![]() ![]() I did not have maple syrup and want to replace the sugar or part of it with the syrup because the flavour will be will go very well with walnuts etc. To be honest the amount of coconut sugar made it perfectly sweet (to my taste). I was making it for my toddler so I did not want it to be too sweet. I’d also mix salt and baking powder with the flour before adding to the rest of the ingredients, it’s harder to ensure it is spread throughout the dough otherwise. ![]() I’d recommend melting the coconut oil prior to mixing otherwise it is difficult to blend it completely and you might end up with little ‘pieces’ of oil here and there. I used coconut oil, rice flour and regular white flour, ground almond, soy milk and no maple syrup. So I have made it only once and made a LOAF and MUFFINS. Will try another loaf recipe next time.Īnother brilliant recipe, thank you for sharing! The stick still had stuff stuck to it, but they were baked enough when I sliced them. In the end, I just decided to hope for the best. In the mini-loaf pans, it’s supposed to take less time, but it took a good 2 HOURS in the oven – I lost track because I kept adding 10 minutes, then 15 minutes over and over again. Fortunately, I could smell them burning and I quickly made the change. For anyone else trying this, you have to use the bottom rack because the loaves touched the top element pretty quickly. ![]() (If you could suggest ONE kind of flour to use in place of a blend, it would be much appreciated.) The other difference is that I used mini-loaf pans in the toaster oven (small space). I’ve never had any problems substituting oat flour for the gluten-free blend in any of the other recipes I’ve tried. I live in a small space, so I simply can’t buy a bunch of things and mix them together. The only ingredient that I used not listed was oat flour instead of the gluten-free blend. The loaves I made are not inedible they’re just not as banana-y as I had hoped. It’s also very, very dense, which I kind of expected given that it’s gluten-free. I didn’t find it to be as banana-y as the banana muffins I usually make. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram.I don’t know what I did wrong. Gluten-Free Flatbread (1 Bowl, 20 Minutes!).We hope you LOVE these garlicky homemade croutons! They’re:Įnjoy them on soups and salads, including our Easy 1-Pot Tomato Soup (Vegan), Rosemary Roasted Root Vegetable Panzanella, Creamy Chipotle Tomato Soup (1 Pot!), and Heirloom Tomato Panzanella Salad. You can also play around with the spices so they go with a specific dish you’re making!Īfter baking for a quick 8-12 minutes at 400 degrees Fahrenheit, crispy, golden brown croutons await! While avocado oil produces a more neutral flavor, you can’t go wrong with either one!įor a classic crouton taste, season the cubed bread with salt and pepper, plus garlic powder and dried Italian herbs (basil + oregano). Then toss the bread with your choice of oil ( avocado or olive oil). To begin, cut the bread into cubes, creating maximum surface area for crispiness and flavor. Any type of savory bread will work, including sourdough, sandwich bread, and gluten-free, too! We tested all three and found sourdough had the best texture and flavor and sandwich bread created the most classic “crunchy” croutons. Let us show you how it’s done! How to Make Croutons Once you give these homemade croutons a taste, we’re sure you’ll be putting them on everything, or just eating them right off the baking sheet. Flavorful, crunchy croutons are always a welcome addition to soups and salads, and they also happen to be SO quick and easy to make at home! Who could say no to toasty and savory little bites of bread!? Not us. ![]()
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