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!
1/3cupsour 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!
1/2cupHellmann’s gluten-free mayonnaise
1cupbuttermilkwhen I don’t have buttermilk a little trick I use is some Almond Milk with a squeeze of lemon!
3tablespoonsfreshly chopped chives
2tablespoonsfreshly chopped Italian parsley leaves
1/2teaspoondried dill
1teaspoonsaltdivided
1teaspoonfreshly cracked black pepper
1tablespoonWhite Vinegar
Gluten/wheat free Croutons:
1/2teaspoonsaltplus more for sprinkling
1teaspoonfreshly cracked black pepper
1/4teaspooncayenne
1/2teaspoonpaprika
2teaspoonsdried parsley
1teaspoondried basil
2teaspoonsgarlic paste(2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make the paste)
1/3cupextra virgin olive oil
4cupscubed Udi’s gluten-free breadcut 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.
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