Homemade Gluten-Free Croutons are the best way to use up leftover gluten-free bread, to make the perfect crunchy topping for soups and salads! Only a few ingredients are needed, and they’re vegan as well.
- 1 loaf stale gluten-free bread, about 12 to 16 oz., cut into cubes
⅓ cup olive oil and/or butter (vegan if needed), I used a combination of the two
- 1 teaspoon herbs of choice, like rosemary, thyme, oregano, etc.
- ½ teaspoon garlic powder
½ teaspoon sea salt
- Preheat the oven to 350°F. Line a baking sheet with a silicone liner or parchment paper.
- Cut the bread into cubes, about ½” each. You can cut them smaller if you want them super crispy, or leave them a little bit larger if you want them to stay a little bit soft and chewy in the center. Place into a large bowl.
- Once your bread is cut, mix up the melted oil/butter, herbs, spices, and salt in a small bowl or liquid measuring cup. Pour over the bread cubes and toss to combine, using your hands to make sure every cube is coated in the oil mixture.
- Spread the coated bread cubes evenly on a lined baking sheet, and bake for 18 to 20 minutes, until browned and crisped to your liking. You can toss once in the middle of baking to make sure they brown evenly on all sides.
- Remove from the oven, let cool completely, and use however you like croutons! Use immediately, or store in an airtight container in the refrigerator for up to 1 week. You can also freeze in airtight container for up to 6 months.
Keywords: croutons, gluten-free croutons, vegan croutons, stale bread, stale sourdough