How to Make Homemade Gluten-Free Croutons (Garlic & Herbs)

If you’re craving croutons but can’t eat gluten, you’ve come to the right place. In this article, I’ll share a simple recipe for making well-seasoned and perfectly crunchy homemade gluten-free croutons from scratch, as well as share a list of brands that make gluten-free croutons you can buy. This post contains affiliate links. Please see my disclosures.

Are you tired of missing out on the delightful crunch of croutons now that you have celiac disease, non-celiac gluten sensitivity, or gluten intolerance?

As you know, croutons are basically dried cubes of bread, and most bread contains gluten, a protein found in wheat, rye, or barley.

If you miss croutons, fret no more because I’ve got a few tasty solutions that will satisfy your cravings and add a burst of flavor and texture to your gluten-free soups and salads.

In this article, you’ll find a list of brands that make gluten-free croutons and my delicious and easy homemade gluten-free crouton recipe made with garlic and herbs.

Brands of Gluten-Free Croutons

Before I share my gluten-free crouton recipe, I want to share what brands make gluten-free croutons.

Keep in mind, however, that many of the following croutons are only found online; I’ve spotted some at Sprouts, but rarely do other grocery stores carry these specialty brands.

Also, gluten-free croutons are pricey, although spending extra money on food is par for the course when following a gluten-free diet.

Gluten-free crouton brands include the following:

• Aleia’s Classic Croutons: $6.99 for 8 ounces
• Olivia’s Croutons: $5.24 for 4.5 ounces
• Mom’s Place Seasoned Croutons: $6.99 for 5 ounces
• Carrington Farms: $8.89 for 4.75 ounces
• Southern Recipe Krutones: $3.99 for 2 ounces (please note these are made from pork rinds)

While it’s nice to be able to buy croutons, I prefer to make my own using leftover gluten-free bread and a few herbs and spices.

Once you see how simple it is to make homemade gluten-free croutons, you’ll never want to spend money on store-bought croutons again!

Making Gluten-Free Croutons

To make homemade gluten-free croutons, you’ll need to start with a good loaf of gluten-free bread. Of course, use whatever you have on hand that is taking up space in your freezer or on your counter.

Gluten-free bread spoils quickly, so making homemade croutons is a great way to use stale bread before it turns moldy. (If you don’t have stale bread, use fresh bread.)

Your croutons will only be as good as the bread you use. That’s why I recommend using either homemade gluten-free bread (which is a pain in the butt, to be honest), or shopping for quality gluten-free bread, preferably the one you enjoy most.

For me, I prefer Canyon Bakehouse gluten-free bread, but for others, it might be Schar, Trader Joe’s, Sam’s Choice (at Walmart), Little Northern Bakehouse, Franz Bakery, etc. Choose the bread you like best.

Once your bread is ready, cube it into small pieces (about 1-inch cubes). Add the cubed bread pieces to a large bowl and set aside.

In a small bowl, combine 1/2 cup of olive oil with the following dried herbs and seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon salt

Mix the olive oil and herbs in a small bowl, pour it over the bread, and toss to coat the cubed pieces.

Spread the coated bread cubes in a single layer on a baking sheet covered with parchment paper. Bake the bread cubes in a 275º F preheated oven for 45-55 minutes, shaking the tray 2-3 times throughout the cooking process. Remember, oven temperatures vary; watch the bread closely so it doesn’t burn.

Once the croutons are golden brown and crunchy (go ahead and taste one!), remove them from the oven. Allow the croutons to cool on the sheet pan before enjoying with your soup or salad.

Store leftover croutons in a zip-top bag or airtight container for up to two weeks at room temperature. You can also freeze them for longer storage.

How to Enjoy Croutons

Croutons are the quintessential salad toppers, especially for Caesar salads. I don’t like Caesar salads, but I like sprinkling a few croutons on top of other salads.

One of my favorite salads includes a bed of romaine lettuce topped with avocados, chopped persimmon (or other fruit), diced cucumbers, leftover baked chicken, and my homemade gluten-free croutons, which add delicious flavor and crunch to this salad.

These fresh croutons are a great addition to warm soup, especially my roasted gluten-free tomato soup and healthy carrot and walnut soup. I would also add it to a French onion soup. I don’t have a recipe for French onion soup yet, but maybe try my friend Sandy’s French onion soup in the meantime.

These homemade croutons would also taste good inside a bowl of my classic warm gluten-free chili or can be used to make gluten-free stuffing for Thanksgiving.

These perfectly seasoned and flavorful croutons also make a delicious snack. I keep grabbing a handful of them every time I go into the kitchen.

If you’re looking for a gluten-free crouton made with simple ingredients and offering an intense crunch, this delicious recipe is the answer. Make them for special occasions, or keep a bag of them on hand to elevate everyday soups and salads. Enjoy!

Tips and Suggestions

Don’t want to use olive oil? You can use avocado oil instead or even melted butter (slightly cooled) for butter croutons.

Want to jazz it up? Add black pepper, cayenne pepper, other Italian seasonings, or whatever you like to jazz up these delicious croutons.

Want vegan croutons? If you want to make vegan croutons, use vegan bread. Canyon Bakehouse contains eggs and would therefore not be considered vegan. One vegan brand of gluten-free bread I like is the Vegan Oat Bread from Outside the Breadbox.

Turn croutons into breadcrumbs: If you have too many croutons and are having trouble using them up before they go bad, consider turning some of them into gluten-free breadcrumbs. Place the croutons in a food processor and pulse until you get fine crumbs. Use the breadcrumbs for making pan-fried chicken breasts, meatballs, or on top of mac and cheese.

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