Have you noticed how the words “Gluten Free” are popping up all over the place lately? It seems like over the past two years, everyone has become more aware of the rapidly increasing need for gluten free options: food manufacturers, restaurants, bakeries, cook books authors and even sports arenas are now on board.
And the truth is, gluten free products are no longer just for people suffering from a gluten intolerance. More and more people out there have embraced a gluten free diet for many different reasons.
A couple of months ago at Expo East, we had the pleasure of meeting the folks at Udi’s Gluten Free, one of the top gluten free brands in America.
We were really curious about their products and had the chance to taste some of them. We were impressed, to say the least. So we thought it would be really cool to come up with some gluten free recipes using their already made products. They offered to send us some for us to test and we really had fun with it.
For today’s recipe, we made gluten free croutons using their Millet-Chia Bread. They were delicious! Super crunchy, nutty and tasty. So good, we had to hide them from the kids so they wouldn’t eat them before we could take a picture. That says it all 🙂
Vicky and Ruth
- Prep Time: 10-15 minutes
- Cook Time: 45 minutes
- Ingredients (makes about 3 quarts)
- 2 medium size sweet potatoes, diced (about 4-5 cups)*
- 7 cups water
- 2 large zucchinis, diced (about 5 cups)
- 1 cup sliced leeks
- 3 tbsp extra virgin olive oil
- 2 cloves of garlic, crushed
- 1/2 tsp salt
- 1/2 tsp lemon pepper
- 1 tsp sweet paprika
- 1/8 tsp cayenne pepper
- 1- 12.3oz package extra firm silken tofu, crumbled
- 1/2 cup full fat coconut milk
- 1 tbsp agave nectar
*Got leftover sweet potatoes? This is a a great way to use them after the Holiday! Just skip step 1 in the directions below and you’re all set!
Gluten free millet-chia croutons (makes about 3 cups):
- 8 slices gluten free bread (here we used Udi’s Millet-Chia Bread)
- 2 tbsp non-hydrogenated vegetable spread (here we used Earth Balance Roasted Garlic & Herbs spread for extra flavor)
- In a large soup pot, combine water and sweet potatoes. Boil for 15 minutes until the sweet potatoes are tender, then reduce the heat to low
- In the meantime, sauté zucchini and leeks in 3 tablespoons of olive oil in a large skillet. Add crushed garlic and season with salt, lemon pepper, sweet paprika and cayenne pepper.. Cook at medium heat for about 15 minutes then add to soup pot
- Add tofu and agave nectar, coconut milk and simmer, covered, for 30 minutes
- In the meantime, to prepare the croutons, preheat the oven to 375F and line a large baking sheet with parchment paper
- Spread each slice of bread on both sides with non-hydrogenated vegetable spread and cut them in about 1/4-1/2 inch cubes
- Bake at 375F for about 10 minutes, until golden brown. Make sure to keep an eye on them so they don’t burn! Set aside
- Once the soup has simmered for 30 minutes, puree with an immersion blender. If you are using a regular blender, make sure to let the soup cool first for at least 30 minutes
- Add croutons right before serving