Let me be honest: these croutons rarely make it to the salad bowl. They’re so addictively crunchy and packed with savory herb flavor that I find myself snacking on them straight from the baking sheet! This recipe starts with a simple, homemade gluten-free bread that transforms into the most incredible, golden-brown nuggets of deliciousness. They’re the perfect way to add that satisfying crunch to your favorite soups and salads, replacing crackers and elevating any dish. But be warned, you might want to make a double batch!
Ingredients
• FOR THE GLUTEN-FREE BREAD
• 1¼ cups blanched almond flour
• ¼ cup plus 2 teaspoons psyllium husk powder
• 2 tablespoons nutritional yeast
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 3 large egg whites
• 2 teaspoons apple cider vinegar
• 1 cup hot water
• FOR THE HERBED OIL COATING
• ¼ cup olive oil or avocado oil
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano leaves
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon ground black pepper
Instructions
1. Directions
2. Prepare your oven and pan. Position an oven rack in the lower third of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper.
3. Combine the dry . In a large mixing bowl, whisk together the almond flour, psyllium husk powder, nutritional yeast, baking powder, and salt until no clumps remain.
4. Mix the dough. Add the egg whites and apple cider vinegar. Using a spatula, mix while slowly pouring in the hot water. Continue mixing just until a cohesive dough forms. Do not overmix.
5. Shape the loaf. Scoop the dough onto your prepared baking sheet. Lightly moisten your hands and shape the dough into a large rectangle, about ½-inch thick.
6. First bake. Bake for 1 hour. Let the bread cool completely on the baking sheet before slicing it into ¾-inch cubes. Transfer the cubes to a large bowl.
7. Make the herbed oil. In a small bowl, whisk together the olive oil, salt, garlic powder, basil, oregano, thyme, and black pepper.
8. Coat the croutons. Drizzle the herbed oil over the bread cubes, tossing gently as you pour to ensure they are all evenly coated.
9. Second bake. Spread the coated croutons in a single, even layer on the baking sheet. Bake for 12-15 minutes, or until golden brown and perfectly crunchy.
Nutritional Information
• Nutrition Information
• MAKES: 4 cups (¼ cup per serving)
• CALORIES: 90
• FAT: 7.8g
• PROTEIN: 3.4g
• TOTAL CARBS: 4.7g
• FIBER: 3.5g
• NET CARBS: 1.3g
Pro Tips
• For the best texture, bake the bread a day ahead. Let the cubes sit out on the counter overnight to dry out before tossing with oil and baking the next day.
• Some brands of psyllium husk powder can turn the bread purple; I recommend using a high-quality, light-colored brand like Now Foods for the best results.
• For a shortcut, use ⅓ cup of a pre-made Garlic and Herb–Infused Olive Oil instead of the herbed oil mixture, adjusting salt to taste.
• Store completely cooled croutons in an airtight container at room temperature for up to one week.
FAQ
Q: Are these croutons keto-friendly
A: Yes, with only 1.3g of net carbs per serving, these croutons are an excellent keto-friendly and low-carb option for adding crunch to your salads and soups.
Q: How do I store homemade gluten-free croutons
A: To maintain their crunchiness, allow the croutons to cool completely and then store them in an airtight container at room temperature for up to one week.
Q: Can I make these croutons ahead of time
A: Absolutely. For the best texture, you can bake the bread a day ahead and let the cubes sit out overnight to dry. Then, toss them with the herbed oil and do the second bake the next day.
Q: Why did my gluten-free bread turn purple
A: A purple hue can sometimes be caused by the brand of psyllium husk powder used. Using a high-quality, light-colored psyllium husk powder is recommended to prevent this from happening.
