Gluten-Free Crouton Recipe
Author: Di Bauer
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
A nice tasty gluten-free crouton is the perfect salad topper. If you're like me, you want the extra crunch and you want it without all the chemicals and preservatives in commercial brands. Best yet, if stored properly, these low-carb croutons will last up to 6 weeks! I have used a pre-made Paleo bread for this recipe, but if you have a favorite gluten-free bread you would rather use, go for it.
  • 2 slices Paleo Bread
  • 1-2 tablespoons grass-fed butter
  1. Preheat the oven to 200° F.
  2. Butter the bread on both sides.
  3. Cut the bread into bite-sized cubes.
  4. Place the buttered cubes in a single layer on a cookie sheet.
  5. Bake for 15 minutes.
  6. Remove the cookie sheet from the oven and toss the croutons so that all sides get toasted. Return the cookie sheet to the oven for an additional 10-15 minutes, or until the croutons are completely dry.
  7. Cool the croutons on a wire rack and store in an airtight container in the refrigerator.
Calories: 148 Fat: 14g (118 Calories from Fat) Sugar: 0g Fiber: 2g Protein: 3g
This recipe easily doubles or triples.
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