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How to Make Gluten-Free Breadcrumbs, Bread Cubes, and Croutons

How to make gluten-free bread cubes for stuffing, croutons for garnishing, or breadcrumbs for use in recipes.

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How to Make Gluten-Free Breadcrumbs Croutons, and Bread Cubes

It’s easy to make gluten-free bread cubes for stuffing, croutons for a garnish, or making breadcrumbs for use in recipes. The entire process of making them takes very little time, and they are a much better option to add flavor and texture than the store-bought variety.

Gluten-Free Food: Gluten-Free Bread Cubes, Croutons & Breadcrumbs

ABOUT THIS RECIPE (per serving)

Gluten Free
Servings:  1 Varies
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :15 minutes
Cook Time :10 minutes
Total Time :25 minutes
Course : Ingredient, Side Dish
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 570
Fat 33
Carbohydrates 60
Protein 12

To begin the process, you will be drying gluten-free bread.

If you’re like me and don’t particularly care for eating bread crusts or whenever you have a few extra slices of GF bread sitting around, and you know that you won’t eat it before it gets stale – cube them and bake them up for use later!

Are you pressed for time?

I’ve found that keeping a large zipper bag for collecting bread crusts and slices in my freezer is the perfect solution. Don’t be afraid to add different types of GF bread to your bag (white, dark, French, mock rye, baguettes, etc.); combining varying bread types adds flavor and texture to the cubes or crumbs you’ll be making.

When the bag is full, defrost the bread, and you’re ready to make cubes for stuffing, croutons, or crumbs for whatever you need.

Always have just what you need.

Do you need a few croutons for a salad or slices for making breadcrumbs for a recipe? Pull out the perfect amount from your freezer, defrost, cube them, season them, and you’re ready to go.

Never have any leftover bread?

You can always buy a loaf or two the next time you’re at the grocery store to use for this recipe.

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How to Make Gluten-Free Bread Cubes, Croutons & Breadcrumbs

How to Make Gluten-Free Breadcrumbs, Bread Cubes, and Croutons

Kymberley @GfreeDeliciously
Quick and easy steps for making gluten-free bread cubes for stuffing, croutons for garnishing, and breadcrumbs for use in recipes.
5 from 2 votes
Gluten Free
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Ingredient, Side Dish
Cuisine American
Servings 1 Varies
Calories 570 kcal

EQUIPMENT

  • Cookie or baking sheet
  • Sharpe knife
  • oven
  • Food processor or rolling pin

INGREDIENTS
 
 

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INSTRUCTIONS
 

  • Preheat your oven to 225-degrees
  • Cube the bread, spread it out onto a large cookie or baking sheet.
  • Drizzle with olive oil (a couple of turns around the sheet should do it).
  • Season with salt and pepper and toss lightly.
  • Add additional seasonings to taste if desired (onion powder, garlic powder, parsley, sage, etc.).
  • Bake until the bread is lightly toasted and completely dried out. Stir occasionally to toast the cubes evenly.
  • Cool thoroughly and save in heavy zipper bags or a tight-sealing container.
  • Store cubes in the refrigerator for up to one month, or in the freezer for up to three months.

KITCHEN NOTES

To Make Cubes for Stuffing - Add powdered sage, onion powder, and parsley to taste in step number four, and toss lightly before baking. Please note that sage is a strong spice. Add it sparingly, smelling and even tasting a few cubes as you go to make sure you are flavoring cubes that you’ll want to use and that won’t be over-seasoned.
To Make Croutons - Add powdered garlic, onion powder, and parsley to taste in step number four, and toss lightly before baking.
To Make Breadcrumbs - Use toasted cubes plain, or season with additional dried herbs and spices to your liking.
Place the cubes of bread into the food processor or blender jar—pulse to your desired crumb size, approximately the size of rice grains. For the best results, add the cubes in small batches.
Optional method - If you prefer to make breadcrumbs manually, place the dry cubes in a zipper bag, press to get the air out, and seal; then smash and roll the contents with a rolling pin to break the cubes into crumbs.

Nutrition

Calories: 570kcalCarbohydrates: 60gProtein: 12gFat: 33gSaturated Fat: 5gSodium: 2910mgPotassium: 244mgFiber: 6gSugar: 7gVitamin C: 1mgCalcium: 195mgIron: 5mg
Keyword bread cubes,, breadcrumbs, croutons
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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