I used to throw away leftover bread pieces until I learned how to make Homemade Gluten-Free Croutons! They bake in just 20 minutes using a touch of garlic, salt, and olive oil, and are perfect for adding crunch to any meal.
My boys are masters at leaving crusts and half-eaten slices of my low-calorie gluten-free bread around the kitchen. It used to drive me crazy! But now I discovered a delicious way to turn those throwaways into crunchy golden croutons.
While we all love eating vegan French toast casserole on a Saturday morning made of stale or leftover bread, these little bites are way quicker to make and great for adding the perfect crunch to salads and soups. Plus, my boys never even notice they’re eating their leftovers! Ha.
I love it when I find ways to repurpose ingredients instead of just throwing them away. It’s cost-effective, and I get to teach my boys not to be wasteful with food at the same time. This recipe takes those sad bread pieces and transforms them into a crunchy savory topping that makes any dish better. Plus, they last for ages in an airtight container, so now, I always have them on hand to sprinkle over a salad or soup.
Making these little golden nuggets is a breeze! I simply cut the leftover bread into bite-sized pieces, season them, and bake. My secret for the best croutons is giving the bread pieces a gentle massage with fresh garlic before tossing them in oil and seasoning. That little step turns ordinary croutons into garlic-flavored yumminess! Once they’re out of the oven, though, I instantly turn into the crouton protector, because little hands (and big ones!) appear out of nowhere just to snack on them before I even get a chance to store them.
They’re so crunchy and full of flavor. I’ve tried many variations with herbs, paprika, chili, parmesan cheese, and even curry flavor. Plus, homemade croutons are miles better than any store-bought croutons you can buy, and I make them with leftovers and a few pantry staples, which is a win-win! I served these last week as a topping for a salad I made for me and my gluten-free friend, and she couldn’t stop herself from nibbling on them even after our lunch date. Ha!
🥘 Ingredients
These gluten-free croutons technically only need one ingredient, but with a couple more they just get better and better! Here’s what I suggest:
Cubed gluten free bread: I cut up leftover gluten free bread into small cubes, and it is the perfect way to use up pieces that might go to waste. Once baked, they turn crispy and golden.
Garlic: I rub the bread with fresh garlic for a savory flavor. It is such a simple step that makes the croutons taste homemade and fresh.
Olive oil: I drizzle a little olive oil over the bread cubes.
Seasonings: I keep it simple with just salt and pepper.
🔪 How To Make
Making your own croutons is so easy, and they taste so much better than store bought. You may never want to buy them again! Here is how I do it:
Rub with garlic: I take a cut clove of garlic and rub it over the bread cubes.
Mix with oil and seasonings: I drizzle the bread cubes with olive oil and sprinkle on salt and pepper. Then I toss everything until the bread is coated evenly.
Bake: I spread the seasoned bread cubes on a baking sheet and bake them until they are golden and crunchy.
Enjoy: I let the croutons cool just a bit, then serve them on top of soups and salads.
My #1 Secret Tip for making my homemade gluten free croutons is to cut the bread into even sized cubes so they bake evenly. I learned this after pulling trays out of the oven with some pieces too crunchy and others still soft. Now I take a few extra minutes to slice them the same size, and it makes the croutons come out perfectly crisp every time. My boys even snack on them warm right off the pan.
Other Tips To Keep In Mind:
- Use day old bread: I like using bread that is a little stale because it crisps faster in the oven. It is the easiest way to get that crunchy texture.
- Toss halfway: I flip the cubes halfway through baking so every side gets golden. It keeps them crunchy all over instead of just on top.
- Add dried herbs: I sometimes sprinkle oregano, thyme, or rosemary over the bread. The herbs add a nice flavor and make the croutons smell amazing.
- Cool completely: I always let the croutons cool before storing them. This keeps them crunchy instead of turning soft.
- Make a big batch: I often double the recipe and store them in a jar. It is so handy to have them ready for salads or soups during the week.
📖 Variations
I have tried so many variations over time. These are a few of my favorites, and I definitely suggest giving them a try.
Garlic Parmesan: I sprinkle the bread cubes with grated vegan parmesan and extra garlic before baking. They come out cheesy and savory, perfect for topping Caesar salad.
Spicy: I add a pinch of paprika or cayenne to the oil and seasonings. They bake up with a little heat that my husband loves on veggie chili or hearty stews.
Lemon Herb: I mix in a little lemon zest and parsley with the oil and salt. They taste bright and fresh, and I especially like them with summer salads.
🍽 Serving Suggestions
My homemade gluten-free croutons add a delicious crunch to any meal! We sprinkle them over everything from salads to soups and even pasta dishes.
Soups: I always prepare a big batch of croutons ready for the winter period, when my vegan mushroom soup without cream becomes a regular request, or my kids’ favorite easy tomato soup with canned tomatoes. The crunchy garlic croutons are made for this rich tomato-flavored soup!
Salads: Personally, I’m more of a salad fan! And there’s no better salad than a Greek salad for those golden croutons. My husband, on the other hand, would argue that the cucumber, tomato, avocado salad is better! No matter which soup is best, we both agree that the contrast of soft, crisp, and crunchy textures is so yummy, and my croutons are the perfect topping!
🧊 Storage Directions
Refrigeration: I store the cooled croutons in an airtight container at room temperature or in the fridge for up to a week.
Freezing: I freeze croutons in a sealed freezer bag for up to three months.
Reheating: I warm the croutons in the oven for a few minutes to crisp them back up.
❓Recipe FAQs
The trick is to let them cool completely before I store them. If I put them in a container while they are still warm, the steam makes them lose their crunch. I spread them out on the baking sheet and wait until they are room temperature, and then they stay nice and crispy for days.
Yes, I can easily swap the olive oil for something else. Avocado oil works really well, and sometimes I even melt a little vegan butter to toss with the bread cubes for a richer flavor. Each oil changes the taste slightly, but I have never had a batch that we did not happily eat up.
Not at all. I usually make mine with gluten free bread since that is what we keep in the house, but any type of bread works. I have made these with sourdough, whole wheat, and even leftover hamburger buns, and they all turn out tasty. It is really about not wasting bread and finding a new way to enjoy it.
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📋 Recipe Card
Homemade Gluten-Free Croutons
I used to throw away leftover bread pieces until I learned how to make Homemade Gluten-Free Croutons! They bake in just 20 minutes using a touch of garlic, salt, and olive oil, and are perfect for adding crunch to any meal.
Servings: 4
Calories: 166kcal
Shop Ingredients on Jupiter- My #1 Secret Tip for making my homemade gluten free croutons is to cut the bread into even sized cubes so they bake evenly. I learned this after pulling trays out of the oven with some pieces too crunchy and others still soft. Now I take a few extra minutes to slice them the same size, and it makes the croutons come out perfectly crisp every time. My boys even snack on them warm right off the pan.
- Use day old bread: I like using bread that is a little stale because it crisps faster in the oven. It is the easiest way to get that crunchy texture.
- Toss halfway: I flip the cubes halfway through baking so every side gets golden. It keeps them crunchy all over instead of just on top.
- Add dried herbs: I sometimes sprinkle oregano, thyme, or rosemary over the bread. The herbs add a nice flavor and make the croutons smell amazing.
- Cool completely: I always let the croutons cool before storing them. This keeps them crunchy instead of turning soft.
- Make a big batch: I often double the recipe and store them in a jar. It is so handy to have them ready for salads or soups during the week.
Calories: 166kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 5mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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