How to Make Gluten-Free Croutons
A cardinal rule of gluten-free cooking is to never throw away day-old gluten-free bread. While not ideal as breakfast toast, that stale bread can be perfect for homemade gluten-free croutons. It can be quite gratifying to make your own delicious, fresh croutons for your soups and salads and these homemade croutons beat out store-bought, packaged gluten-free croutons by a clear mile—and are cheaper, too. All you need to do is toss together the day-old cubed gluten-free bread (although fresh works as well), olive oil, and gluten-free seasonings until thoroughly coated and bake for about an hour. You can make a double batch of croutons and store in the freezer for convenient use at a later date. Or, store in an air-tight container to have on hand for salads, soups, and more throughout the week.
Ingredients
- 4 cups cubed gluten-free bread
- 1/2 cup extra virgin olive oil
- 1 teaspoon gluten-free garlic powder
- 1 teaspoon gluten-free onion powder
- Optional: 1 teaspoon oregano
Directions
- Preheat oven to 275 F. Line a large baking sheet pan with parchment paper.
- Cut gluten-free bread into 1/2-inch cubes and place in a large mixing bowl.
- Pour olive oil into a small bowl and add seasonings. Stir to combine.
- Pour seasoned olive oil over the bread cubes and stir to thoroughly coat.
- Spread bread cubes in one even layer on the baking sheet.
- Bake for about 1 hour or until the bread cubes are golden brown and dry.
- Turn off oven and leave croutons in the oven for another 1/2 hour.
- Cool and eat, or store in an air-tight container. These croutons store well in the freezer.