Say so long to stale bread woes! Transform leftovers into homemade gluten-free croutons and dress up any soup or salad with a delightful crunch. Whipping up a batch of these tasty bites couldn’t be simpler—just cut, coat lightly with seasoning, cook, and cool. Learn how to make gluten-free croutons using your favourite Little Northern Bakehouse gluten-free bread, or a mix of whatever heels and odd slices you have in your freezer. The best part about this incredibly easy recipe is that you’re in charge of seasonings, so tailor to your taste! These homemade gluten-free croutons are much better than store-bought, and they’re allergy-friendly.
We’ve pitted two cooking methods against each other to create the perfect crispy homemade gluten-free croutons recipe. We wanted to test how to make gluten-free croutons in the oven—and how to make gluten-free croutons in the Both methods can provide a crispy golden-brown colour and texture, but the air fryer might be faster because it takes less time to preheat. Which one is better? That’s up to you!
Instructions for Oven-baked Gluten-free Croutons:
- Preheat your oven to 350℉.
- Cut bread into 3/4-inch pieces and toss with melted buttery spread, chopped parsley, garlic chili oil (optional), and seasonings of your choice until evenly coated. Transfer to a baking sheet lined with parchment.
- Bake until golden brown and crispy, approximately 12 minutes, flipping halfway. Cool before using.
Instructions for Air Fryer Gluten-free Croutons:
- Set air fryer to 400℉.
- As with the oven instructions, cut bread into 3/4-inch pieces and toss with melted buttery spread, chopped parsley, garlic chili oil (optional), and the seasonings of your choice until evenly coated.
- Pour bread cubes into the air fryer so that they are spread evenly.
- Cook for 4 – 8 minutes until crispy and golden brown.
- Some air fryers cook differently than others depending on their size and how full they are, so check on your croutons every 2 minutes after the 4-minute mark. Shake or toss them every time you do.
- Store in an airtight container for up to 2 weeks or freeze for up to 1 month