These homemade gluten-free croutons are irresistibly crunchy, golden, and packed with flavor in every bite. They’re the perfect way to add a crisp, satisfying crunch to salads, soups, and more.
Gluten-Free Croutons
You can find gluten-free croutons at the store, but in my opinion, homemade croutons are always so much better than store-bought.
This is the perfect gluten-free crouton recipe! it's simple (a must!) and delightfully crunchy with just pantry staples and gluten-free bread.
These croutons are easy, budget-friendly, and delicious. What's not to love? It's as simple as tossing bread cubes in olive oil and spices then toasting them up in the oven!
(Try these croutons on my creamy gluten-free potato soup!)
Key Ingredients
- Gluten-free bread - Since bread is the main ingredient, it's crucial to use a tasty one with a good texture. I tested this recipe with two of my favorite brands: Canyon Bakehouse's Mountain White and Schar's Gluten-Free Sourdough. Both came out delicious!
- Olive oil - I prefer olive oil over butter because it gives a crispier result and the croutons last longer.
- Seasoning - Where crunch and flavor meet. Salt, italian seasoning, garlic powder, onion powder, and pepper are the perfect combo! Feel free to switch it up with other spices if you prefer, just don't forget salt!
Instructions
- Thaw the bread. A lot of gluten-free bread is sold in the freezer section and I keep mine in the freezer so it stays fresh. The bread should be completely thawed before you cut up the bread.
- Cut the bread into 1-inch pieces. Do your best to cut them evenly, but It's okay if the pieces vary a little bit. The smaller pieces will be the crispiest! Put the bread cubes in a bowl.
- Drizzle the olive oil and spices on the bread. Try not to pour it into one spot. Instead drizzle the olive oil over all the bread pieces.
- Toss gently. Use clean hands to toss the bread with the olive oil. Don't overdo it or the bread will crumble and fall apart!
- Bake until crispy and golden brown. Start with 10 minutes, then toss the bread around with a spatula. Bake for another 7 to 8 minutes. If the bread you use is on the thicker side, it will need the full 8 minutes, if it's on the thinner side it may need less.
What brand of gluten-free bread should I use?
Like most gluten-free products, some taste MUCH better than others! And since gluten-free bread is the star ingredient, it's important to choose a brand with a great taste and texture.
My top picks are Canyon Bakehouse Mountain White bread and Schar Sourdough Bread. Both turn out delicious, but they create slightly different textures. The Canyon Bakehouse bread bakes up extra crispy, while the sourdough version is crisp on the outside with a subtle chew in the center.
Expert Tips
- You can switch up the spices! This is where you can have a little fun and change up the flavor. For a more classic flavor, go with the spices in the recipe. For more garlic flavor, double the amount of garlic powder.
- Thinner bread bakes faster. If the gluten-free bread you choose has thin slices, check on the croutons the last couple minutes they're in the oven. They should be dark golden brown when they're done.
Storage
- Let the gluten-free croutons cool completely before you store them! This ensures they stay crunchy and last longer.
- Transfer them to an airtight container or sealed plastic bag and store at room temperature for 1 to 2 weeks.
More Gluten-Free Recipes
Homemade Gluten-Free Croutons
Equipment
- Chef's knife
Ingredients
- 2¾ cups gluten-free bread, cut into 1-inch cubes see note
- 2½ tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- pinch ground black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cut the bread into 1-inch squares. You should have 2 ¾ cups of bread cubes.
- Place the bread in a large bowl. Drizzle the olive oil on top, then add the seasoning.
- Use clean hands to gently toss the bread with the olive oil and seasoning. Don't mix it too much or the bread will crumble and fall apart.
- Dump the bread cubes onto a sheet pan and spread them apart.
- Bake in the oven for 10 minutes, use a spatula to toss the croutons, then bake for 8 more minutes.
- Let the croutons cool on the sheet pan. They will crisp up as they cool.
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