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 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.
Originally published on the blog in 2013. Photos, video and text new; recipe unchanged.
P.S. Do you have your copy of Gluten Free Small Bites? These bread crumbs come in very handy for arancini, risotto cakes ?, stuffed mushrooms ?, baked asparagus fries ?, sweet and sour meatballs, Swedish meatballs, baked fish sticks, potato croquettes … Thank you for your support of my newest gluten free cookbook. It was a labor of love! ?