Fresh Gluten-Free Croutons

These can be made in advance and stored in the refrigerator, then crisped up at the last moment. Double the recipe for extras.

Serves: 6Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 1⁄2 cup olive oil
  • 2 cloves garlic, minced or put through a garlic press
  • 4 slices gluten-free bread, thickly cut, crusts removed
  • 1 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • cooking spray


  • Preheat the broiler to 350°F.
  • In a small bowl, mix together the oil and garlic. Brush both sides of the bread with the garlic oil. Sprinkle with salt and pepper.
  • Cut each slice of bread into 6 cubes, to make 24 cubes. Spray a cookie sheet with gluten-free nonstick spray. Place the cubes on the sheet and broil until well browned on both sides, about 6 minutes.
  • Put the cookie sheet on the bottom rack of the oven. Turn off the oven and leave the croutons to dry for 20 minutes.
  • Store in an airtight container until ready to use.