As a kid, I remember the best part about having a bowl of soup was throwing in a handful of those little oyster crackers or breaking up saltine crackers and floating them on top. Now, as an adult, sometimes you just want a little something extra in your soup or on top of a salad. Croutons, which are little chunks or cubes of toasted, seasoned bread, make a bowl of soup or salad just a little heartier and more satisfying, perfect for winter meals! There aren’t many options out there for a decent gluten free crouton, so I make my own! Not only can you sprinkle a handful of these crunchy bits into your soup, but they are the ideal addition to a Caesar salad, which is traditionally made with croutons for added crunch. They also make a nice little snack; I’ve been known to eat a handful or two if I’m in need of a savory snack!
By making them homemade, you can control the amount of seasoning and most importantly, sodium (salt). Any combination of herbs would work perfectly here, but I kept it simple and roasted my bread with freshly chopped rosemary, along with chopped garlic and butter. If rosemary isn’t your cup of tea, you can also try thyme, parsley, oregano or sage.
I just love the Promise line of gluten free bakery loaves; if you can find them in your local grocery store, they are worth every penny! If you can’t find the Promise products, my next favorite brand is Canyon Bakehouse. They don’t make bakery-style loaves like Promise, but you can use their Heritage-style line of sliced bread, which is very good in taste and the slices are a bit thicker and larger than most gluten free breads.
- Store your croutons in an airtight container at room temperature for up to 3 days.
- I happened to have extra herbs in the fridge leftover from all of my holiday cooking and entertaining, but dried herbs would work fine, too. Just use less of them because their flavor is more intense than fresh herbs.
Gluten Free Garlic Rosemary Croutons
- 1 round loaf (14 oz). Promise gluten free rosemary olive oil bread, cut into 1-inch chunks or cubes (leave the crust on for added texture)
- 2 large cloves of garlic, finely minced
- 8 Tbsp. (1 stick) unsalted butter, melted
- Fresh rosemary, chopped
- 1/2 tsp. salt
- Black pepper, optional
- Step 1 Line a baking sheet with parchment paper and preheat oven to 375 degrees.
- Step 2 Cut bread into cubes, about 1 inch in size. Place in a large bowl.
- Step 3 In a small pot, melt the butter over low heat. Add the herbs, garlic and salt, then remove from the heat.
- Step 4 Pour the butter over the bread cubes and using clean hands, gently toss the cubes so the butter coats the bread.
- Step 5 Spread in a single layer on the baking sheet lined with parchment and bake for 10 minutes. Remove from the oven, toss the cubes gently, then return to the oven for another 10 minutes.
- Step 6 After 10 minutes is up, shut the oven off but leave the croutons in the hot oven for another 10 minutes or so, with the door closed. This just helps to dry the bread cubes out even more.