Homemade Gluten-Free Croutons
Making your own gluten-free croutons at home is not only quick and budget-friendly, but they taste so good you’ll wonder why you ever missed the regular kind. Golden and crunchy on the outside, a little chewy in the middle – they’ll transform your soups, salads, and even casseroles.
If you’ve ever looked longingly at a Caesar salad or creamy soup at a café, only to realize the croutons make it off-limits, you’ll love this recipe.
Ingredients to make Gluten-Free Croutons
Here’s what you’ll need:
- 5 slices stale gluten-free bread
- ⅓ cup (80 ml) olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
You’ll also want some delicious soup or Caesar salad to have with your croutons!
How to Make Gluten-Free Croutons Step by Step
Step 1: Set oven to 200°C (400°F). Line a baking tray with parchment paper.
Step 2: Slice each piece of bread into 12 cubes (bite-sized). Place the bread cubes in a large mixing bowl.
Step 3: Drizzle olive oil over the bread cubes, then sprinkle with oregano, basil, garlic powder, salt, and pepper. Toss until the bread is evenly coated.
Step 4: Spread cubes on the tray in a single layer.
Step 5: Bake for 15 minutes, turning halfway, until golden and crisp outside but still chewy inside.
Step 6: Cool completely before storing.
Substitutions & Flavour Ideas
- Herbs – Swap basil/oregano for thyme, rosemary, or Italian seasoning.
- Garlic – Fresh minced garlic can be added for extra punch.
- Oil – Olive oil is classic, but melted butter works too.
- Dairy-Free/Vegan – Naturally dairy-free and vegan when using oil.
Crouton Storage Tips
- Room Temperature – Store in an airtight container for 3 – 4 days.
- Freezer Friendly – Freeze cooled croutons in a zip-lock bag for up to 2 months. Reheat in a hot oven or air fryer for a few minutes before serving.
What Can You Use Gluten-Free Croutons For?
- Soups – Perfect for topping creamy tomato, pumpkin, or chicken soup.
- Salads – Caesar salad, garden salad, or Greek salad get a huge upgrade.
- Snacks – They’re delicious eaten straight off the tray.
- Casseroles – Sprinkle on top before baking for a crunchy finish.
- Toppers – Use instead of breadcrumbs for added crunch on mac and cheese.
FAQs About Homemade Gluten-Free Croutons
Can I make croutons with fresh gluten-free bread?
Yes, but stale bread works best because it dries out more easily and crisps better. If your bread is fresh, toast it lightly before cubing.
Why are my croutons soggy?
They probably needed more time in the oven, or the tray was overcrowded. Spread them in a single layer and bake a few minutes longer.
How do I make them extra crispy?
Bake for 2 – 3 extra minutes, but keep a close eye so they don’t burn.
Can I make gluten-free croutons in the air fryer?
Yes! Cook at 180°C (350°F) for 6–8 minutes, shaking halfway through.
Do I need to remove the crusts?
Not at all – the crusts actually add extra crunch and flavour.
Can I make them low-oil?
Yes, you can reduce the oil slightly, but the croutons may not brown as evenly.
Gluten-Free Croutons
Equipment
- Oven, or airfryer
Ingredients
- 5 slices gluten-free bread,
- ⅓ cup (80 ml) olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Slice each piece of bread into cubes (I usually cut into 12 cubes) and place in a large mixing bowl.
- Drizzle with the olive oil, then sprinkle with oregano, basil, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread cubes on the tray in a single layer.
- Bake for 15 minutes, turning halfway, until golden and crisp outside but still chewy inside.
- Cool completely before serving or storing – they continue to crisp up.
Recipe Notes:
- Store in an airtight container at room temperature for 3-4 days.
- Freeze for up to 2 months and reheat in the oven or air fryer before serving.
- Flavour swap: Try rosemary, thyme, or Italian seasoning.
Nutrition Information:
Did you make this recipe?
Mention us @theglutenfreekids or tag us using #theglutenfreekids so we can see your creations! You can also leave a comment below!
I used up some gluten-free bread my son left at my house, and they actually tasted better than normal croutons – they stayed crispy. I might add some onion salt next time.