There are lots of ways to make croutons and breadcrumbs, so be creative with what you add in. I am just offering some thoughts of quick & easy. Store leftovers (hah!) in very air-tight container.
Note: Use whatever bread you want or have here. If I want Gluten-Free, I use either Udi's Brown Rice Bread or Great Harvest's French because it is what I buy. If I don't care, I use whatever is around and it is typically hot dog buns or bagels or something left over from a gathering of some kind. It is all delicious with oil, herbs and salt!
Preaheat oven to ~400.
-Cut bread into about 1/2 inch cubes (however much you are using)
-Toss bread into medium bowl
-Drizzle around some olive oil over the bread (maybe several tablespoons?). I don't use a lot in an effort to minimize excess fat, but fat is flavor, afterall.
-Sprinkle in some spices.... I often use a combination of lemon pepper, basil, garlic powder, salt, pepper and red chili flakes.
-Toss everything together in the bowl, then pour onto ungreased cookie sheet
-Cook for ~12 minutes, stirring once or twice to cook evenly on all sides
-Let cool before using
|Plain Jane here, no fancy stuff.|
Once croutons are cooled, place in food processor or blender and pulse for a few seconds until you get the texture you want. If you are making breadcrumbs only, you may want to leave out the spices when you toast them.
|Gluten Free. Coarse texture good for salads and pastas.|
|Gluten-Free. Fine texture for breading.|
|No, really. Hot dog buns make great croutons! Dont judge.|
Also.... a few weeks back, this was posted on Gluten-Free Girl and the Chef. Slightly different technique, but the point is it is easy and they are so great to have on hand!