Ingredients:

• Gluten-free bread, 4-5 slices

• A Taste of Florence Olive oil, 3-4 tablespoons

• Garlic powder, 1 teaspoon

• Dried oregano, 1 teaspoon

• Dried basil, 1 teaspoon

• Dried parsley- 1 teaspoon

• Paprika- 1/2 teaspoon

• Salt, 1/2 teaspoon, to taste

• Black pepper, 1/2 teaspoon, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cut the gluten-free bread into small cubes, about 1/2 inch in size.

3. In a large bowl, mix together the olive oil, garlic powder, dried oregano, dried basil, salt, and black pepper.

4. Add the bread cubes to the bowl and toss to coat them evenly with the seasoning mixture.

5. Spread the bread cubes in a single layer on the prepared baking sheet.

6. Bake for 15-20 minutes, or until the croutons are crispy and golden brown.

7. Remove the croutons from the oven and let them cool completely before serving.

Nic’s Notes: Gluten-free bread can be more delicate than traditional bread, so be gentle when tossing the bread cubes with the seasoning mixture to avoid breaking them. These croutons are great for adding texture and flavor to salads, soups, and pasta dishes. Store any leftover croutons in an airtight container at room temperature for up to 5 days.