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Author Notes: I'm gradually getting more comfortable in the kitchen (I can thank the osmosis of the Food52 office for that), and am finding that when I have "down time" I think of something to make. This time, I thought, "hey, I have stale bread, why not make croutons?" And so I did. —Jackie Stauffer
- stale bread (any kind you like, including gluten free)
- olive oil
- seasoning (I like the Oaktown Spice Shop "Better than Everything Bagel" Spice, but you can use whatever you like)
- salt to taste
- Preheat oven to 350.
- Cube the stale bread and cut off some, but not all of the crust. Toss the cubes in a bowl or directly on a a baking sheet in 1 layer. (I found it easier to season in a bowl)
- Drizzle olive oil, and sprinkle seasoning on the cubes.
- If you opted for the bowl option, now's the time to put your cubes on the baking sheet in 1 layer.
- Bake to your desired doneness. I found 20 minutes to be good, for a nicely browned crouton, with denser gluten free seed bread.
- Let cool and enjoy! Top a salad, or just munch on them for a snack.