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Crispy Gluten-Free Bread Crumbs Recipe - Discover how to make perfect gluten-free bread crumbs with this easy recipe. Transform stale bread into crispy crumbs i

Crispy Gluten-Free Bread Crumbs Recipe

Making your own gluten-free bread crumbs is surprisingly simple and yields a much better texture than store-bought options. This recipe provides the perfect base for all your favorite coatings and toppings, ensuring a delightful crunch without the gluten. Whether you're preparing chicken cutlets, topping a gratin, or adding a savory crust to a casserole, these homemade bread crumbs are a game-changer. They are quick to prepare, customizable with seasonings, and a fantastic way to reduce food was
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups gluten-free bread, cubed
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cut your gluten-free bread into roughly 1-inch cubes.
  3. Spread the cubes evenly on a baking sheet and bake for 10-15 minutes until crisp.
  4. Let the toasted bread cubes cool completely on the baking sheet for about 10-15 minutes.
  5. Transfer the cooled cubes to a food processor and process on high for 30 seconds for coarse crumbs or 1 minute for fine crumbs.
  6. For Italian seasoning, add salt, garlic powder, onion powder, dried oregano, and dried basil to the food processor and pulse briefly.
  7. For Savory seasoning, add salt, garlic powder, onion powder, dried sage, dried thyme, and dried oregano to the food processor and pulse briefly.
  8. Store your homemade crumbs in an airtight container at room temperature or freeze for longer storage.

Notes

- Use day-old or slightly stale gluten-free bread for the best crisping results.
- Ensure bread cubes are completely cooled before processing to avoid gummy crumbs.
- Pulse in the food processor; avoid over-processing into a fine powder unless desired.
- For Italian seasoning, use equal parts oregano and basil, with a touch of garlic and onion.