Do you ever have this problem where you find yourself craving something you don’t have? It seems like I am always wanting to eat something that just isn’t anywhere to be found in my kitchen! Take, for instance, croutons. I absolutely adore croutons but hardly ever buy them. When I do buy them, they go stale very quickly. I am NOT eating a salad every day just to finish them, you know? Plus, I like to keep things gluten-free as much as possible nowadays since it’s been making me feel much more healthy. Gluten-free croutons are too hard to find and expensive for my taste so I decided to come up with a solution! My crouton recipe is very easy and can be done non gluten-free as well. The best part, though, is how using the “heels” of the bread is actually a great thing because it adds to crunchiness!
Serves 1 per Slice of Bread
- Slices of bread needed for serving – To make this gluten-free use a bread such as Three Bakers, Ezekiel, or Udi’s. These gluten-free breads are generally found in all grocery stores in the frozen aisle. I find Udi’s to be the cheapest where I live but I am using Three Bakers in this recipe.
- 2 TBSP Olive Oil
- 1/2 TSP Garlic Powder
- Sprinkle of Salt & Pepper
Preheat oven to 350 degrees and lay your bread out on a cutting board.
In a shallow bowl, mix the olive oil, garlic powder, salt & pepper together. Place the bread cubes into the bowl and cover thoroughly with the mixture.
Once all pieces are covered, lay them out onto a baking sheet in a single layer.
Bake at 350 for 10 minutes in total, flipping the croutons as best you can after the first 5 minutes. The croutons should be crunchy and slightly browned after the 10 minutes have passed. Toss onto salad and enjoy!
– Store leftover croutons in an air-tight container. They will last longer and remain crunchy!
– Add any other seasonings you may like to the croutons. Experiment and have fun with it.
– Instead of croutons, once everything is baked try grinding the pieces up for gluten free bread crumbs!