Gluten Free Croutons
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Gluten Free Croutons

I played around for a long time to find the *perfect* gluten-free crouton recipe. It had to be easy (a requirement for all my recipes) but still crunchy and flavorful. I have yet to see gluten-free croutons in the store, though I’m sure they exist somewhere. But not for $2.50/batch, which is what these come out to.

My kids can’t get enough of these and these have really helped in getting them to love their salad again. Good luck keeping their hands out of them until you get them on the table!

Gluten Free Croutons

5 from 1 vote


  • 4 cups cubed gluten-free bread*
  • 1/3 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt


  • Preheat the oven to 375. In a large bowl or ziplock, combine oil and bread cubes until olive oil has coated all the bread cubes. Then add and stir in the garlic powder and salt. Stir or shake until combined.
  • Place on a cooking pan covered with a sheet of parchment paper. Spread to a single layer and bake for 12-15 minutes, stirring once or twice. Keep a close eye on them and keep in mind that fresh bread will need longer to cook than bread that is more stale.


*We prefer Canyon Bakehouse brand. This is a great way to use up all the left over heels and broken pieces for this.
Tried this recipe?Let us know how it was!


  1. 5 stars
    These are so good!!! I was wondering how I should store them? Thank you!

    • I’m so happy you tried and loved these! I store them in a reusable ziptop bag (stasher bag) in my pantry for up to a few weeks. You could probably also just use a sealed container of any kind. Or, if you want them to last longer than 2-3 weeks, you could store them in the fridge or freezer. Enjoy!


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