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    You are here: Home / Kitchen Staples / Easy Gluten Free Bread Crumbs

    Easy Gluten Free Bread Crumbs

    Published: Apr 26, 2023 by Sophie · Leave a Comment

    Jump to Recipe Print Recipe

    Make your own gluten-free bread crumbs at home with simple ingredients. This is a great way to use leftover GF bread and the crumbs will keep for a long time, ready to use in any recipes that call for bread crumbs, like lentil meatballs or nettle pasta.

    Use a good purchased gluten-free bread or make your own millet bread, gluten-free sourdough bread, or grain-free buckwheat bread for a 100% homemade version.

    Bread crumbs in a glass bowl with a pink glass spoon.
    Jump to:
    • Ingredients
    • How to Make Breadcrumbs
    • Top Tips
    • How to Store
    • FAQ
    • More Gluten-Free Recipes
    • Recipe

    Ingredients

    Just gluten-free bread! You can add extras like garlic powder and herbs, but they're optional.

    Gluten-free bread crumb ingredients with labels.

    Ingredient Notes and Substitutions

    • Bread: any gluten-free bread can be used, but one without too many seeds (think more grain and starch based) will make the most typical breadcrumb texture.
    • Herbs and spices: these are optional but the recipe outlines Italian-flavoured crumbs with the herbs chosen. Try any herb blend you like.

    How to Make Breadcrumbs

    Steps 1 to 4, making bread crumbs in a food processor.

    Step 1: cut the bread into equally-sized cubes and place into a food processor.

    Step 2: blend until a meal forms, with some larger pieces okay.

    Step 3: spread out onto a baking sheet.

    Step 4: bake for about 20 minutes, or until golden.

    Top Tips

    • Use fresh or stale bread: day-old bread can be used just as well for this recipe as week-old, but freshly baked that day isn't ideal for breadcrumbs unless you take the extra step of drying it beforehand (see below).
    • Don't skip the baking: the crumbs should be baked after mixing to ensure that they're dry and ready to store. If stored without this step, they'll spoil quickly.
    • Blend twice if needed: if you want finer breadcrumbs, whiz them in the food processor a second time after baking to break them down further.

    How to Store

    Storage: dried breadcrumbs can be kept in a sealed container in a cool, dark place for up to two weeks.

    Freezing: transfer cooled breadcrumbs to an airtight container and freeze for up to four months.

    Close up of swirled bread crumbs with herbs.

    FAQ

    How do I make dry breadcrumbs?

    To make dry crumbs, bake them after blending into breadcrumbs. This will dry them out and result in a longer shelf-life.

    How do you dry bread quickly?

    If you only have fresh bread, dry your bread cubes in the oven at 350°F for about 15 minutes before blending into crumbs.

    How do I make bread crumbs without a machine?

    If you don't have a food processor, place the dried bread cubes into a large bag and wack them with a rolling pin (make sure the work surface is protected) until they break up into crumbs.

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    If you make these Gluten Free Breadcrumbs or any other vegan staple recipes on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

    Recipe

    Bread crumbs in a glass bowl with a pink glass spoon.
    Print Recipe
    5 from 2 votes

    Gluten-Free Bread Crumbs

    Make your own gluten-free bread crumbs at home with simple ingredients. This is a great way to use leftover GF bread and the crumbs will keep for a long time, ready to use in any recipes that call for bread crumbs!
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Servings: 2 cups
    Author: Sophie

    Equipment

    • 1 Food processor
    • 1 Baking sheet
    • Wooden spoon

    Ingredients

    • 4 cups gluten-free bread cubed

    Instructions

    • Preheat the oven to 300ºF (150ºC) with the rack in the centre.
    • Add the cubed bread into a food processor fitted with the blade attachment. Process on high speed until bread crumbs form, 1-2 minutes.
      4 cups gluten-free bread
    • Transfer the crumbs to a large parchment-lined baking sheet, or split between two smaller ones. Bake for 20-25 minutes, stirring every five minutes, until lightly browned and dry to the touch.
    • For a finer crumb, cool and then blend again in a food processor until they've reached your desired consistency.
    • Transfer the cooled breadcrumbs to an airtight container and store at room temperature for up to 2 weeks or freeze up to 4 months.

    Notes

    To make Italian breadcrumbs: add ½ teaspoon garlic powder, ½ teaspoon dried parsley, ¼ teaspoon dried basil, and ¼ teaspoon dried oregano to the baked breadcrumbs. Season with salt and pepper to taste.
    I recommend using a loaf that doesn't contain too many seeds or additions like hemp hearts. My gluten-free sourdough is perfect for this recipe.

    Nutrition

    Serving: 2tablespoons | Calories: 47kcal

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