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Pan-Fried Croutons

A reader recently told me that she missed "good bread" and asked if I had a gluten-free bread recipe to share. I wish I could have said "yes," but that's just not a culinary realm I've ventured to yet. Gluten-free bread baking seems daunting. One day I hope to take on the challenge—just not today.

I could, however, sympathize with her craving for "good bread." Thankfully mine have waned since going gluten-, dairy- and egg-free almost a year ago. But that's not to say that I don't have my days. Last week a bread crave hit and I thought I'd try Ener G brand's White Rice Loaf bread (free of gluten, casein, dairy, egg, soy and nut). I've passed it up many times before because it just looked so, well, bland. My assumptions were right. It is quite bland but it makes pretty good toast when slathered in buttery spread. And, it makes SUPERB croutons!

Pan-Fried Croutons

Melt in a large frying pan over medium heat:

2 tablespoons extra virgin OLIVE OIL
2 tablespoons BUTTERY SPREAD or 2 additional tablespoons OLIVE OIL (see notes)

Add and gently stir:

5 slices of ENER G WHITE RICE LOAF BREAD or "safe" bread of your choice, cut into 1/2" cubes

Season to your liking with:

Minced fresh or dried HERBS (optional ... I used oregano and parsley)

Continue to sauté over medium-low heat, stirring frequently, until golden brown and crisp on all sides.

Notes: We use Earth Balance (soy-free version) buttery spread sparingly. It's still processed yellow stuff in a tub. But sometimes I just gotta have that buttery taste! If we did not have a dairy allergy in our home, we would use real, organic butter. Oh, and feel free to adjust the amount of oil/butter/buttery spread to your liking.

Ingredients in Ener G White Rice Flour Bread: Filtered Water, Rice Flour, Tapioca Starch, High Oleic Safflower Oil, Pear Juice Concentrate, Yeast, Methylcellulose, Sodium Carboxymethylcellulose, Salt, Orange Citrus Fiber, Calcium Phosphate, Glucono Delta Lactone. Enriched with Thiamin, Riboflavin, Niacin, Iron and Folic Acid.

Find Ener G breads at your local natural foods store.

Reader Comments (7)

Those look wonderful! May have to give some a go for my huge lunchtime salad addicton.

August 5, 2010 | Unregistered CommenterAlisa

Also makes great stuffing.

August 6, 2010 | Unregistered CommenterJulie

HI Lexie - shared this as the recipe of the day on the GDF facebook page - http://www.facebook.com/godairyfree


Thanks Alisa!

And Thanks Julie for the tip on stuffing ;)


August 6, 2010 | Unregistered CommenterAlisa

these sound delish! my 4yr old is dairy free and she'd love these! Ty!

Hi Ash! I think our four year olds have the same cravings. Out of the corner of my eye I saw my son return to the kitchen countless times for more handfuls of croutons. : )

August 7, 2010 | Unregistered Commenterash

Okay...YUM! I am so making these with my beet and arugula salad tonight! We use the Udi's bread because we are okay with eggs, and I bet that they will make up some pretty awesome pan-fried croutons!
Yeah for being added as the Recipe of the day on Alisa's Page!! These would make such a great Thanksgiving stuffing base!!;0)

The best 'bread' that I have come up with is in a great cookbook called Gluten-Free Italian by Jacqueline Mallorca...called Quick Rustic Flatbread. You use 4 different flours, etc....and calls for yogurt except being Casein Intolerant also, I use Soy yogurt. Very easy, great especially warm, but fine otherwise and freezes too. Make good bread crumbs.


Thanks Marl! I will have to track down this cookbook. Sure appreciate the suggestion. I tried a packaged mix last week. Pretty healthy, but $6.99US. A little pricey.


January 9, 2011 | Unregistered CommenterMarl

This recipe sounds wonderful! I will definitely try this! I have found that the bread and bread products from Sami's Bakery are great and flavorful. I have tried other breads, and this one is definitely my favorite. I have sensitivities to gluten, eggs, casein, sesame, tapioca, honey, peanuts, and corn, and I haven't had any issues with it yet. Sami's also makes tortillas, bagels, and other bread products. Thank you again for this recipe and all of your others!

August 3, 2012 | Unregistered CommenterEmma

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