Have you ever meticulously looked into the soup ingredients at a restaurant before ordering? Did you order it after deeming that it was safe only to have it served with a big fat gluten-filled crouton on top? I’ve been there. It’s actually what gave me the idea of how to use the package of Whitney’s Castleton Gluten Free Crisps that came in my Cuisine Cube.
After realizing early on in my gluten-free experience that many soups use wheat flour as a thickener, I now know to read labels on everything. Even soups like plain tomato, which doesn’t seem like it would needflour, often has it in the ingredients. So for dinner this week I selected a gluten-free butternut squash bisque and tossed in the Castleton Crisps. It was a nice addition to a soup that can be somewhat bland. The crisps are very crunchy so they worked perfectly as a crouton but they are also sliced thin so they could be easily broken into smaller pieces into soup, like a cracker. Click to continue reading »