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This ranch dressing is awesome and these croutons are so tasty no one will even know they are gluten/wheat free! They taste like garlic bread! Wait until they tell you how good it all is and then tell them it's gluten/wheat free! Homemade is much better than bottled salad dressing with all the preservatives and it’s really quick and easy to make up and keep in an empty glass jar in the frig!
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Ingredients
- Homemade Ranch Dressing:
- 1/3 cup sour cream or Plain Greek yogurt my new fav instead of sour cream! I had some on my baked potato last night and oh my YUM!!! I'm sold!
- 1/2 cup Hellmann’s gluten-free mayonnaise
- 1 cup buttermilk when I don’t have buttermilk a little trick I use is some Almond Milk with a squeeze of lemon!
- 3 tablespoons freshly chopped chives
- 2 tablespoons freshly chopped Italian parsley leaves
- 1/2 teaspoon dried dill
- 1 teaspoon salt divided
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon White Vinegar
- Gluten/wheat free Croutons:
- 1/2 teaspoon salt plus more for sprinkling
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 2 teaspoons garlic paste (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make the paste)
- 1/3 cup extra virgin olive oil
- 4 cups cubed Udi’s gluten-free bread cut into 3/4-inch cubes. I keep mine frozen and a lot of times have the bread ends that make great croutons! I thaw it out and then cut into cubes.
Ingredients
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Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, combine all the ingredients, except the bread, until well combined.
- Adjust the seasoning, if needed. Add the bread and mix well with your hands, tossing to coat all sides of cubes.
- Pour out onto a baking sheet and spread evenly.
- Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool.
- Store in an airtight container.
- Items I keep in my pantry and frig at all times to make up quick sauces and dressings, breads for chicken, fish, shrimp, etc.,:
- Hellmann's Mayo Garlic Pepper Fresh Garlic Gluten Free Worshire (I can never spell this whats-it's-here sauce!!) Gluten Free Soy Sauce Kosher Salt & Course ground pepper Cumin Cheyenne Pepper Heinz Ketchup (gluten-free) Plain Greek Yogurt (my new fav instead of sour cream!!) Parmesan cheese (I keep mine in the freezer) Bob Red Mills All Purpose Gluten Free Flour Ian's Gluten Free Panko Grapeseed Oil Olive Oil Gluten Free Pastas Grass Fed Butter Almond Milk Dijon Mustard Yellow Mustard
- *I'm also starting to make up big pots of meat sauce to put in freezer bags and pull out for meals during the week like some of the sauce went into this Lasagna using Gluten Free pasta I made and put in the freezer!
- This is a really good traditional egg pasta brand too that we really like a lot!
Recipe Notes
Cooking with Pure Passion & a Whole Lot of Love!!
Sue... XO!
Sue Seward
Gluten Free Coach &
Fitness Professional
512-557-7523 Mobile/Text
http://www.sueseward.com
Gluten Free Lady www.glutenfreelady.com
