Fresh Wheat-Free Croutons

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These croutons can be made in advance and stored in the refrigerator, then crisped up at the last moment. They’re the perfect addition to any salad.

Difficulty: Easy

Hands-on: 10 minutesTotal: 40 minutes

Serves: 4


  • ½ cup extra-virgin olive oil
  • 2 cloves garlic, minced or put through a garlic press
  • 4 slices wheat-free bread, thickly cut, crusts removed
  • ½ tsp. salt
  • 1 tsp. ground white pepper


  • Preheat the broiler to 350°F.
  • In a small bowl, mix the oil and garlic together. 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, 3–4 minutes each side.
  • 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.