I’m not what you wouldl call a bread person. Don’t get me wrong, I do love a good sandwich, so every once in a while I’ll bake a gluten free bread but I always tend to have a couple of slices leftover. And I can’t think of a better way to use up leftover bread than by turning it into Gluten Free Bread Crumbs!
Breadcrumbs are simply the crumbs of stale bread that has been toasted and used for coating chicken, fish sprinkling on soups and salads. They are very easy to make and can be seasoned to create a whole new flavor.
Finding ready made gluten free bread crumbs can be a challenge and quite costly. Making them yourself is super simple and a lot less expensive. All you need is some leftover gluten free bread, a food processor and a sheet tray to bake them in. And with that you can create delicious bread crumbs.
Tips for making Gluten Free Bread Crumbs
- Use leftover bread thats a couple of days old. With less moisture present it makes for a better crumb when blended.
- Toasting before or after? When I was researching making breadcrumbs, I saw techniques where the bread was toasted first and recipes when it was toasted after. We toasted ours after blending and the results were great.
- Crust or no crust? Leaving the crust on the bread for making the crumbs gives great texture to the crumbs.
- Making breadcrumbs is a hard recipe to mess up. So simply go over the steps and use your instincts. The first batch I made took longer than 10 minutes to bake, so if you want you crumbs a little more toasted check them every couple of minutes after the first 10 until you get your desired golden color and toastiness (if thats a word, haha.)
- To store your breadcrumbs, transfer to an air tight container at room temperature for about 3 weeks to a month.