By Sarena-Rae Santos, Contributing Writer
I don’t know about you, but for me, a salad isn’t a salad without croutons. As a plant-based person who eats a lot of salads, unfortunately, I couldn’t find any organic, gluten-free croutons in my local stores that didn’t contain eggs. I tried to take the crunchy deliciousness as a loss, but after enough crunch-less salads, I had to put my foot down and accommodate my lack of croutons… so I started making my own.
The best part about this recipe is you don’t have to use gluten-free bread as I did. Instead, you could use sourdough or any other brand you like to accommodate your tastebuds. Personally, I love garlic, so of course, I had to make garlic and herb croutons.
Garlic & Herb Croutons
- 1/2 loaf of bread of your choice (I used gluten-free) – ¾ inch cubes
- 2 tbsp. extra-virgin olive oil or melted butter
- 1 tbsp. finely grated parmesan cheese (optional)
- 1 tsp. Italian seasoning (homemade or store-bought)
- ½-1 tsp. garlic powder
- Salt (to taste)
- Pepper (to taste)
Step 1: Preheat oven to 375°F before lining a large baking sheet with unbleached parchment paper and setting it aside.
Step 2: Cut your bread into ¾ inch cubes before adding them to a large bowl.
Step 3: In a large bowl, toss the bread cubes in the olive oil before evenly sprinkling the seasonings on the bread.
Step 4: Spread the bread cubes in a single layer on a baking sheet.
Step 5: Bake for 15-20 minutes or until golden (cooking time will depend on the thickness of the cubes; thinner bread may burn). Be sure to flip the bread cubes halfway through.
Step 6: Remove the croutons from the oven, and let them cool completely. Use immediately, or store in an air-tight container for up to 1 week.