Brown Butter Sourdough Crumbles (Gluten-Free)

Halfway between bread crumbs & croutons, these are a rich & savory topping to easily make your salads more delicious! Watch the crumbles get made (and get the recipe for this yummy kale salad pictured below) here

Total time: 20 minutes

Yields: 4-6 servings 

Recipe and photos by Dana Plucinski // @baydish

Gluten-Free, can be made dairy-free with dairy-free butter

Gluten-Free Brown Butter Sourdough Crumbles in a salad



1 loaf Bread SRSLY Gluten-Free Classic Sourdough

3 TBSP Butter of your choice (can use dairy-free butter)


1. Preheat your oven to 350 degrees.

2. Slice the loaf of Bread SRSLY sourdough into ¾ inch slices and place on a baking sheet. Bake for about ten minutes, until the bread feels lightly toasted. If the bread is super fresh you made need a few more minutes - the goal is to get moisture out without fully browning the bread.

3. Let the bread slices cool completely, and then add to a food processor, pulsing until crumbles form. If the bread rolls up into a ball don’t fret - you can separate the crumbles by hand.

4. Lightly brown the butter. Preheat a sauté pan to medium heat, and add the butter. Stir constantly for4-5 minutes, letting the butter brown and froth slightly. When it’s slightly golden (but not fully brown) add the bread crumbles and sauté until crisp and golden. Test one (or many) for doneness.

5. Set aside to cool completely, and then add to your favorite salad. Store leftovers in an airtight container and use within two days. Enjoy!