Gluten Free Breadcrumbs Recipe
Make your own gluten free bread crumbs with the odds and ends of bread you have left over, and never buy them at the store again!
Servings: 3 cups
Equipment
- food processor
Ingredients
- 4 to 5 slices gluten free bread any kind
- ½ teaspoon kosher salt (optional)
- Dried seasonings such as oregano and parsley, to taste (optional)
Instructions
- 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.
- Remove the baking sheet from the oven and stir the crumbs to redistribute them.
- Return the baking sheet to the oven and bake until lightly golden brown all over, about another 7 minutes.
- Remove the baking sheet from the oven again allow to cool completely on the baking sheet (about 10 minutes).
- Once cool, transfer the breadcrumbs to a glass jar for storing at room temperature, or a freezer-safe container for longer storage.
- Crumbs can be used directly from the refrigerator or freezer, without defrosting, and will stay fresh for months in the freezer.
Video
Notes
Originally published on the blog in 2013. In 2016, photos, video and text new; recipe unchanged.