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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place bread in a small bowl, add 1/2 cup water and let soak for at least 15 minutes.
Bring a medium pot filled two-thirds with water to a boil.
*If you prefer a wheat-free, gluten-free version of these tots you can replace the bread and water with 1 cup mashed potato−that’s about the amount you’ll get from a peeled and boiled 10-ounce Russet potato.
**To replace egg with a flax substitute, combine 1 tablespoon flaxseed and 3 tablespoons water in a spice grinder and grind until thick and smooth. Let sit for 5 minutes before using. Baked tots will be a little softer inside than ones made with regular egg but will still be very tasty.