diet can help with, among other things, inflammation, joint pain and migraines.
I am not really eager to try this diet change. I joke that I never met a carb that I didn't like, so switching to gluten-free sounds like a horrible idea. However,
after talking to the nutritionist and giving it some thought, I decided to give it a try for a month. If there isn't a noticeable difference, I will be dropping
this plan in a quick second!!
I picked a few things to start with. The crackers were very good. I would buy them if I was eating gluten free or not.
The bread...not quite as good. I am trying to be polite. The texture was...different. I know that gluten-free things aren't going to taste the same as their gluten containing counterparts, but I still can't compromise that much.
Since I didn't want to waste almost a whole loaf of bread and since the texture was my main complaint, I thought I wound try to salvage it by turning them into croutons.
Making croutons is pretty easy and does not take much time.
Loaf of bread, cut into cubes
2 Tablespoons Olive oil
1-2 teaspoons ground garlic
1-2 teaspoons oregano
Preheat oven to 425F
Place bread cubes on oven safe dish. Drizzle with olive oil and seasonings. Toss to combine and spread out in a single layer.
Roast for 15 minutes, then stir. Cook for another 5-10 minutes, until they are crispy and golden brown.
**I made this batch with garlic and oregano, but there are countless flavor
combinations, like parmesan and rosemary, ranch flavor, etc
**Any olive oil will do for this recipe.
There is no need to use extra virgin olive oil just to roast bread.