Croutons. Might seem like a simple little thing to most people but to the gluten-intolerant even the little things can sometimes be a big thorn in their side. There are so many things people with gluten intolerance think they have to live without. Well, I’m here to prove them wrong. I hear it all the time…the whining, the complaining, the “poor me” attitude, even the tears. I do feel for them at first, but if I run into someone who is gluten sensitive or has Celiac’s and it’s been a year or more and they are still whining, I find it hard not to lecture them. In a period of 12 months a person should have the entire “gluten-free thing” pretty much mapped out. With all of the cookbooks and information in book stores, on the internet, and with gluten-free isles popping up in grocery stores, there really isn’t a valid reason for people to be hating this new life they’ve been given. I mean really, what’s the alternative? Stick their head in the sand, eat whatever they please because they’re annoyed that they can’t eat like “normal” people and then feel terrible every day and ruin their health? Sometimes a little voice in me wants to yell, “Go for it, see how long it takes before you’re miserable….MUCH more miserable than you are when you can’t eat like a “normal” person!”
I’m like a gluten-free magnet in the grocery store. I’m sure if people knew I was going to supply them with enough information to make their head spin they may not be so excited to talk to me. I run into people all the time that want to chat about their gluten-free diet when they see what’s in my cart or are standing next to me in the gluten-free isle. Maybe you think calling them complainers is a little harsh? I think not. I’ve done my homework, and I realized over time that there really isn’t a whole lot that I have to go without. There might be one exception, which is phyllo dough…and only because I’m not willing to take the time to try to de-gluten that labor intensive recipe. Well, not yet anyway.
It’s all about attitude and if yours stinks, so will your gluten-free diet. If you’re one of the “complainers” suck in that lower lip and quit acting as if someone has taken your blankie away. The goal is to feel better and most importantly, enjoy life! You can’t do that if you’re stuck like a broken record. Move on and start enjoying the freedom that better health provides you. Carpe diem!
Gluten Free Croutons
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Leftover gluten-free sandwich bread or french bread
Seasoning of your choice
Cube bread. (I used leftover Italian french bread that I had previously made for another meal.)
Place cubes in bowl and drizzle with olive oil, sea salt, and seasonings and toss. (My bread was already seasoned with garlic and Italian herbs but I added more garlic powder and sea salt, then tossed with oil.) Pour out onto the covered baking sheet and bake for about 30 minutes, turning once, until they are golden brown and crispy. Store in a plastic zipper bag or airtight container once they have cooled completely.