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Erin Maher: Posted on Tuesday, June 28, 2011 2:15 PM
What do I do with left-over Gluten-Free Bread???
That is a question we hear often. Since our GF bread has no preservatives, it doesn't last forever. A great way to use up the ends are with Gluten-Free Croutons. These do last quite awhile (2-3 weeks) and can be used in some delicious recipes.
Gluten-Free Croutons
1 loaf of Gluten-Free Bread
2 tsp Extra virgin olive oil
1/2 tsp dried Italian Herbs 1/4 tsp Granulated Garlic, Salt and Freshly ground black pepper, to taste
Directions:
Dice GF bread into 1/2 inch cubes. |
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Erin Maher: Posted on Tuesday, June 28, 2011 1:50 PM
I'm not big on using raw eggs in salad dressings no matter how fresh they may be. Here is a lower-in-fat Caesar dressing using light mayonnaise and greek yogurt to create its creamy texture.
Creamy Caesar Salad with Gluten-Free Croutons Serves 4-6
Dressing Ingredients:
1/2 cup light mayonnaise 1/2 cup plain greek yogurt 3 oil packed anchovies (drained) 2 garlic cloves, chopped fine 1 tbsp capers, drained (optional) 2 tbsp fresh lemon juice (no seeds please!) 1 tbsp water 2 tsp dijon mustard |
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