Which gluten-free bread makes the best croutons?

Slightly stale bread gives the crispest, most evenly browned gluten-free croutons. A loaf a day or two old has lost enough moisture to toast quickly without steaming and turning gummy in the center. Fresh gluten-free bread is often too soft and moist to cube; it collapses under oil and bakes into a chewy lump rather than a light, crunchy cube.

Dense sandwich loaves and sturdy gluten-free sourdoughs hold their shape best when tossed with dressing and kept. Avoid airy, hole-riddled varieties or thin-sliced loaves, which break apart during mixing. Look for a bread with a tight, even crumb and a slice thick enough to cube into roughly 3/4-inch (2 cm) pieces. These brands are easy to find and give consistent results:

• Canyon Bakehouse Mountain White or Country White
• Schar Artisan Baker White Bread
• Little Northern Bakehouse White Wide Slice
• Trader Joe’s Gluten-Free White Sandwich Bread
• Three Bakers White Sandwich Bread
• Against the Grain Original Baguette (sliced and cubed)

How do I make gluten-free croutons in the oven?

Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. Cut gluten-free bread into roughly 3/4-inch cubes. Aim for pieces that are even in size so they toast at the same rate. Toss 2 cups of cubes with 2 tablespoons of olive oil in a large bowl until every piece has a light coating. Spread them in a single layer on the prepared sheet, leaving a little space between the cubes so steam can escape.

Bake for 12 to 18 minutes, tossing the croutons with a spatula halfway through. Watch closely during the last 3 minutes. Gluten-free bread goes from golden to burnt faster than wheat bread. The croutons are done when they feel dry and firm to the touch and the edges are a deep golden color. They will crisp up further as they cool on the baking sheet. Let them rest for at least 10 minutes before adding them to a salad.

Can I make gluten-free croutons on the stovetop?

Yes, a skillet makes crisp, golden croutons in under 15 minutes. The stovetop method is especially good when you are making a small batch for one salad and do not want to heat the oven.

Heat 2 tablespoons of olive oil or avocado oil in a large skillet over medium heat. Once the oil shimmers, add the gluten-free bread cubes in a single layer without crowding the pan. Cook for 6 to 10 minutes, stirring every minute or so with a spatula, until the cubes are evenly golden and crisp on all sides. Lower the heat slightly if the edges brown too fast before the centers dry out.

Season the croutons while they are still hot. Sprinkle salt, garlic powder, dried oregano, or any spice blend you like directly into the skillet, toss for 30 seconds, then transfer the croutons to a paper towel-lined plate to cool. They will crisp up further as they sit.

What seasonings work for gluten-free croutons?

Most dried herbs and single-ingredient spices are naturally gluten-free, but always check the label for anti-caking agents or added starches. A seasoning blend sticks better when you toss the bread cubes with oil first, then sprinkle the mix evenly.

Here are three blends I keep in my kitchen. Each recipe seasons enough croutons from 4 cups of bread cubes. Double-check that any pre-grated Parmesan you use is labeled gluten-free.

• Classic garlic and herb: 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon fine sea salt.
• Spicy Parmesan: 2 tablespoons finely grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon fine sea salt.
• Smoky paprika: 1 teaspoon smoked paprika (not sweet), 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon fine sea salt.
• For a simple all-purpose option, toss the oiled cubes with 1 teaspoon garlic powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper.

How do I keep homemade gluten-free croutons crunchy?

Cooling the croutons completely on the baking sheet makes the difference between a crisp cube and a stale one. As soon as they come out of the oven, spread them in a single layer and let them sit until they feel dry and no longer warm to the touch, about 20 to 30 minutes. Trapping steam in a container while they are still warm softens the crust you just built.

Transfer the cooled croutons to an airtight container and store them at room temperature. A glass jar with a tight lid or a sturdy zip-top bag with the air pressed out works well. They stay crunchy for up to 3 days. Do not refrigerate them; the moisture in a fridge turns the bread chewy within hours.

If the croutons lose their snap after a day or two, re-crisp them on a dry baking sheet in a 350°F (175°C) oven for 4 to 5 minutes. Let them cool again before adding to a salad. For longer storage, freeze the fully cooled croutons in a sealed bag for up to a month and refresh them straight from frozen in the oven.

Are store-bought croutons safe for a gluten-free diet?

Most conventional croutons on grocery shelves are made from wheat bread and are not safe for anyone avoiding gluten. The main ingredient listed is typically enriched wheat flour, and the seasoning blends may also contain barley malt or hydrolyzed wheat protein. Even croutons from a bakery or salad bar carry a high risk of cross-contact from shared cutting boards, bins and tongs.

A small number of brands now sell croutons labeled "gluten-free." These products use rice flour, sorghum flour or tapioca starch instead of wheat, and the label means the manufacturer has tested the finished product to confirm it falls below the 20 parts per million threshold set by the FDA. For someone with celiac disease, that label is the minimum requirement. If the package says "gluten-free" but also carries a "made in a facility that processes wheat" statement, a phone call to the manufacturer can clarify whether the production line is dedicated or if shared equipment is thoroughly cleaned between runs.

When you cannot verify a product, homemade croutons from a loaf of gluten-free bread you trust are the safer choice. You control the ingredients, the oil, the seasonings and the pan, and you skip the guessing game at the store.

FAQ

Can I use frozen gluten-free bread for croutons?

Yes. Thaw the slices completely and pat them dry with a paper towel before cutting. Frozen bread tends to be a little drier after thawing, which actually helps it crisp up faster in the oven.

Why did my gluten-free croutons turn out chewy instead of crunchy?

Chewy croutons usually mean the bread cubes were too large, the oven temperature was too low, or they were crowded on the baking sheet. Cut the cubes no larger than 3/4 inch, spread them in a single layer with space between pieces, and bake at 375°F (190°C) until deeply golden.

Can I make gluten-free croutons without oil?

You can use an oil spray to lightly coat the cubes, but skipping fat entirely will give you dry, hard croutons rather than crisp ones. A small amount of oil helps conduct heat and brown the bread evenly.

How long do homemade gluten-free croutons last?

Stored in an airtight container at room temperature, they stay crunchy for about 3 days. If they lose their snap, spread them on a baking sheet and warm them in a 350°F (175°C) oven for 3-5 minutes.