Gluten-free croutons don’t have to take forever. And you it’s easier to make yourself croutons than it is to buy yourself a bag of croutons. For one, you can control what goes into your croutons- from having made your own bread, choosing your own bread, to the seasoning of the croutons.
To start, I want to point out that gluten free is not mutually exclusive from low carb. I used gluten free bread slices, and they have 17 or 19 g of carbs per slice! I didn’t make these croutons with being gluten free in mind, it is just what bread I had in my pantry at the time but they turned out delicious and was a great “substitute” for store-bought croutons. This can be a quick recipe if you choose not to make your own bread ahead of time. You can use 1-3 slices of your own bread, and baking time will be faster too because you only need enough for 1-2 salad servings. So here is my recipe for fast and homemade, gluten free croutons!
Gluten-Free Croutons Recipe
Ingredients
- 3 slices of Franz Gluten Free Bread
- 1/4 cup of butter, melted
- 1 TBSP of garlic salt
- 2 TBSP of parsley
- 1 TBSP fresh, cracked pepper
Instructions
- Dice the bread into even pieces, set aside
- In a small bowl, combine seasonings, set aside
- Melt the butter in a glass measuring cup
- Pour the seasoning mix into the measuring cup and stir well
- Slowly pour over the bread pieces and use a flexible spatula to make sure that the butter mix thoroughly covers the bread pieces
- Line a baking sheet with foil, and distribute the bread pieces throughout the pan
- Bake at 350 degrees for a total of 15-20 minutes. Check after 8 minutes and flip the bread pieces. 10-15 minutes might be enough to get them to your desired crispiness.
- Enjoy with a nice Cesar salad! or salad of choice.
Notes for these Gluten Free Croutons
Obviously you do not need to make them gluten free if you don’t have to. You can also make your own breads as starts and sue my recipes such as: Fresh Baked French Bread (which takes less than $1 to make!) or the fast Low Carb Cheesy Bread Rolls. Instead of four rolls, you can amend the recipe, make a single loaf, wait for it to cool, cut it to pieces and set to flavoring and baking it.