How to Make Gluten-Free Bread Crumbs
  • 2-3 cups gluten-free bread, slightly stale or lightly toasted and cooled
  • ΒΌ teaspoon salt (optional; more to taste)
  • 1-2 teaspoons Italian seasoning, to taste*
  1. Preheat your oven to 325 degrees. Line a baking sheet with parchment paper, a silicone baking mat, or tin foil.
  2. Break your bread into small chunks, and place in the food processor. Pulse the bread until a fine crumb forms and reaches your desired consistency (a larger crumb for panko-style, finer for traditional).
  3. Spread crumbs evenly onto the baking sheet.
  4. Bake for 7 minutes, then remove the crumbs from the oven and stir, and return to the oven for another 7 minutes or until lightly golden bown. If you are making panko style bread crumbs, you may want to stir again, and add the breadcrumbs back in for another 3-5 minutes, or until lightly golden brown and crisp as they will require a slightly longer baking time.
  5. Store the bread crumbs in an airtight container in the refrigerator for 2-3 days, or up to 3 months in the freezer.
* If you are aiming for a panko-style or unseasoned bread crumb, simply omit the italian seasoning!
Recipe by Grain Changer at