Here’s a quick way to make bread cubes. They are great for stuffing, bread crumbs, croutons, or this awesome breakfast bake!
(adapted from the cookbook “Life Tastes Good Again”)
3 c gluten free flour*
¼ c sugar
3 ½ tsp xanthan gum
1 ½ tsp salt
1 ½ tbsp yeast
1 ¾ c warm water
¼ c oil
1 tsp rice/cider vinegar
Lightly grease a cookie sheet. Set aside.
Mix flour, sugar, xanthan gum and salt in a bowl or stand mixer. Pour the yeast on top, but don’t mix yet. Combine the water, oil and vinegar, and pour on top of the yeast. Allow to sit for about 5 minutes. Mix everything on low speed (this does also work pretty well if you’re mixing by hand). Add eggs and mix well for at least another 2 minutes.
Spread batter and let rise for 20 minutes. Bake at 375 degrees F for 20 minutes. Remove from oven, and let cool for a few minutes. Transfer bread to a cutting board. Use a pizza cutter or knife to cut bread into ½-inch cubes.
If using for stuffing, return the bread to the pan, and decrease the oven temp to 275 degrees F. Bake for an additional 15-20 minutes, stirring occasionally. Remove from oven, and cool.
Once you’ve cubed and cooled them, they can be frozen until needed.
*Here are the flour mixes I recommend. The one that is suggested in the cookbook is Bette Hagman’s GF Mix, which is:
2 c rice flour
2/3 c potato starch
1/3 c tapioca starch
Or you can use (and this is the one I usually use) Carl Fenster’s Sorghum Blend:
1 ½ c sorghum flour
1 ½ c potato starch or cornstarch
1 c tapioca starch
I usually just have a tub of this one mixed up in the cupboard, so I don’t know the accurate conversion.