Croutons (Gluten-Free)
Author: Nicole
Ingredients
  • ½ pound (8 ounces) gluten-free bread, such as a baguette (see Notes)
  • ~ 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely minced (optional)
  • Kosher salt and freshly ground black pepper
Instructions
  1. If you are using frozen bread thaw at room temperature before proceeding.
  2. Heat the oven to 400°F. Line a cookie sheet with parchment paper.
  3. Cut bread into ½-inch cubes and place in a bowl.
  4. Drizzle olive oil over cubes and toss. You want the cubes to be lightly coated.
  5. Mix in garlic (if using) and sprinkle with Kosher salt and freshly ground black pepper – toss again.
  6. Transfer bread cubes to the prepared pan in a single layer.
  7. Bake for 10 minutes and stir cubes. Bake for another 5 minutes or until cubes are dried. They should be mostly crunchy.
  8. Let cool at room temperature (they should be cool in about 10 minutes). Use immediately or transfer to an airtight container. Store for up to 3 days at room temperature.
Notes
* You can substitute regular bread (full of gluten) for this recipe with no changes.
* For gluten-free bread, I recommend Against The Grain Baguette (sold as a two pack) and GreenLite’s Classic Gluten-Free Rustic Baguette. Both are sold in the gluten-free freezer section.
Recipe by Riegl Palate at https://www.rieglpalate.com/croutons-gluten-free/