How-to Make Gluten Free Bread Crumbs
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Gluten free bread is expensive! When it gets old, save money by making it into bread crumbs instead of tossing it. It freezes so well, and a little goes a … more »

Gluten free bread is expensive! When it gets old, save money by making it into bread crumbs instead of tossing it. It freezes so well, and a little goes a long way.

Gluten free Bread Crumbs

I’m not too proud to admit it. In testing bread recipes for my next New Cookbook, Gluten-Free on a Shoestring Bakes Bread, sometimes things don’t exactly turn out as planned. Okay, they often don’t turn out as planned. But it’s rarely so bad that I have to just toss the whole thing in the trash (although that does happen). Usually, when I make *meh* bread, I make breadcrumbs.

Gluten free Breadcrumbs

Like these pitas that didn’t pop. Like, at all. After I got finished feeling sorry for myself, I fired up the food processor and got to work.

Gluten free Breadcrumbs

Then, since I hate hate hate washing the food processor (anyone have a good solution for that??), I started fishing around in the freezer for some old forgotten bread to make it count. And I hit paydirt. A bunch of long-lost yeast-free English Muffins from Quick & Easy recipe testing! *yikes* In it went. Waste not want not. My grandmother would have been so proud! The woman never ever threw out a piece of food in her whole life.

Gluten free Breadcrumbs

Grind it up to whatever size crumb you like (I prefer the larger, Panko-style crumb), add some salt and dried seasonings if you like, then toast it in the oven until it’s golden brown. Store it in a freezer-safe container in the refrigerator or the freezer, and you’ll never ever be tempted to spend nearly $6.00 for 12 measly ounces of prepared gluten-free breadcrumbs (how do they get away with that?).

The recipe is obviously quite loose, as it’s more a concept than a recipe. I’m just here to speak for the old, forgotten gluten-free bread in the bottom of your freezer. Do not forsake us. :)

Prep time: 10 minutes       Cook time: 15 minutes       Yield: 3 cups bread crumbs
Ingredients

4 to 5 slices gluten-free bread, any kind

1/2 teaspoon kosher salt (optional)

Dried seasonings, such as oregano and parsley, to taste (optional)

Directions
  • Preheat your oven to 325°F. Line a large rimmed baking sheet with aluminum foil and set it aside.

  • Break up the slices of bread into chunks and place in the bowl of a standard 7-cup food processor fitted with the steel blade. Cover the food processor and pulse until coarse crumbs form. Open the lid and add the optional salt and seasonings. Close the lid and pulse again until combined, or until the crumbs reach the desired consistency (I prefer coarser Panko-style crumbs, but you may like to grind them fine).

  • Transfer the bread crumbs to the prepared baking sheet and place in the center of the preheated oven. Bake for about 8 minutes, and then remove from the oven and stir the crumbs to redistribute them. Return to the oven and bake until lightly golden brown all over, about another 7 minutes. Remove from the oven and allow to cool on the baking sheet before transferring to a freezer-safe container. Seal tightly and place in the refrigerator or freezer until ready to use. Crumbs can be used directly from the refrigerator or freezer, without defrosting, and will stay fresh for months in the freezer.

Love,
Me

 

P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! It will make your life quick and easy, & keep the blog going forever!

  • Carole

    I always toast mine first by throwing the old or frozen heels onto a cookie sheet and put them in the oven after I finish baking something and have turned the oven off, waste not want not. Close the oven door and just forget about them and later pull them out and make into crumbs.That’s how my great grandmother did it.
    How was Jonny’s Birthday Party???

    • gfshoestring

      Jonny’s birthday was great. Thanks, Carole! You’re so sweet. I prefer to process, then toast the crumbs, because then the whole crumb gets toasted – and you can control the outcome a bit better. But for your crumbs, I wouldn’t dream of messing with the way of your great g-mom!
      xoxo Nicole

  • Suzanne

    Love! Love! Love! your blog an your books – thank you so very much!  My down and dirty solution – toast the ends that the picky kids won’t eat, set them on the counter for part of the day and whirl them in the blender.  Carole’s suggestion about the oven is great too :)

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    Love this post, for several reasons not the least of which is that I also despise dealing with a dirty cuisinart. It takes up so much room in the dish washer, which sounds so petty as I type but yet feels very legitimate in the moment.

    I am a total offender of buying overpriced gf bread crumbs, but now I have no excuse. I actually didn’t realize I’d need to toast the crumbs :) good thing I waited for a recipe!
    -Dana

    • gfshoestring

      I totally daydream about a better solution than my food processor for these sort of tasks, and I haven’t come up with one. I always wash it by hand because I am totally miserly with the dishwasher and never run it when it isn’t filled to the brim and what if I suddenly need the food processor?! The horror.
      xoxo Nicole

  • RebeccaLB

    And those cupcakes we don’t get eaten in time…. freeze those, then crumb them in the food processor too. Than you have sweet crumbs to top pudding and ice cream! This often requested at my house.

    • gfshoestring

      Oh, Rebecca, you’re a total genius! I never ever think to do that, and I do end up with past-their-prime cupcakes in the freezer from time to time (lots of volume in this house!). Love it!! That would make great cake pops, too, if you’re into that sort of thing. Love it!
      xoxo Nicole

    • http://twitter.com/emalkire emalkire

      Could use in place of cookie crumbs to make a no bake pie crust as well.

  • Blissing

    If you’re not using the Cuisinart’s chute, you can wrap a piece of plastic over the top of the bowl before locking the lid on. At least it’s one less piece to wash. I’ve also used this trick when trying to grind things that are powdery, like flours or sugars that create their own clouds in the kitchen otherwise.

  • http://www.facebook.com/tiltoncrew Jennifer Tilton

    How timely!! I thought I had conjured a good, sourdough loaf last night at the request of my teenager.  The reviews are in….ewww, Mom, that was gross.  I believe it was the amaranth flour that did it.  That stuff is nasty!  So, my bread will go to bread crumb heaven…or toast ’cause sometimes toasting can fix nasty.

    • Tiltoncrew

      Well, toasting bread made with amaranth flour doesn’t cure the nasty, musty taste. The rest of the loaf was discarded instead of made into crumbs. Now I have most of a bag of amaranth flour that I don’t what to do with.

  • GClark

    Perfect timing! I made a loaf this week that I didn’t care so much for the taste. However, the crunchy salted crumbs are yummy! I keep taking tastes while they are cooling!

  • Moon9

    On Feb 9, 2013

    Hanna this sounds good but I haven’t been able to make anything yet.
    I hope that you and the family are doing well.

    Your Friend,
    Michelle

  • Baxterwagner

    Perfect for those end pieces, thank you!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/bread-crumbs-recipe/
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