If you’re a salad lover, and you like a little crunch in your salad, you are going to LOVE these Gluten-Free Garlic Dill Croutons. They are super crunchy and have the perfect amount of garlic and dill seasoning.
This recipe post is sponsored by Canyon Bakehouse. Opinions are my own.
Did you know that croutons are SUPER easy to make? This recipe for Gluten-Free Garlic Dill Croutons 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.
She and I like “most” of the same foods, and when she heard about these Gluten-Free Garlic Dill Croutons, she was practically begging for the recipe.
I used Canyon Bakehouse Heritage Style Honey White in this recipe. The texture is PERFECT for making these Gluten-Free Garlic Dill Croutons.
And because Canyon Bakehouse breads are gluten-free and dairy-free, I was able to keep these Gluten-Free Garlic Dill Croutons free from both.
My sister and I love to share recipes, and we love catching up over a good meal (see how the word LOVE is a theme in this post, you’ll see why below).
Canyon Bakehouse just launched a Reunite with Bread campaign where they are sharing the loaf (err, I mean, love) with people across the nation.
You can go to the website and sign a friend up for a free loaf of bread, and also receive one yourself.
Amazing, right? Now you can share the love with a friend.
And, as an added bonus. Canyon Bakehouse has offered to send two winners and a friend (each) a bread box filled with their goodies.
I am so excited to partner with Canyon Bakehouse on this campaign. I love that they are sharing their amazing products with everyone.
I LOVE all the sharing!
- 1, 24 oz. loaf Canyon Bakehouse Heritage Style Honey White
- 1/2 cup avocado oil or olive oil
- 3 tablespoons dried dill
- 2 tablespoon garlic salt (or more if you like them salty)
- Preheat oven to 350°F (180°C).
- Cut bread into 1-inch cubes.
- In a large mixing bowl, toss oil and bread cubes.
- Spread bread cubes onto two large baking sheets (or three depending on the size of your baking sheets).
- 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.
- Cool before serving.
- Store in an airtight container at room temperature for up to 5 days.
Serving Size:1/4 cup
Amount Per Serving: Calories: 200 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 597mg Carbohydrates: 36g Fiber: 0g Sugar: 35g Protein: 0g
This recipe, post, and giveaway is sponsored by Canyon Bakehouse. I was compensated for this post. Opinions are my own.
The giveaway is open to U.S. residents 18 and older. It ends at 11:59 pm EST on January 31st, 2018. I will contact the winners within 24 hours of the end of the giveaway. If I don’t get a response within 48 hours I will randomly draw a new winners. All entries will be verified.