Croutons add flavor and crunch and are a smart way to use up old bread plus, croutons are just plain yummy. These croutons have been a pantry staple in our house for years, making a quick caesar salad a snap. Gluten-freeing croutons is seemingly easy, provided you have found a gf baguette that will fit the bill. I often turn to the Schar baguettes which are sold in a 2 pack and, because they are in a sealed package, have a long shelf life. I recommend cubing or tearing the baguette into bite sized pieces and spreading them onto a baking sheet day ahead to allow them to dry out a bit, which cuts the oven time and reduces the risk of burning them while hoping to get a perfect crunch.
- July 31, 2021
- Print this
- 4 cups cubed or torn baguette pieces
- 5 tablespoons olive oil
- 4 medium or 2 large cloves garlic, minced rr pressed
- 1 teaspoon sea salt
- Step 1
- In a small bowl combine garlic, salt and olive oil. Allow to sit for a minimum of 30 minutes.
- Step 2
- Preheat oven to 350 degrees.
- Step 3
- Spread bread cubes on a rimmed baking sheet
- Step 4
- Using a small fine mesh strainer, pour olive oil evenly over bread cubes.
- Step 5
- Stir and press on the solids to release the flavorful salted garlic paste. Continue doing this until as much has been pressed as possible.*
- Step 6
- Toss croutons and look to assure all cubes are evenly coated.
- Step 7
- Place in oven and bake for 18-20 minutes, stirring at intervals to assure even toasting.
- Step 8
- When croutons are fragrant, golden and crisp, remove from the oven and cool to room temperature.
- Step 9
- Store croutons in an airtight container.
- Step 10
- TIPS: Save the remaining salted garlic solids in an airtight container in the refrigerator for another use. It is a great addition to soups, sauces, and a host of other applications.