Homemade Gluten-Free Croutons
Published
Learn how to make homemade gluten-free croutons to use in salads, soups, stuffing, and more! My recipe makes a large batch and can be easily frozen for later. You can use store-bought or homemade gluten-free bread, and this easy recipe is also dairy-free and vegan!
Easy Recipe for Gluten-Free Croutons
I personally have never seen a brand of store-bought gluten-free croutons, so I’ve always made my own. You only need a few minutes and some simple pantry staples to make them!
My recipe is for traditional garlic croutons like the ones you find on Ceasar salads, but you can use any seasonings you like. I always make a big batch and keep some in the freezer! Feel free to half the recipe if you don’t need as many. You can see just how easy it is to make this recipe in the video below.
Ingredients
- Gluten-Free Bread: I like Schar Artisan Baker White gluten-free bread, which is also dairy and egg-free, but you can use any bread you want. My gluten-free bread machine bread also works well.
- Olive Oil: Helps the croutons to crisp up in the oven and keeps this recipe dairy-free.
- Seasonings: Garlic powder, salt, and black pepper are all you need.
Tips and Suggestions
- Fresh bread will take slightly longer to bake than stale, dried-out bread. Keep an eye on the bread cubes after 10 minutes to prevent burning.
- I recommend laying the bread cubes in a single layer on the baking sheet to ensure they cook evenly and become crispy.
- Feel free to experiment with different seasonings, such as Italian seasoning or dried herbs, to add extra flavor. You can also try using flavored oils instead of regular olive oil. Just make sure they’re gluten-free and dairy-free if needed.
Can You Freeze Gluten-Free Croutons?
Yes, I do all the time! Once they’re completely cooled, place them in a freezer bag, and freeze for up to 1 month. When you want to use them, take out the amount you need and let them thaw on the counter for 10-15 minutes. You can also them thaw in the refrigerator overnight, too.
I usually pop them back in the oven and toast briefly under the broiler or at 250°F to crisp them back up.
Serving Suggestions
- On salads, especially Caesar salad.
- In soups like gluten-free tomato soup, gluten-free onion soup, or my gluten-free cream of mushroom soup.
- To make gluten-free stuffing and casseroles.
- You can also easily turn them into gluten-free breadcrumbs.
Storage Instructions
Keep your homemade gluten-free croutons in an airtight container at room temperature for up to a week. Make sure they’re completely cooled before storing to stop them from becoming soggy.
More Gluten-Free Bread Recipes To Try!
- Gluten-Free Dinner Rolls
- Gluten-Free Sweet Cornbread
- Gluten-Free Sourdough Bread
- Almond Flour Bread
- Gluten-Free Baguette
Gluten-Free Croutons Recipe
Ingredients
- 1 loaf gluten-free bread, About 14 ounces, cut into 3/4-inch cubes. I like Schar gluten-free bread.
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Cut the loaf of bread into 3/4-inch cubes and place in a large bowl.
- Sprinkle the garlic powder, salt, and black pepper over the bread. Drizzle with olive oil and toss until well coated.
- Spread the bread cubes onto the prepared baking sheet, making sure they're in an even layer and not touching.
- Bake for 10 to 20 minutes or until golden brown. If you're using fresh bread, it'll take a little longer to become golden brown. If the bread is stale or dry, it'll brown faster. Please watch your oven at the 10-minute mark.
- Remove from the oven and let cool completely. Store leftovers in an airtight container either at room temperature or in the refrigerator. They can also be frozen.
Notes
- For dairy-free and vegan: use a bread that’s also dairy and egg-free, like Schar gluten-free.
- Store leftovers in an airtight container at room temperature or in the refrigerator.
- They can be frozen for up to a month. Defrost on the countertop or in the refrigerator overnight. To re-crisp: broil or bake at 250°F for a few minutes.
- Mama says, “check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Croutons Step-by-Step
Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut 1 loaf of bread into 3/4-inch cubes and place in a large bowl.
Sprinkle 1 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper over the bread. Drizzle the bread cubes with 1/3 cup olive oil. Toss until all of the bread cubes are well coated.
Spread the bread cubes onto the prepared baking sheet, making sure they’re in an even layer and not touching.
Bake for 10 to 20 minutes or until golden brown. If you’re using fresh bread, it’ll take a little longer to become golden brown. If the bread is stale or dry, it’ll brown faster. Please watch your oven at the 10-minute mark.
Remove from the oven and let cool completely. Store leftovers in an airtight container either at room temperature or the refrigerator. They can also be frozen.
I’m having Christmas brunch this year. At least 2 of the egg dishes that I’m using are old family recipes that call for croutons along with the eggs, various meats and cheeses. While I know the regular croutons work perfectly in them, I’m wondering if the Gluten Free croutons would soften up enough. Do you have any thoughts on this? I’d really like to accommodate the people in the family who can’t have gluten (rips their stomachs up really horribly).
Hi Debra, we have not tried that, but they should soften up just fine.
Thank You so much! I feel so silly that I didn’t think of this before they discontinued my GF croutons at my supermarket.
Enjoyed the recipe! Easily could add other spices to the croutons prior to baking. Turned out perfect for a gf salad topper. Thanks!