Ranch Dressing & Gluten Free Croutons

This ranch dressing is awesome and these croutons are so tasty and crunchy no one will even know they are gluten/wheat free! Clif said 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!




Items I keep in my pantry and frig at all times to make up quick sauces and dressings, breadings 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!!)
Parmesean cheese (I keep mine in the freezer)
Bob Red Mills All Purpose Gluten Free Flour
Ians 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 this big pot of sauce went into a Lasagna meal using Gluten Free pasta. I just put it in the freezer for later. Actually James is probably taking it back with him to the dorm!  College Care package!    :)













This is a really good traditional egg pasta brand too that we really like a lot!  I found it at Whole Foods.  It's very good with all kinds of sauces. 







Ingredients for Homemade Ranch Dressing:

1/3 cup sour cream or next time I'm trying some Plain Greek yogurt (my new fav instead of sour cream!  I had some last night on my baked potato and YUM! It had more of a sweet flavor.  Just a tad...   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 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.

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 in 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.


See you soon!
Sue... XO!