1loafgluten-free breadAbout 14 ounces, cut into ¾-inch cubes. I like Schar gluten-free bread.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Cut the loaf of bread into ¾-inch cubes and place in a large bowl.
Sprinkle the garlic powder, salt, and black pepper over the bread. Drizzle the bread cubes with olive oil. Toss until all of the bread cubes are well coated.
Spread the bread cubes onto the prepared baking sheet, making sure the bread cubes are in an even layer and not touching.
Bake for 10 to 20 minutes, or until the croutons are golden brown. If you are using fresh bread, it will take a little longer to become golden brown. If the bread is stale or dry, it will 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. The croutons can also be frozen.
For dairy-free and vegan croutons: use a gluten-free bread that is also dairy and egg-free, like Schar gluten-free.
Store leftovers in an airtight container at room temperature or in the refrigerator.
The croutons can be frozen for several months. Defrost on the countertop or in the refrigerator overnight. To re-crisp: broil or bake at 250°F for a few minutes.