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–+ servings

Gluten Free Croutons

5 from 1 vote

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Homemade Gluten Free Croutons are so easy to make you'll wish you made them sooner. Crunchy, savory, and buttery croutons that are perfect for salad, soup, and even stuffing. Easily swap the seasonings to fit the recipe you're going for.
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Equipment

Ingredients

  • half a loaf of high-quality gluten free bread (about 7-8 slices) All GF loaves differ - I used Canyon Bakehouse's Honey Oat
  • 2 tablespoon extra-virgin olive oil or melted butter Add an extra tablespoon if your bread is particularly dry. However, do not saturate. The mixture should be dry - the goal is just to coat the bread evenly with seasonings.
  • 1 teaspoon Italian seasonings
  • 1 teaspoon minced garlic
  • ¼ teaspoon onion powder
  • ¼ cup Parmesan cheese
  • dash of seasoned salt optional
  • salt & pepper to taste

Instructions

  • Preheat the oven to 375 F. Grease a large nonstick baking sheet with butter or nonstick cooking spray, or line with parchment paper or a silicone baking mat. Set aside.
  • Cube the gluten free bread into small, even bite-sized squares, about 1-inch in size. Remember to think of a traditional crouton you would see on a salad. Don't cube the bread too small or it will become crunchy and brittle; don't cube the bread too large or it will become chewy.
  • Add the cubed bread to a large mixing bowl. Drizzle with olive oil, melted butter, or a combination of the two. Sprinkle over the seasonings, minced garlic, Parmesan cheese, and salt & pepper. Using a silicone spatula, gently toss to coat, being careful not to smash or break apart the bread.
  • Spread the bread out in a single layer on the prepared baking sheet.
  • Bake for 8-10 minutes, or until golden on the underside. Then, remove from the oven and use tongs to flip every single crouton over. While tedious, this is the best method to prevent any croutons from over-browning on one side and under-cooking on another.
  • Bake for an additional 8-10 minutes until golden brown on the remaining side and hard and crusty to the touch.
  • Allow the croutons to cool on the pan for 5 minutes before removing to a wire cooling rack. Allow to cool completely before storing. Enjoy!

Notes

  • Store Gluten Free Croutons in an airtight container at room temperature for up to 3 days. Be sure to cool the croutons completely before storing. Otherwise, the steam will condensate the container and soften the croutons. Croutons made without Parmesan cheese can last up to one week.
    If making plain Gluten Free Croutons for Stuffing, you can prep these ahead of the holiday. Store the toasted and cubed bread in an airtight container or gallon bag for 3 to 4 days before Thanksgiving or Christmas.
  • Servings are based on topping 6 salads. Topping soups would be closer to 8 servings. Triple or quadruple the recipe for stuffing. The next time I make this recipe for stuffing, I will add how many cups the finished recipe makes so that estimations are streamlined.
  • If using frozen bread, let it thaw completely first. 
  • Switch up the seasonings. Making gluten free croutons to go over top tomato soup? Flavor them with all things Italian, such as garlic, Parmesan or Asiago cheese, Italian seasonings, oregano, or basil. What about Cobb Salad? Flavor the croutons with a homemade ranch seasoning using chives, onion powder, and garlic powder.
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