Description
Dairy and Gluten Free Croutons are notoriously difficult to find. I started making my own for Turkey Stuffing and to top salads. You can use your favorite bread for this recipe, sliced bread is best. I took mine out of the freezer and let it defrost slightly, but not completely, so it was easier to slice.
Ingredients
Units
Scale
- 1 loaf (21-ounce) bread, slightly defrosted
- 1 tablespoon herbs de Provence
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 400°F or 375°F Convection. If not using a non-stick baking sheet, line a baking sheet with parchment, foil or a silicone mat. Set aside.
- Cut the slices of bread into 1/2-inch cubes. Place in a large bowl.
- Whisk together the spices, and black pepper in a small bowl, then blend in the oil.
- Pour the oil and spice mixture over the bread cubes and toss together until the bread is evenly coated.
- Spread the coated bread cubes in an even layer over the prepared baking sheet.
- Bake for 10 minutes then toss the croutons on the pan, then bake for an additional 10 minutes, then toss again. Bake for a final 5-10 minutes until the croutons are crispy.
- Remove from the oven and allow to cool completely.
Notes
You can use whatever type of gluten free bread you like. I recommend freezing it and then allowing it to be slightly frozen before cutting into cubes.
