These garlicky homemade gluten-free croutons are golden brown, crisp and flavorsome. These gluten free croutons are easy to make and perfect for topping your favorite soups and salads with.
Why spend time trying to find store-bought croutons that actually taste good AND are gluten free when it is so quick and easy to make your own at home? The best part about making your own croutons is that you can use your favorite gluten free bread and healthy, simple ingredients.
I love using these croutons to top my Lemony White Bean Soup or my Chopped Dill Pickle Salad. If you’re looking for other delicious salad toppers then try my Crispy Chickpeas, Quick Pickled Red Onions or my Honey Candied Walnuts.
What’s To Love About Gluten Free Croutons
- easy recipe – this no fuss recipe can be made ahead of time and are a great way of adding texture to a meal.
- fresh croutons – no stale tasting croutons here! Only full of flavor, freshly made, golden brown gluten free croutons.
- allergy friendly – these croutons are gluten free, dairy free and nut free, so perfect for anyone with these food allergies or intolerances and perfect for anyone with Celiac disease.
- the perfect salad topper – these flavoursome croutons are a great addition to your favorite salads.
Ingredients Notes & Substitutions
This homemade croutons recipe uses just 4 wholesome ingredients, all of which can be found at your local grocery store. I’ve popped down some notes and possible ingredient substitutions for you. The ingredient quantities can be found in the recipe card at the bottom of this post. To make these tasty croutons you will need:
- gluten free bread – you can use your favorite type of gluten-free bread in this recipe. I have opted for a white bread this time but the recipe would work just as well with wholemeal or wholegrain. A lot of crouton recipes call for stale bread or day-old bread, but honestly, I’ve used fresh bread and it has worked out just fine. If you prefer to use homemade gluten-free bread that is totally fine as well!
- extra virgin olive oil – I always opt for extra virgin olive oil as it is the least processed and most nutritious. It also adds a delicious flavor to the croutons. You could also try using avocado oil instead.
- fresh garlic cloves – I’ve used minced garlic however you can swap the garlic cloves for 1/2 teaspoon of garlic powder if you don’t have fresh garlic. If you’re on a low FODMAP diet then you can leave the garlic out altogether or use garlic infused olive oil.
- dried Italian herbs – you can swap the Italian herbs for Italian seasoning, which is usually just the Italian herbs but with added salt. You can also swap for a mix of dried oregano, dried marjoram and dried thyme.
- sea salt flakes – if using Italian seasoning with salt, use a little less sea salt than what is called for in the recipe. I’ve used flaked sea salt but if you’re using finely ground than you will also need to use less.
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How to Make Easy Gluten Free Croutons
I love how easy to make this recipe is! Follow my step-by-step instructions for best results.
Firstly, preheat the oven to 180 degrees Celsius (356 F).
Next, to a large bowl add the olive oil, minced garlic, Italian herbs and sea salt. Whisk to combine and set aside.
Use a bread knife to cut the bread into 1cm x 1cm cubes. I stack 3 slices of bread on top of each other and do 3 at once. Add the bread to the oil mixture and toss to coat as evenly as possible. Some of the bread will soak up more oil then other bits of bread and that’s totally fine!
Tip the croutons into a large baking dish or parchment paper lined sheet pan and spread out into a single layer (as well as possible). Place into the oven to bake for 28 minutes, stirring around 3 times throughout to make sure the croutons cook evenly. The cooking time may vary from oven to oven so just keep an eye on the croutons and once they’re golden, bring them out of the oven.
Allow the gluten free croutons to cool to room temperature completely before using or storing. The best way to store these croutons is in an airtight container at room temperature.
Varitations
- butter croutons – use melted butter in place of the olive oil. You will need around 90 grams of butter.
- parmesan – add 1/4 cup of finely grated parmesan cheese to the oil or butter mixture and whisk to combine.
Gluten Free Croutons – Homemade
Equipment
- large glass mixing bowl
- large mixing spoon
- Large Baking Dish
- bread knife
- Chopping Board
Ingredients
- 6 slices gluten free bread, cubed
- 2 cloves garlic, minced
- 1 teaspoon Italian dried herbs
- ½ teaspoon sea salt flakes
- 90 millilitres extra virgin olive oil
Instructions
- Preheat oven to 180 degrees Celsius (356 F).
- To a large bowl add the olive oil, minced garlic, Italian herbs and sea salt. Whisk to combine.
- Add the cubed bread to the bowl and toss to coat the bread evenly in the olive oil mixture.
- Tip the seasoned bread into a large baking dish or parchment lined baking tray. Place into the oven and bake until golden brown, stirring half way through.
- Once golden, remove from the oven and allow to cool before transferring to an airtight container to store.
Notes
Storage
Once the croutons have cooled to room temperature, transfer to an airtight container and store on the bench for up to one week.Serving Suggestions
- Chopped Dill Pickle Salad
- Lemony White Bean Soup
- Tomato Soup
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