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Garlic Rosemary Gluten-Free Croutons

Gluten-Free Croutons with Garlic & Rosemary

An amazing recipe for Gluten-Free Croutons! Made with olive oil instead of butter and tossed with garlic and rosemary. They're healthy, easy and vegan too!
Course Side Dish
Cuisine American
Keyword gluten free bread, gluten-free croutons
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings
Calories 172kcal


  • 1 loaf Whole Grain Gluten-Free Bread (I use the wide slice loaf from Little Northern Bakehouse)
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons dried rosemary (fresh also works)
  • 1 teaspoon sea salt


  • Preheat the oven to 375ºF.
  • Cut the loaf into cubes and transfer them to a bowl. Top with olive oil, garlic, rosemary and sea salt. Toss to combine.
  • Transfer the bread cubes to a baking sheet. Bake for 25 - 35 minutes, flipping halfway through. Watch them carefully so they don't burn.*
  • Allow croutons to cool completely, then store in a sealed container and use for up to 1 week.



* if the crounts are getting brown too quickly and not crisping up, turn the oven off and let them cool in the oven with the door propped open for 1 - 2 hours.
** nutrition value will differ based on the bread you use.


Serving: 0.25g | Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 321mg | Potassium: 4mg | Fiber: 1g | Sugar: 3g | Vitamin A: 115IU | Calcium: 57mg | Iron: 1mg