Never waste your hard earned money on gluten-free bread crumbs again – they’re so easy to make at home, and so much tastier than store-bought!
Being gluten-free comes with many annoyances. There’s the whole, you know, not being able to eat gluten thing 😉, the times you are hangry but can do literally nothing about it because you are surrounded by gluten and gluten only and forgot to pack snacks like a dumby, when you have to be “that” high maintenance friend who yays and nays restaurant possibilities, and maybe most frustrating to me, the INSANE cost of certain gluten-free items, like BREAD CRUMBS.
I seriously had a moment last week where I was considering going into the gluten-free bread crumb business because a whopping CUP of gluten-free bread crumbs was ON SALE for $6 at the grocery store. Yes, ON SALE. At $6. The assumed profit margin is mind blowing, considering many of these brands probably just use bread that didn’t rise right/quite meet their QA standards to make the bread crumbs. Sigh. [END RANT.]
The good news (that totally shoots my business plan in the foot)? Gluten-free bread crumbs are SUPER easy to make at home! And they cost a mere fraction of the bread crumbs available in the store, plus they taste a whole heck of a lot better. Win, win, win.
You know how some of my recipes call for cutting the crust off gluten-free bread (like my gluten-free pizza bites and gluten-free french toast roll ups)? And how I mentioned that you NEVER, ever want to throw away precious gluten-free bread/ crusts? Making breadcrumbs is a GREAT use for those crusts!
While I highly recommend using discarded crusts or bread that you forgot to freeze before it went slightly stale (gasp!), you can also use whatever fresh gluten-free bread you have on hand. From time to time I’ll really treat myself and make gluten-free bread crumbs out of my favorite gluten-free bread: Canyon Bakehouse’s Rosemary Thyme Focaccia, of which there are NEVER leftovers or slightly stale bits.
If your bread isn’t stale, I recommend toasting it a bit, or, if you’re working with crusts, allow the bread to sit out uncovered for a day to slightly stale/harden. This will make the processing much easier!
Then the process is as simple as this: rip your bread (or crusts) into large chunks, add it to the food processor, pulse, pulse, pulse, until you reach your desired consistency, add some Italian seasoning (or none if you’re going for more of a panko bread crumb) and then spread the crumbs out evenly on a baking sheet and toast in the oven.
Simple. As. That. Really!
Now that we’ve perfected gluten-free bread crumbs – and made them affordable for once – I can’t wait to share a few DELICIOUS recipes with you all that use these bread crumbs!
Be sure to check back on Thursday – I’ve got something extra yummy coming your way
- 2-3 cups gluten-free bread, slightly stale or lightly toasted and cooled
- ¼ teaspoon salt (optional; more to taste)
- 1-2 teaspoons Italian seasoning, to taste*
- Preheat your oven to 325 degrees. Line a baking sheet with parchment paper, a silicone baking mat, or tin foil.
- 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).
- Spread crumbs evenly onto the baking sheet.
- 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.
- Store the bread crumbs in an airtight container in the refrigerator for 2-3 days, or up to 3 months in the freezer.