Corn, red capsicum and onion Bread Baskets

To make gluten-free Corn, Red Capsicum, and Onion Bread Baskets, substitute regular bread with gluten-free bread slices. Ensure that the kitchen king masala and other ingredients are also gluten-free. You can also use a gluten-free flour blend in place of plain flour for the sauce.

To store leftover Corn, Red Capsicum, and Onion Bread Baskets, place them in an airtight container in the refrigerator. They can be kept for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe bag.

Yes, you can substitute the cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor without the dairy. Additionally, you can use coconut cream instead of sour cream to keep the recipe dairy-free.

Corn, Red Capsicum, and Onion Bread Baskets pair well with a fresh salad or a light soup, such as tomato or vegetable soup. You could also serve them with a dipping sauce like salsa or guacamole for added flavor.

If you want to make a larger batch of Corn, Red Capsicum, and Onion Bread Baskets, you can use multiple muffin trays to bake them simultaneously. The cooking time should remain the same, but keep an eye on them to ensure they don't over-brown. If you're using a larger oven, you may need to rotate the trays halfway through baking for even cooking.