Homemade Gluten-Free Croutons
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.
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.
Notes
Gluten-free bread: I recommend Canyon Bakehouse Mountain White bread or 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. Since Canyon Bakehouse bread is thinner, be sure to watch them the last couple minutes to make sure they don't get too brown.
Nutrition
Calories: 248kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 327mgPotassium: 1mgFiber: 2gSugar: 5gVitamin A: 177IUVitamin C: 0.01mgCalcium: 89mgIron: 0.4mg
Tried this recipe?Let us know how it was!