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!
Servings: 2 cups
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