as desired. If drying the cubes, put into a 215 degree oven, preferably convection for several hours until dry all the way through.
If completely dried they can be stored in a sealed container at room temperature until ready to use. If using fresh and undried, the bread should be stored in a bag refrigerator for not longer than 2 days. It is fine to freeze as well.
Table of Contents We are so excited to be introducing subscriptions on our product bundles! Below we have detailed everything you need to know about
Enjoy the the delicious crunch of Fox Hill Kitchens Sesame Crumbs paired with the bold, bright flavors of our Low Sugar Orange Marmalade. Our Keto Sesame
An Overview Of Rye Bagelz By Fox Hill Kitchens What Are Rye Bagelz By Fox Hill Kitchens? Rye contains secalin, a type of gluten protein,
Bread can be hard to give up when trying to control carbs, eat healthier, or are gluten intolerant; but with Vermont-made low-carb, grain-free, paleo, and keto-friendly breads from Fox Hill Kitchen’s Vermont, they make it possible! Now enjoy freshly made Vermont low-carb, grain-free paleo keto-friendly breads buns, bagels croutons made right here in Vermont for you to indulge!
