Gluten free breadcrumbs are expensive and don't add a lot of flavor to your meal. So, let's make use of our leftover bread - it's expensive too. Thanks to our friend Tingle, we will be making our own. This process is super easy and can be flavor adapted in a multitude of ways. Enjoy!
Gear!
1 loaf GF Bread - stale
2 cloves garlic
1 t. salt
1 T olive oil
Quest!
Preheat your oven to 400 degrees F. On a half sheet pan, lay out the bread in a single layer. Mince garlic and salt with olive oil into a paste.
Spread the paste on both sides of the bread. Bake in the over for about 10-12 minutes or until bread is golden and toasty.
Let toast cool.
Add the toast to a food processor. In batches, depending on how much toast you have made and the size of your food processor. pulse into small crumbs.
Like this!
Bag up, mark and freeze until ready to use.
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Preheat your oven to 400 degrees F. On a half sheet pan, lay out the bread in a single layer. Mince garlic and salt with olive oil into a paste.
Add the toast to a food processor. In batches, depending on how much toast you have made and the size of your food processor. pulse into small crumbs.
In a food processor, chop garlic cloves and herbs until fine. Add butter, cut into large cubes, salt and pepper/
Tingle is at it again and this time his rummaging through the fridge in search of who knows what. Wait . . eggs? lemons?? mustard??? garlic???? OH! Looks like our friend is going to show us a thing or two about making a form of mayonnaise called aoli. This is fantastic on sandwiches, salads or just dipping vegetables in. Enjoy!
