Gluten-Free Sourdough Garlic Herb Croutons

INGREDIENTS:

4 cups of Native Bread sourdough, cubed

1/2 cup Olive Oil

3/4 tsp. Sea Salt

1/2 tsp. Black Pepper

1/2 tsp. Granulated Garlic

1/2 tsp. Dried Oregano

1/2 tsp. Dried Parsley

1/2 tsp. Dried Thyme

DIRECTIONS:

1. Cube bread into ½-inch pieces.

2. Toss with olive oil and herbs in a large bowl.

3. Spread evenly on a baking sheet.

4. Bake at 450 for 12 minutes, tossing every 2 minutes.

5. Let cool for 1 hour.

Store in an airtight container in the fridge for up to a week.

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