Homemade is almost always better and in the case of gluten-free breadcrumbs, homemade is LIGHT YEARS above any store-bought breadcrumbs I have ever tried.  Breadcrumbs are a cinch to make too.  My go-to gluten-free bread is Udi’s Whole Grain Bread Loaf (for a $1 coupon click here).  I use this bread for my daughter’s lunches and it make great breadcrumbs. 

To make the breadcrumbs, toast 9 slices of bread until they are very crunchy, but not burnt.

Once cooled, crumble the toast into your food processor (I use my Cuisinart 11-cup processor).  Process until the consistency below.

If you plan on flavoring your breadcrumbs, add the flavoring now.  Oftentimes I will make Italian Breadcrumbs.  To do so, add 2 tsp Italian Seasoning (I used Morton & Bassett) and 1 tsp Himalayan or Celtic Salt.

Process until well incorporated and the appropriate texture.  If you are NOT flavoring the breadcrumbs, simply process until the appropriate texture.

Pour the breadcrumbs onto a tray and bake for 10-15 minutes at 375 degrees to crisp.  Watch them VERY carefully so they do not burn.

Allow the breadcrumbs to cool and store them in an airtight container.  I usually make them right before using them, so I have yet to discover how long they will last in the pantry!


Filed under Breads / Crackers / Muffins, Gluten Free, Recipes, Vegan, Vegetarian

8 responses to “GLUTEN FREE BREADCRUMBS – Homemade

  1. I always used to make my own breadcrumbs from wholemeal bread. I hadn’t thought about making my own gluten-free. It opens up a whole new range of recipes that I had been avoiding, thanks!!

  2. I have sent a friend a link to your blog as I am sure she will find it most useful 🙂

  3. Sirica

    This couldn’t have come at a better time. We are making garlic stuffed jalapenos that call for panko breading, but since we are GF these are perfect…never would have thought to put back in the oven to toast a second time. Thanks AGAIN 🙂

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