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Gluten-Free Croutons

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Gluten-free croutons. That’s what we’re talking about today. These are not typical croutons though. The kind that you make from sliced bread. Allow me to explain.

I hate to waste food, but sometimes I do … and then I feel bad. I’m thrilled food that I can’t use any other way (sharing with co-workers, relatives, etc.) can even be made into bird or squirrel food, but I’d rather not have any food that doesn’t get put to its best use.  If I can recycle food from its first run into something creative and delicious, I’m even more thrilled.

Not everyone wants stuffing after Thanksgiving, but croutons are always loved! So turn your leftover stuffing into delicious gluten-free croutons! [from GlutenFreeEasily.com]

When we were “stuffing’d out” after Thanksgiving, I still had a good amount of Surprise Stuffing left over. (Be sure to check out that recipe if you didn’t catch it the first time around.) Ever notice how leftover stuffing seems to congeal?

I looked at that half pan of congealed stuffing and an idea suddenly occurred to me. Croutons. Why not dice the congealed stuffing and make croutons? So I did.

I removed the congealed mass from the baking pan and placed it on the cutting board. I scored the surface in each direction to create crouton-sized squares.

Then I lightly greased a baking sheet, drizzled a bit of olive oil over the squares, sprinkled some garlic powder over the squares, and broiled them until golden brown. That took just a few minutes. I stirred all halfway through.

I was going to save the croutons for my salad the next day, but when Mr. GFE saw them, he immediately thought that we should use them to top the Crab Norfolk we were having for dinner. So we did. No food wasted, and, these gluten-free croutons were fabulous.

While I don’t think I’ll be making stuffing just to have gluten-free croutons, I won’t mind making the tasty stuffing periodically knowing that I’ll have croutons a day or two later. How about stuffing and Caesar salad—WITH croutons for a change—in the same week?

To be honest, before this happy experiment, I hadn’t had croutons since before I went gluten free in June 2003. Our crouton-topped Crab Norfolk seemed pretty well deserved all things considered! Enjoy!

Not everyone wants stuffing after Thanksgiving, but croutons are always loved! So turn your leftover stuffing into delicious gluten-free croutons! [from GlutenFreeEasily.com]

Other Recipes for Gluten-Free Croutons

~ Gluten-Free Croutons from GF Jules

~ Gluten-Free Cracked Pepper Polenta Croutons from Tasty Yummies

~ Gluten-Free Southwest Croutons from Better Batter

~ Grain-Free Keto Chia Croutons from Healthful Pursuit

Originally published January 11, 2010; updated June 18, 2018.

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Comments

    • Shirley says

      H.Peter–Exactly! Caesar salad is one of my absolute favorites. It will be so nice to have one with croutons again. 🙂 Oh yeah, croutons roasted in butter rock! 😉

      Shirley

      Reply

    • Shirley says

      Hi Alta–Thanks! I figured I better share it now rather than wait and possibly forget to share. I actually do plan to make a recipe using stuffing in the not-to-distant future. Then I’ll make croutons again. It is such an unusual idea, it would be hard to forget, wouldn’t it? 😉

      Shirley

      Reply

  4. Johanna B says

    and I thought I’d never have croutons again. Do you think they’d freeze well? Thanks for commenting on my blog. I really love yours. My family still talks about our Thanksgiving Turkey in the crockpot.

    Reply

    • Shirley says

      Hi Johanna–I think these croutons might freeze just fine. I’d make them as I did and then freeze them on a cookie sheet for about a half hour or so. Make sure they are separated well, so they will freeze individually (and not stick together) before putting them in a freezer container. Then I’d probably toast them in the oven to thaw before using. If I try out freezing them the next time I make them, I’ll report back.

      Glad to support your blog when I can! 🙂 Thanks for the nice words on the crockpot turkey again. Remember you can make turkey any time of year. 😉 Then you can make turkey tortilla soup, turkey quesadillas …

      Shirley

      Reply

    • Shirley says

      Thank you, Iris! Which came first … the stuffing or the croutons? 😉 These are definitely healthier than most croutons I’ve seen, while still being tasty.

      Shirley

      Reply

  7. Aubree Cherie says

    Re-using leftovers… that makes me happy 🙂 I’ll have to try better to follow in your example!

    Thanks for checking out my blog. Its so nice to have encouragement even when I’m so new to world of gluten free blogging 🙂

    ~Aubree Cherie

    Reply

    • Shirley says

      Hi Aubree–Welcome to gfe! I’m so glad to find you and your blog. 🙂 We all start out new in the gf blogging world, but all of us play an important role in the gf blogosphere. Thanks for accepting that challenge and your contributions thus far! Oh, re: leftovers, I’m not perfect. It’s really exciting when leftovers can be turned into something that’s been missing from one’s gf diet. 😉

      Shirley

      Reply

    • Shirley says

      Hi, my dear!–Thanks for approving my recycling methods. 🙂 Don’t forget this tip when you next make stuffing. I’m sure you could make some creative croutons yourself and use them in one of your special dishes. 😉

      Shirley

      Reply

  9. Chaya says

    Shirley, you are a true genius. This is so clever and I doubt I would have thought of it.

    I make stuffing a few times year but I use my own cornbread and mix it in with sausage and it is fabulous, if I say so myself.

    Reply

    • Shirley says

      Hey Chaya–Aww, you are a sweetie! I wouldn’t say I’m a genius … I would just say I had a moment. LOL We all have enlightened moments, right? I see a lot of innovative ideas on your site. Catch me another time and you’ll wonder if I could possibly be the same person that had this clever idea. 😉 You stuffing sounds great. I bet the leftovers would make great croutons … imagine them added to potato soup–yum!

      Thanks!

      Shirley

      Reply

    • Shirley says

      Hi, Linda–Thanks! That’s the good thing about this concept … it’s so unusual you can’t help but remember it even if it’s months before you make stuffing again. 🙂

      Shirley

      Reply

  11. Chelsey says

    Hey Shirley,

    I’d have to say I’m one of those “bad” people who throw things out after a few days of not being eaten (shhh! Don’t tell anyone!). This is a great idea to be good to the earth and ‘reuse’ your food…Something I need to get more in the habit of doing.

    Reply

    • Shirley says

      Hi, Chelsey–So good to see you again! 🙂 We’re all guilty to some degree, but I have to admit I’ve been much more vigilant since I read an article that said 40% of food in the U.S. gets thrown out. That figure is just sinful. However, I haven’t validated that number, so I didn’t include it in my post. Still … it opened my eyes. There are many foods that don’t go bad after a few days, but we’ve just learned to toss them out. Fruit is an example. Certainly, it loses some nutritional value and might not look as good, but in the “old days” of truly eating locally and seasonally, folks could make apples, etc. last for a very long time. Other foods or dishes can be tossed in the freezer for homemade “tv dinners” later or even a whole other meal for our families. It’s a learned habit though and I’m a work in progress. 🙂 We’ll do better together. 😉

      Thanks for taking the time to comment so thoughtfully!

      Shirley

      Reply

    • Shirley says

      Hi Lisa!–Welcome to gfe! Looks like you’re fairly new to the gluten-free blogoshere–welcome to it as well! 🙂 There can’t be enough of us sharing good information. I look forward to checking out your blog soon!

      Thanks!

      Shirley

      Reply

  13. vegetarianmamma (Cindy) says

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply

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