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!
Servings 16 servings
- 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