Save Your Gluten Free Bread Ends - Make Croutons!

If you're like me, you probably have a strict "No wasting the gluten free bread" rule. It's expensive, so you don't want to just toss it out the birds or even worse... throw it away, but what can you do with all the scraps and bread ends you wind up saving?


Make tasty homemade croutons!!

Tasty Gluten Free Croutons

I've always saved my bread ends. Recently, I took a tupperware container and started throwing the ends in there when the loaf was done. When the container got full, I just pulled it out of the freezer and left in on the counter overnight to thaw/ stale a little bit.

Gluten Free Bread Ends

The next morning, I began making my own croutons! It was fairly fast and easy. Here's how I did it:


1. Chop up the bread into little cubes & pre-heat oven to about 300 degrees
2. Make a seasoning mix for the croutons (Amount depends on quantity of bread)


Extra Virgin Olive Oil
Crumbled/ Dried Rosemary 
Garlic Powder
Kosher Salt
Parmesan Cheese


3. Stir seasoning mix together in a measuring cup with a pour spout
4. drizzle over bread crumbs and toss them in the mixture so it's evenly coated
5. Bake on a cookie sheet for about 20 - 30 minutes or until golden brown, (flip them with a spatula half way through cooking). 

Gluten Free Croutons!

Warning: Don't overcook them, if you notice they're getting too orangey or burning, take them out. Over cooked croutons are super dry and crumbly and they also taste funny. 


Enjoy them on a salad, make them into stuffing, or try making larger croutons for use with french onion soup! If you have a bunch, I've heard they freeze well and can be saved for later use!


The following gluten free breads were used to make the croutons:

Udi's Whole Grain
Udi's Ancient Grains (Millet-Chia & Omega-Salba)
Canyon Bakehouse San Juan Seven Grain
Canyon Bakehouse Mountain White


What do you do with your gluten free bread ends?