Crispy Herbed Gluten-free Croutons

March 13, 2014

Inspired to empty my freezer of the left-over winter foods I’ve been stocking up on the past few months, I uncovered the loaf of gluten-free brown rice bread a few of you may recall from my GF experiment. I decided to transform the slices into something more palatable and versatile: croutons. This recipe can be used with any kind of bread, and if you’re using non-GF varieties a nice country Italian loaf or ciabatta would work well, too.

Croutons in pan

Crispy Herbed Gluten-free Croutons


3 T. olive oil

4 c. GF bread, cut into 1-inch squares

Red pepper flakes

2 garlic cloves, smashed

Rosemary, parsley, cilantro, dry or fresh, to taste

Heat the oil in a large skillet with the red pepper and garlic. Add the bread and toss to coat, stirring occasionally until browned and crispy, about 15 minutes.* Add a drizzle more oil and the chopped herbs, tossing to coat evenly. Cook for 1-2 minutes longer. Remove from heat and enjoy! Store in an air tight container at room temperature.

*The sponginess of the GF bread meant that it took longer for the croutons to really crisp up than it would for non-GF bread. Adjust the cooking time accordingly depending on the type of bread you choose.

Crispy Herbed Gluten-free croutons

Also by Jennifer: Indulgent “Fre-gan” Vegan French Toast

Related: Vegan Beer Bread Recipe


Photo: Jennifer Kurdyla

Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.


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