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.
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.
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.
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.
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. :)
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)
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.
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!