Gluten Free Cornbread Croutons

Stuffing in my favorite Thanksgiving side dish. This year I offered to make croutons for my mom so I could eat it. I read through half a dozen recipes online and came across someone’s ingenious idea: spreading the dough out on a baking sheet and cooking it in a thin layer then cutting it into cubes with a pizza cutter. Last week I did a test batch and it worked beautifully. Herbs and oil can be brushed over the top before slicing if you want to add more flavor. I did 3 tablespoons olive oil with a teaspoon each of dried thyme and dried sage on my test batch since I used them in salads.

1 1/2 cups cornmeal
1 cup water
1/2 cup golden flax seed meal
1/4 cup grape seed oil
1 egg
2 tsp baking powder
1/2 tsp stevia powder
1/2 tsp salt

Preheat oven to 400*F. Prepare a baking sheet with parchment paper. In a medium mixing bowl, add dry ingredients and stir to combine. Add wet ingredients and stir until well mixed. Pour out onto the parchment paper and spread out with the back of a spoon. An extra piece of parchment paper can be used to smooth and even out the layer of dough. Bake for 10 minutes. Remove from the oven and slice down and across the pan with a pizza cutter or knife into crouton sized cubes. Return to the oven for another 10-15 minutes until the tops are crusty and slightly toasted. Let cool then break apart at the cuts. Store in an airtight container in the refrigerator or freezer.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Breads, Dairy Free, Gluten Free, Side Dish, Specialized Diets, Sugar Free. Bookmark the permalink.

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