Gluten-Free Croutons Recipe

Heather Dessinger

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gluten free croutons recipe

Crunchy, savory and super simple to make, these homemade gluten-free croutons are a great way to use up leftover bagels or stale bread, but if you’re in the mood for croutons fresh bread totally works, too. 

They’re SO DELICIOUS over salads that are drizzled with creamy ranchhomemade Thousand Islandtraditional Caesar salad dressing, or this dairy-free Caesar. And of course, they add a pop of flavor to soups like French onionbroccoli cheese, and the beloved classic, tomato soup

How To Make Gluten-Free Croutons

Here’s my super-simple method: 

Step 1: Preheat your oven to 375F, then grab a big loaf of bread (fresh or stale) and cut each slice into 3/4 inch cubes until you have about five cups. 

gluten free croutons recipe step

Step 2: Sprinkle Italian seasoning, garlic powder and salt over the bread cubes and toss everything together. Add olive oil or melted butter and toss again until the bread cubes are well-coated.

gluten free croutons recipe step

Step 3: Spread the bread cubes on a baking sheet that has been lined with parchment paper. Make sure there’s a little room between each one. Bake for 10-20 minutes, or possibly a bit longer if you’re using very fresh bread. 

gluten free croutons recipe step

Step 4. Remove the croutons from the oven and allow them to cool completely before serving. Store in an airtight container. 

gluten free croutons recipe step

2 Quick Tips

  • If you are working with fresh bread but love extra crispy croutons, cut the loaf into bread cubes and then let them sit on the counter for a day. They’ll dry out much faster that way. 
  • Feel free to use a different spice mix in place of the Italian seasoning – both cajun seasoning and lemon pepper seasoning would be good options. 
gluten free croutons recipe
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5 from 2 votes

Gluten-Free Croutons Recipe

Crunchy, savory and super simple to make, these homemade gluten-free croutons dial up the yum-factor on salads and in soups.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 servings
Calories 113kcal
Author Heather Dessinger



  • Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  • Cut the bread into ¾-inch cubes and place them in a large bowl.
  • Sprinkle the Italian seasoning, garlic powder, and 1/2 tsp salt over the bread. Toss to combine.
  • Drizzle the olive oil/melted butter (or both) over the bread cubes and toss again until they are all well-coated. Taste and add additional 1/4 tsp salt if needed.
  • Spread the bread cubes onto the baking sheet. Make sure they're in a single layer with a little space between each cube.
  • Bake for 10 to 20 minutes, or until the croutons are lightly golden brown. Fresh bread will take longer, but I recommend starting to check around the 10-minute mark.
  • Something to keep in mind is that the part of the crouton that is touching the baking sheet will be darker golden brown than the tops, so you might want to lift one up with some tongs to see how deep the color is.
  • Remove the croutons from your oven and allow them to cool completely. Store in an airtight container.


Serving: 0.25cups | Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 245mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

More Gluten-Free Recipes To Try

Homemade Chicken Pot Pie – Pot pie fresh out of the oven is the ultimate comfort food. Here’s how to make a gluten-free version with a buttery crust and creamy filling.

Easy Gluten Free Stuffing – Savory sage & sweet apples make this gluten-free stuffing recipe a delicious alternative to traditional bread-based dishes.

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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