Two Great Recipes using Stale Gluten Free Bread

If you’re on a strict gluten free diet you know that Gluten Free foods are expensive. And, when it comes to gluten free bread, you know you can spend anywhere between $4.49 and $5.99 for a small loaf. That’s a hefty price to pay when your average gluten enriched whole grain bread that is supposedly good for you (but is not-don’t believe the hype) is $2.99 a loaf.
This is why the gluten free health conscious and cost savvy me learned two other lessons as a result of going gluten free.

1.       Gluten free processed foods aren’t that healthy for you in the first place
 
2.       When you do use gluten free bread you learn to get creative in the way you use it so you don’t waste a single crumb.

So, what do you do with that stale Gluten Free bread that you paid a fortune for and it went stale OR you realized you really didn’t like it because you picked up a loaf other than Udi’s, (the best gluten free bread by far), OR you or your child are picky and you refuse to eat the heel of the bread?

Have no fear, because there are multiple uses for that breadJ  Here are two simple ways you can use stale or unwanted gluten free bread:

As a kid growing up in my home, I knew that every Sunday my dad would be frying meatballs (in Crisco of course) and we would eat half of them before they even made it to the sauce, because they were just that good!  I never saw my dad follow a recipe for the meatballs; the steps and process were just ingrained in his mind from years of watching his mother do the same thing every Sunday. But, if they did have a recipe for meatballs I’m sure this would be it:

Click Here for The BEST Italian Meatballs Video Recipe:

Adapt this recipe by replacing the bread crumbs with your gluten free bread. I’ve also used regular beef in place of the ground veal and pork, and they come out just as good. Keep in mind that the less fat content in the meat, the more your meatballs will shrink when frying. I use olive oil to fry them in.

AND

Texas Toast Garlicky Croutons

 

8 slices of bread

A bulb of fresh garlic

1 ½ cups of olive oil

1 TBSP Oregano

1 TBSP Basil

1 tsp salt

Mix together and pour at little bit of the mixture onto a plate at a time. Dip the bread into the mixture saturating both sides. Lay on a lined cookie sheet, cut into crouton sized pieces and bake at 300 for about an hour. I didn’t keep track of time as I was experimenting, so keep checking and remove when they are brown and crunchy.