Gluten-Free Recipes



  • 4 cups All But Gluten™ White or Whole Grain bread, slice or break into 1/2 inch cubes
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 3/4 teaspoon Kosher salt
  • pinch cracked black pepper
  • 1 small red onion, thinly sliced
  • 1 pint red cherry tomatoes, halved
  • 1 pint yellow cherry tomatoes, halved
  • 1/2 cup whole pitted black olives
  • 1/4 cup capers (optional)
  • 1 bunch fresh basil, torn into small pieces


  • 1. Preheat the oven to 325° F. Place the All But Gluten™ bread cubes on a baking sheet and toast for 5 minutes.
  • 2. Whisk together the red wine vinegar, extra virgin olive oil, Kosher salt and pepper in a medium bowl. Add in the toasted bread cubes and toss with your hands. Squeeze and tear the bread until the cubes are broken into smaller pieces.
  • 3. Add the red onion, tomatoes and black olives to the bread mixture; let stand for 30 minutes at room temperature.
  • 4. Toss the basil leaves with the bread salad just before serving.
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