Easy Homemade Gluten Free Croutons
Attention salad lovers: my easy Homemade Gluten-Free Croutons are a must try! Making croutons at home is a great way to level up your dishes while accommodating your dietary needs. Baking your own croutons allows you to control the ingredients ensuring they are indeed gluten free and flavorful. These are the best croutons for any your favorite salads or soups like my cauliflower and tomato soup and my butternut squash and carrot soup.

Why this recipe works
- Once you have tasted flavorful croutons made in your kitchen, you won’t go back to store-bought croutons!
- Like my Za’atar Croutons these are roasted in the oven and coated with olive oil. You can choose how much salt you would like to add.
- These gluten free dairy free croutons are made with store-bought whole grain bread from Canyon Bakehouse, which specializes in gluten free bread products. It’s perfect for anyone with gluten food allergies or celiac disease.
Whole grain bread can be a better choice if you are pre-diabetic because it has higher fiber content and has a lower glycemic index.
Ingredients
All you need is a few simple ingredients:

- Gluten free bread. I opt for whole grain gluten free bread but regular white gluten free bread can be used.
- Extra virgin olive oil.
- Spices: dried thyme, garlic powder, dried oregano, dried basil.
How to make gluten free croutons
Step One: Prep the Bread: Preheat the oven to 375 degrees F. Cut the bread into 1-inch cubes and place them on a lined baking sheet with parchment paper. Be sure to spread them out in single even layer to ensure even cooking time.


Step Two: Gather the Spices: Place all the spices into a small bowl and whisk to combine. Then scatter then seasonings all over the top of the bread. Drizzle the olive oil evenly and toss to combine, either with your hands or with a spatula.
Step Three: Bake: Bake the croutons for about 15-20 minutes or until golden brown.
Pro Tip: Ovens can vary so double check the croutons at around 10 minutes to make sure they aren’t burning. Rotate the sheet pan half way through.
Storing
Let the croutons cool completely before storing. Store leftover croutons in an air-tight container or zip-lock bags at room temperature for up to 2-3 days.

Helpful tips for this gluten free croutons recipe
- Only make as much croutons as you need. This ensures your croutons are always fresh.
- The sturdier the bread, the better. Fresh croutons are best when made with stale bread or more firm bread.
- Season generously. But don’t over salt!
- Cut the bread in larger pieces and ensure they are even in size.
- Watch the croutons carefully as they can burn. My oven runs hot and I suggest checking them after 10 minutes and also rotating the tray.
Serving suggestions
- Homemade crouton ideas are endless. Try these crunchy croutons with different herbs like Italian seasoning or use simple garlic salt. You can even make butter croutons which is delicious on Caesar salad.
- Use avocado oil instead of olive oil.
- Gluten free bread can also be used for gluten free bread crumbs. All you need is a food processor.
- This homemade croutons recipe can be used on any type of bread like french bread, sourdough or ciabatta.

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Homemade gluten free croutons are great for a dinner party or special occasions. The best part is they taste amazing plus you can tailor croutons to your dietary needs. I hope you enjoy this gluten free crouton recipe!

Easy Homemade Gluten Free Croutons
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Equipment
Ingredients
- 6 slices gluten free bread whole grain, store bought
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt optional
Instructions
- Preheat the oven to 375 degrees F. Cut bread into 1-inch cubes and place them on a lined baking sheet with parchment paper. Be sure to spread them out in single layer to ensure even cooking time.
- Gather all the spices into a small bowl and whisk to combine. Then scatter the seasonings all over the top of the bread. Drizzle the olive oil evenly and with your hands or a rubber spatula, toss to combine.
- Bake croutons for about 15-20 minutes or until golden. Remove from the oven and let cool completely.
Notes
- Only make as much croutons as you need. This ensures your croutons are always fresh.
- The sturdier the bread, the better. Fresh croutons are best when made with stale bread or more firm bread.
- Season generously. But don’t over salt!
- Cut the bread in larger pieces and ensure they are even in size.
- Watch the croutons carefully as they can burn. My oven runs hot and I suggest checking them after 10 minutes and also rotating the tray.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .