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Gluten-Free Croutons

What's Available In Stores and Online, Plus Homemade

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Updated January 29, 2012

It's great to have gluten-free croutons in your kitchen — you can use them to make gluten-free Caesar salad, as a garnish for hearty soups, or even just as a stand-alone snack. Here are three brands of gluten-free croutons, plus a recipe if you want to make your own.

1. Aleia's Gluten-Free Croutons

Courtesy of Pricegrabber

Aleia's Gluten-Free, which produces gluten-free stuffing mix and cookies along with croutons, makes two flavors of gluten-free croutons: classic and parmesan. Both contain white rice, brown rice, tapioca flour and corn starch, along with milk and egg ingredients.

You can purchase Aleia's products in stores in the northeast U.S., plus online from the manufacturer and several other outlets.

2. New Grains Gluten-Free Bakery Parmesan Croutons

© New Grains

New Grains Gluten-Free Bakery offers a 12-ounce bag of parmesan-flavored seasoned croutons. The croutons are made with white and brown rice, tapioca, corn starch, flax seed and potato flour, and contain yeast and eggs.

The company very carefully sources all its raw materials to make certain the final products are as gluten-free as possible, according to New Grains CEO and founder Tim Lawson. New Grains also buys whole gluten-free grains and mills them into flour onsite in order to cut out another potential source of gluten cross-contamination.

3. Paskesz Gluten-Free Soup Croutons

© Paskesz

Paskesz, a company that serves the Kosher market, sells two different sizes of gluten-free croutons — maxi and mini. The croutons are intended for use in soup, but there's no reason you couldn't use them in a salad instead.

You can purchase Paskesz products online or in specialty stores.

4. Gluten-Free Crouton Recipe

© Teri Lee Gruss

This recipe, from About.com's Guide to Gluten-Free Cooking, is super-simple to make, and provides you with a great use for that stale gluten-free bread.

All you need is five ingredients: olive oil, seasoned salt, garlic powder, onion powder ... and of course, stale bread. If you want, you can vary the seasonings — if you do dairy, consider adding some parmesan cheese, for example. Use the resulting croutons in soups, salads, or just as a snack.

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