Good gluten free croutons are difficult to find at the grocery store. They’re often too hard, too crumbly, or have that gritty rice flour texture. So why not try making your own? This recipe is easy to do and versatile enough that you can put your own stamp on it. It’s also a great way to use up stale gf bread (which we all know is next to inedible). These crispy and savory croutons add texture and flavour to salads, and in dishes like our cheesy cauliflower soup, they can also be used to replace crackers (another hard-to-find item at the grocery store.)
What you’ll need:
3 tablespoons olive or canola oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
1/8 teaspoon paprika
Salt and pepper to taste
3 cups of cubed gluten free bread
TIP: There is no end to the combination of herbs and spices that you can use for these. Try adding oregano or basil, a dash of cayenne, or even finely grated Parmesan or Asiago cheese (add the cheese during the last 15 to 20 minutes in the oven).
What you’ll do:
Preheat oven to 300 degrees.
In large bowl, combine first six ingredients. Set aside.
Using a serrated knife, remove the crusts from your bread if desired and slice into ½ inch cubes.
Add the bread cubes to the oil mixture and toss until well coated.
Spread onto a cookie sheet and bake in the oven, stirring every 10 to 15 minutes, until browned and nicely toasted. The time this takes will vary depending on the amount of moisture in the bread and the size of your croutons. Ours usually take 30 to 45 minutes.
Cool on paper towel and store in an airtight container in the refrigerator for up to three days.
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Photo credit: gf and me 2014