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Sometimes it's the little things you miss when going gluten free - and one thing I've been meaning to make for ages is gluten free croutons.
I always see croutons on soups and salads and stare at those little crunchy pieces of bread thinking, 'I wish they were gluten free...'
But making homemade gluten free croutons is actually surprisingly quick and easy!
Plus it's an excellent way to use up any leftover gluten free bread - and we all know that stuff is way too expensive to waste.
You can make these with any store-bought gluten free bread or even a homemade gluten free loaf.
I have added a few key flavours to mine to make these croutons crunchy, tasty and deliciously moreish.
No matter what you add them to, you're going to love them.
To make these gluten free croutons you only need a few basic ingredients.
I've listed these in the printable recipe card below, but here are some ideas for substitutions as well.
- Gluten Free White Bread - any gluten free bread will work for these, so you can use brown or seeded if you prefer. I actually find bread which is a few days old can work better than fresh. It's a great way to cut down on food waste.
- Garlic Powder - I just love adding garlic powder to everything and combined with the mixed herbs, this flavouring goes with everything. Garlic croutons are just the best!
- Onion Salt - This is one of my favourite ingredients to add to bread products as I use it in my gluten free bagel seasoning too. You can stick to regular salt if you prefer.
- Mixed Herbs - Any combination of herbs will work with these croutons and you can always vary them depending on what you're serving them with. I like to use the Italian Seasoning as it tends to have all my favourite flavours.
- Olive Oil - This is crucial for getting that lovely golden crunch. I'd recommend using this instead of any 'lite' sprays as you'll get a richer colour and flavour.
If you want you could add any combination of flavour to your croutons.
I love a pinch of cayenne pepper or chilli flakes if it's going with a spicy soup like my Carrot, Chilli and Ginger Soup.
Alternatively, if you want to keep the croutons plain you can't go wrong with a nice helping of salt and pepper.
These homemade croutons are dairy free and vegan depending on which gluten free bread you use, so they go with anything!
How to make gluten free croutons
Making croutons honestly couldn't be any simpler and you can whip up a batch and store them in an airtight container.
You can also get a head and cube up any unwanted gluten free bread and freeze it.
That way when you want croutons, simply defrost the bread cubes, add the herbs and oil and bake!
And that's essentially how easy this recipe is.
The idea is to basically bake the cubes of oil-coated bread until they turn a lovely golden brown and are deliciously crunchy.
When making them for soup, such as my Gluten Free Tomato Soup, I start the oven pre-heating when I start making the soup.
That way the croutons can bake while the soup is boiling away and it's all ready around the same time.
If you're taking your soup and croutons to work or out with you in a Thermos, make sure you keep them seaprately.
Nobody wants soggy bread hanging round in their soup!
My gluten free croutons recipe
Here it is, the simple gluten free croutons you'll want to make over-and-over again.
They honestly go with any soup or salad and are so quick to make!
This recipe makes enough for 4 portions but you can easily scale it up or down to suit.
And please do leave a review to let others know you loved it too. It would mean the world to me.
- 4 pieces gluten free white bread
- 1 tsp garlic powder
- 1 tsp onion salt
- 1 heaped tsp mixed herbs
- 2-3 tbsp olive oil
- Salt and Pepper
- Preheat the oven to 180C / Fan 160C / Gas Mark 4.
- Cut the pieces of bread into cubes around 2cm in size - it’s up to you how chunky you want them but I do like my croutons to be quite chunky!
- Place the bread pieces in a large bowl. Sprinkle over the garlic powder, onion salt and herbs then drizzle over the olive oil. Mix together so the bread is evenly coated.
- Lay the bread pieces out on a large baking sheet in an even layer and place in the oven. Bake for 10-15 minutes until the croutons are golden and crunchy. Use to top your soup or salad or place them in an airtight container once cooled for 1-2 days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 688mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 3g
Need more gluten free recipe inspiration?
Here are some more gluten free lunch recipes you can try out with my croutons!
- Gluten free potato, leek and blue cheese soup with bacon 'croutons'
- Pea, lemon and thyme risotto
- Gluten free shakshuka with smoked pancetta
If you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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