The Best Gluten-Free Croutons

Actually, these are the World’s Best Croutons, gluten-free or otherwise.  They’re even better than the amazing Texas Toast croutons, which I love.  Unfortunately, Against The Grain Gourmet doesn’t currently sell croutons, so you need to buy their rolls or baguettes and make them yourself, but it’s an easy recipe:

Start with a thawed ~15-inch/~215g Against The Grain gluten-free baguette (or a similar weight of their rolls) and cut it into crouton-sized pieces.

Melt one stick of salted butter (~115g) in a pot on the stovetop, then put the bread pieces into it and stir them around so they soak up all the butter.

Pour the pieces onto a nonstick baking pan (without tin foil), spread them out into a single layer so there is minimal touching between the pieces, and sprinkle liberally with garlic powder.

Bake at 350F for 30 minutes, or a little less if you like them less dark/crispy; but not too much less, otherwise the insides of the larger pieces might still be soft when they’re done.

After cooking, let them cool a bit, then put them into a zip-lock.  They keep in the cabinet for a couple of weeks at least.

These croutons are seriously amazing.  Going gluten-free almost required me to give up one of my favorite meals, because to me, a salad without croutons is barely worth having -- but this Against The Grain bread saved the day.