The Monday Before Thanksgiving: I’ve heard lots of people say, “My gluten free bread didn’t turn out well, so I’ll save it to use as bread crumbs”. That’s not the kind of bread crumbs that we want for our stuffing. We need good bread crumbs – croutons really – made from good gluten free bread.
Some grocery stores do sell gluten free bread croutons; I know I’ve seem them at Whole Foods. However, croutons are not time or effort intensive, so I like to make them myself.
Today’s Assignment: Cut the bread that you made this weekend into appropriately sized cubes and dry it in the oven. Once the croutons have cooled, store them in a plastic bag with a dry paper towel until you are ready to make your stuffing.
If you’d like to see a video of me making croutons for cornbread and bread stuffing, my Thanksgiving cooking class is part of the Premium Cooking School membership, and includes video of me making most of my Thanksgiving recipes.
P.S. Tomorrow’s assignment is to bake pies, so move your frozen pie crust to the refrigerator to thaw.