Gluten-Free Croutons

gluten-free croutons

I’ve been making gluten-free bread twice a week now that I’ve got all the right ingredients including the sourdough starter (Mr. Googly). With whatever leftover bread, I can make croutons and bread crumbs.

Here’s a recipe for making gluten-free croutons with leftover bread.


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


  1. Preheat oven to 275°F. Cut bread into 1/2-inch cubes and place them in a large mixing bowl.
  2. Pour olive oil into a small bowl and add seasonings. Stir to mix.
  3. Pour seasoned olive oil over the bread cubes and stir to thoroughly to coat bread.
  4. Line a large baking sheet pan with parchment paper and spread bread cubes in one, even layer on the pan.
  5. Bake for about one hour, or until the bread cubes are golden brown and dry. Turn off oven and leave croutons in oven for another 1/2 hour. Cool and eat, or store in an air-tight container.

1 Comment so far »


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    April 26 2013 @ 12:32 pm

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