By Wendy Stoltz / Last Modified On January 15, 2023

If you're a salad lover, and you like a little crunch in your salad, you are going to LOVE these Gluten-Free Croutons. They are super crunchy and have the perfect amount of seasoning.

Serve a salad with these gluten free croutons along side my Gluten Free Meatloaf for a complete meal. Like making your own bread? Try my Gluten Free Bread Recipe or you can even make Gluten Free Garlic Bread instead.

Gluten-Free Croutons

Did you know that gluten-free croutons are SUPER easy to make? This Gluten-Free Croutons recipe was inspired by my sister, and will wow you from the first bite.

My sister used to be a chef. She went to culinary school and cooked on some of the best culinary teams in the North West. She loves mixing flavors (and so do I).

One of my favorite combinations of flavors is garlic and dill. It's one of her favorite combinations too.

You can make gluten-free croutons form fresh or stale bread. I use both, depending on what I have on hand. You don't need to dry the bread out first.

Gluten-Free Croutons Recipe

This gluten free croutons recipe is gluten free and dairy-free. It uses olive oil to crisp up the bread into gluten free croutons. I've seen people use butter and you can use butter if you want. You can also switch up the seasonings to get different flavor croutons.

One of my favorite ways to make gluten free croutons is using Greek Seasoning. It adds a different palate of flavors that works with most salads.

How to make gluten-free croutons

1. Cut bread into 1-inch cubes.
2. In a large mixing bowl, toss oil and bread cubes.
3. Spread bread cubes onto two large baking sheets (or three depending on the size of your baking sheets).
4. Sprinkle dill and garlic salt evenly over the bread cubes. Bake for 8-10 minutes, stir with a spatula, and bake an additional 8-10 minutes, or until golden brown and crunchy.

Again, you can use fresh or stale bread to make gluten-free croutons. It doesn't make a huge difference in this gluten-free crouton recipe.

Can I use other gluten-free bread to make croutons?

Yes. You can use your favorite kind of gluten-free bread to make gluten-free croutons. Just use the same amount called for in the recipe. I also like using the Canyon Bakehouse 7 grain bread in this recipe. I've also used their rye bread, which adds a ton of flavor.

How long can I store gluten-free croutons?

You can store these homemade gluten-free croutons in zip-lock bags or an airtight container at room temperature for up to three days or in the freezer for several weeks. Just note that they may loose some of their crunchy texture if you store them in the freezer. If you freeze them, reheat them in the oven for 10 minutes to drive any moisture out.

If you make these gluten-free croutons, please stop back by and let me know what you thought and which bread you used. Also, if you have any questions please leave a comment below and I will get back to you.

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Yield: 4 cups

Gluten-Free Garlic Dill Croutons

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Crunchy gluten-free croutons that are perfect as a topper to any soup or salad.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 loaf Canyon Bakehouse Heritage Style Honey White (or your favorite gluten free bread)
• ½ cup avocado oil or olive oil (or your oil of choice)
• 3 tablespoons dried dill
• 2 tablespoon garlic salt (or more if you like them salty)

Instructions

1. Preheat oven to 350°F (180°C).
2. Cut bread into 1-inch cubes.
3. In a large mixing bowl, toss oil and bread cubes.
4. Spread bread cubes onto two large baking sheets (or three depending on the size of your baking sheets).
5. Sprinkle dill and garlic salt evenly over the bread cubes.
6. Bake for 8-10 minutes, stir with a spatula, and bake an additional 8-10 minutes, or until golden brown and crunchy.
7. Cool before serving.
8. Store in an airtight container at room temperature for up to 5 days.

Notes

• You can use your gluten free bread of choice to make this gluten free crouton recipe.
• You can use your oil of choice or melted butter.
• Both stale and fresh bread work in this recipe.

Nutrition Information:

Yield:

16

Serving Size:

¼ cup
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 597mgCarbohydrates: 36gFiber: 0gSugar: 35gProtein: 0g