Croutons.

Croutons. When a gluten free gal bakes a loaf of bread and it doesn't turn out, I think we all know what you do- make croutons. I recently tried out the Kinnickinnick Bread and Bun Mix and was happy to see just how far the mix goes.  I've made 3 loaves of bread with one box mix, but I'm not a bread person, so yes, I made a loaf of bread just to cube it up and make croutons. The mix itself is for a very basic white bread, but I added in some herbs - parsley, garlic and onion powder, and salt- to enhance it just a little.  I add a slice of bread as I was cubing it up for croutons and it was very good- soft, moist, with a nice crust.

If you've never made croutons, or need some pointers, make sure you dry the bread out enough.  Generally you need to toast it at 220 degrees for about an hour, depending on the size of your cubes. Once the bread is slightly toasted and dry, all I do is drizzle some olive oil back and forth over the pan, shake on your favorite herbs, and stir; make sure everything is well coated. Pop your pan back in the oven and watch carefully; probably another 15 minutes.  Let them cool and store in an air tight container. And if you hadn't put two and two together yet, croutons are very similar to stuffing.