Homemade GFCF Croutons are inspired from GFCF Gnocchi recipe.
Potatoes - 2 (medium sized)
Millet Flour - 1 cup or Brown Rice Flour - 1 cup
Baking Powder - 1 tsp
Himalayan Salt to taste
Extra water to make the dough, if you need.
Extra Virgin Olive oil - 2-3 tsp
Grated Garlic - 1 large clove
Dried Parsley and Basil - 1 tsp
Black Pepper - a couple pinches
Himalayan Salt - optional
Boil the potatoes until they are cooked well but still intact. Peel and mash well. Make sure there are no lumps. Set it aside to cool down a bit (may be 10-15 minutes). Then, add the egg whites and first add 1/2 cup flour with salt and baking powder. Mix well and add more flour little by little until you get the right dough consistency. The dough should resemble your tortilla dough. Roll into 1/2 inch pipes and cut into 1/2 inch cubes. Preheat the oven to 350F and very lightly grease a baking tray and line up the 1/2 inch dough pieces. Bake anywhere from 20-30 minutes tossing the pieces every 10 minutes until you see the nice and brown croutons. Allow the croutons to cool down for 20-30 minutes.
In a mixing bowl, mix the olive oil, salt, pepper, grated garlic and dried parsley and basil. When ready, toss the croutons in this mixture until each crouton gets coated with this mixture.
You can use these croutons on salad or in soup or just enjoy it as an entrée or a snack.