Sourdough Garlic Herb Croutons

Updated: Jan 2, 2020


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


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.

#sourdough #lunch #dinner #sidedish #redefiningGF

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Allergen Free Kitchen: We produce our products in an allergen free production kitchen where none of the top allergens are present including wheat, dairy, eggs, corn, soy, fish and nuts.

We also use certified gluten-free oat flour.

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