Gluten-free Croutons

A bowl of golden baked croutons in a glass bowl on a counter.

5 from 1 vote

Golden, crunchy, crispy, garlicky, no one will know these croutons are gluten-free. Yield is 13 ounces of baked croutons. Recipe can be halved for a smaller batch.

Prep Time5

Cook Time25

Total Time30

Course: Salad, Snack

Cuisine: American

Servings: to 12 servings

Calories: 294kcal

Author: Sally Cameron

Equipment

Ingredients

24 ounces gluten free bread loaf See note below on the bread I use
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 teaspoon granulated garlic or garlic powder
¼ teaspoon sea salt optional
⅛ teaspoon black pepper optional

Instructions

Pre-heat the oven to 350°F and line a baking sheet with parchment.
Slice the bread into ¾-inch to 1-inch cubes, using the crusts (or removing them first). Using the crusts makes more croutons and adds rustic charm. Add the bread cubes to a large bowl.
Melt the butter, oil, and garlic together in the microwave, then add to the bread cubes and toss well with your hands or large spoons. Spread the bread cubes in a single layer on the baking sheet. Sprinkle with salt if using. Bake croutons until crisp, about 30 minutes. Eat one to feel the crunch and see if they are baked enough for you. Croutons will dry a little more upon cooling.
Leave the tray on the counter to cool and dry, then package in an airtight container. Croutons last approximately 2 weeks in a cool dry place like your pantry.

Notes

I use Canyon Bakehouse Heritage Style Honey White bread. Find it in the freezer section in many grocery stores.

Bread note: I use most of this loaf of bread, skipping the heels and allowing extra pieces for possible holes in the middle. I used 11-12 slices in total. You can easily cut this recipe in half.

There are lots of substitutions and variations, please see the post.

Nutrition