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Garlic Croutons

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Preheat oven to 375F.

6-12 slices day-old gluten-free bread, cubed (GFP French bread is great)

3 tbsp extra virgin olive oil

6 cloves garlic, minced

1 tsp dried basil

½ tsp dried oregano

In a bowl, toss bread cubes with oil, garlic and herbs. Spread in a single layer on a baking sheet. Bake in preheated oven for 15 to 20 minutes (may take longer for some breads) or until crisp and golden, turning frequently. Cool completely and then store in an airtight container.

The number of slices of bread needed will vary. Our bread machine makes a loaf about 6 inches square, and we use about 6 slices.

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Good recipe, Psawyer. I use something very similar, but since I'm a tad lazy I use garlic powder.

I find it easy to make a whole pile of them at once and keep them in an airtight container. When I want seasoned bread crumbs, I just throw a handful of crutons in the food processor and whirl away.

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