Waste Not, Want Not: Over-Dry Gluten-Free Dinner Rolls

You have heard me say it in videos and in blogs, Waste not, Want not. With more and more claims being made about "supply chain issues" we need to use up everything that we can and truly implement this thinking in our homes and lives! It needs to become second nature to us, especially with food. THIS was another one of those times for me.

Last week, I made the most wonderful gluten-free dinner rolls from my favorite GF yeast roll recipe. It isn't my recipe, actually, it is someone else's - but it never fails me. They are fluffy, tasty, buttery, and perfect right out of the oven! 

Sometimes, they can be a little dry the next day, but reheated with some butter or EVOO, they are great again. I will say, if you wait a week from baking, they can be VERY dry! And there is nothing you can do to make them go down easy except maybe throw them in your soup! Sadly, that is exactly what I did  this time! Oops!

The good news is am getting back into the habit of thinking waste not, want not about everything that is left over. I could behave like a typical American consumer here and just throw them away in the trash, or toss them out for the birds. However, I have learned that where we live it is not likely the BIRDS will get them first. It will be some undesirable creature like mice, raccoons, or even a bear who wanders in for a taste treat! We don't want to attract anyone like that. 

With gluten-free flour prices as high as they are, I prefer to utilize them as much as possible in whatever way I can! What options do I have?

1) I could easily make them into bread crumbs for meatloaves, meatballs, or breading meats for dinners. They crush easily when they are this dry, and the crumbs can be toasted in the oven. Afterward, they will be frozen in an airtight container or zipper bag, ready to be used.

2) CROUTONS! YUM! How many times have you wanted to enjoy a nice salad with croutons? I find gluten-free ones are either too expensive or not available in our stores. A little toss with oil and herbs and we can make our own if we desire!

3) Bread cubes for stuffing! And this is what we are planning to do with these leftovers right now. I cut each roll into three thin pieces, then diced them into cubes. I toasted them in the oven for a bit until golden brown. And then they are going in the freezer when they are cool. Next week is Thanksgiving, and we will be using them to stuff a couple of Cornish Hens for our special dinner!

Wherever you might have thought to use stale bread before eating gluten free is where you can use these rolls, too. For stuffing, they might fall apart a bit more than regular wheat breads do, but stuffing is very forgiving. With all the butter, celery, onions, and other ingredients you might toss in, it becomes very mold-able as you shape it into a baking dish or stuff it in a bird. As long as it tastes delicious, that is all that matters!

The next time you have leftover gluten-free rolls, remember to think of them with the Waste not, Want not attitude and use them up the same way you would have used wheat rolls!

​AND ENJOY!

Blessings and shalom!