If you’ve ever tried making a crispy coating or a crunchy casserole topping using gluten free bread crumbs, you know the struggle. They’re often too soft, lack flavor, or are simply hard to find. Some store-bought options turn to mush, while others taste like cardboard.
This guide is your one-stop solution. Whether you’re trying to whip up a quick batch at home, looking for the best store-bought brands, or need a last-minute substitute, everything you need is right here. Learn how to make gluten free bread crumbs the easy way, find reliable options at the store, and discover smart swaps when you’re in a pinch.
Why You’ll Love This Recipe
• Quick and easy to make with simple steps and minimal cleanup
• Uses basic ingredients you probably already have in your kitchen
• Perfect for all kinds of meals like meatballs, casseroles, or crispy chicken
• Tastes amazing and adds the right crunch without falling apart
• A crowd-pleaser even for those who aren’t gluten-free
What makes this recipe different is the texture. Unlike many homemade versions that turn out soggy or overly dry, this one delivers light, crisp crumbs that hold up in any dish. It gives you that comforting crunch you expect while keeping things gluten-free and safe for everyone at the table.
Ingredients Needed
For the base:
• Five cups of gluten free bread, dried and cubed. A small loaf is usually enough. It’s okay to use the ends or heels of the bread.
Optional add-ins for flavor:
• A pinch of salt if your bread is unsalted
• Garlic powder, onion powder, or dried herbs like parsley or oregano for seasoned crumbs
Make sure your bread is completely dry before starting. If it feels soft or moist, toast it lightly in the oven to remove excess moisture.
How to Make Gluten Free Bread Crumbs
1. Preheat your oven
Set your oven to 300ºF or 149ºC. Line two baking sheets with parchment paper and set them aside.
2. Prepare the bread
Cut or tear your dried gluten free bread into small cubes. If your bread isn’t fully dry, you can toast it lightly before processing.
3. Process into crumbs
Place the bread cubes into a large food processor. Pulse on high speed for about 30 seconds if you prefer coarse crumbs. For finer crumbs, let it run for a full minute. If you’re using a smaller food processor, work in batches so it blends evenly.
4. Spread the crumbs
Pour the processed crumbs onto the prepared baking sheets. Spread them out into a single, even layer. This helps them dry evenly.
5. Bake to remove moisture
Place the sheets in the oven and bake for five to seven minutes. Take them out, stir the crumbs gently to redistribute, then bake for another five to seven minutes. Keep an eye on them. The goal is to dry the crumbs completely without browning them too much.
6. Let them cool
After baking, allow the crumbs to cool fully right on the sheet pans. This prevents steam buildup and keeps them crisp.
7. Store properly
Once cooled, transfer the crumbs into an airtight container. Store them in your pantry for short-term use or freeze them for longer storage.
Variations and Storage
Panko Style Crumbs
To create a lighter, flakier texture like panko, pulse your bread just a few times instead of blending it smooth. Use slightly stale bread and avoid over-drying it. This method gives you larger, airy flakes that are perfect for frying or topping casseroles.
Seasoning Ideas
If you want more flavor, mix in dried herbs and spices before baking the crumbs. Try a blend of garlic powder, onion powder, dried parsley, and a pinch of oregano for an Italian-style version. For a bolder kick, add smoked paprika or crushed red pepper flakes. Lemon zest can bring a fresh twist for seafood dishes.
Storage Tips
Keep your gluten free bread crumbs in an airtight container. If you plan to use them within a week, storing them in a cool, dry pantry works fine. For longer storage, place them in a zip-top freezer bag and freeze for up to three months. Always let the crumbs cool completely before sealing to avoid trapping moisture.
The Top 5 Store-Bought Gluten Free Bread Crumbs
Buying gluten free bread crumbs is a time-saver, especially when you’re cooking last minute. But not all brands deliver the crunch or flavor you need. Here’s a guide to help you choose the best one for your recipe, whether you’re baking, frying, or topping a dish.
Comparison Table: Find Your Perfect Match
| Brand Name | Type | Best For | Notes |
| Ian’s | Panko | Frying, Baking | Corn-free, crisp texture |
| Aleia’s | Italian Seasoned | Casseroles, Meatballs | Bold flavor, well-seasoned |
| Kinnikinnick | Fine | Toppings, Binders | Light taste, allergen-friendly |
| 4C Gluten-Free | Panko | Chicken Cutlets | Large flakes, holds up well |
| Kikkoman GF | Panko | Asian Dishes | Light and airy, great for tempura |
Ian’s Gluten Free Panko
Ian’s is a staple for those who want a reliable, crunchy coating. These crumbs stay crisp and work well for both baking and pan-frying.
Pros: Widely available, corn-free, great texture
Cons: Light seasoning might need extra spices
Aleia’s Italian Seasoned Bread Crumbs
This brand delivers a bold, herby punch right out of the box. Ideal for meatballs or baked pasta dishes.
Pros: Well-seasoned, strong flavor
Cons: Might overpower milder dishes
Kinnikinnick Gluten Free Crumbs
These fine-textured crumbs are perfect as a binder or topping. They’re also a safe option for people with multiple allergies.
Pros: Allergy-friendly, mild flavor
Cons: Not as crisp for frying
4C Gluten-Free Panko
These flakes are thick and hold their crunch well, especially when used on cutlets or baked fish.
Pros: Crunchy, holds shape well
Cons: Slightly denser than others
Kikkoman Gluten-Free Panko
Ideal for lighter dishes like tempura or crispy tofu. It offers a clean crunch with a neutral taste.
Pros: Airy texture, neutral flavor
Cons: Not heavily seasoned, so extra spices may be needed
7 Smart Gluten Free Bread Crumb Substitutes
Sometimes you’re in the middle of cooking and realize you’re out of gluten free bread crumbs. These quick substitutes can save your recipe without sacrificing taste or texture. Each one brings its own flavor and best use depending on what you’re making.
Crushed Pork Rinds
This is a popular option for low-carb and keto diets. Pork rinds are naturally gluten-free and create a crispy, salty crust. They’re best used for frying chicken or coating fish. Crush them finely in a food processor for a texture similar to traditional crumbs.
Rolled Oats
Old-fashioned rolled oats can be pulsed into coarse crumbs or used whole in meatloaf and meatballs. They add a nutty flavor and chewy texture. Be sure to buy certified gluten-free oats to avoid cross-contamination.
Crushed Rice or Corn Cereal
Plain puffed rice or corn flakes work well as a crispy coating. Use a rolling pin or food processor to break them down. This option is great for baked chicken or fish and gives a nice golden finish.
Almond Flour
Finely ground almonds provide a rich, slightly sweet flavor and work best as a binder in meatballs or meatloaf. They won’t give you a crispy crust, but they add great moisture and texture.
Quinoa Flakes
These work as a binder or topping, adding a mild flavor and soft bite. Quinoa flakes are a good choice for those avoiding nuts and grains. Toasting them lightly brings out their natural flavor.
Nutritional Yeast
This option adds a cheesy, umami taste to casseroles or roasted vegetables. It doesn’t provide crunch, but it adds flavor and works well in combination with other binders.
Crushed Gluten-Free Crackers
If you have GF crackers in the pantry, crush them up for an easy substitute. Choose plain or lightly salted ones. These are excellent for coating fried foods or adding texture to baked dishes.
Conclusion: Key Takeaways
Gluten free bread crumbs don’t have to be a struggle. You have three solid paths depending on your needs and what’s in your kitchen.
First, you can make your own using just a few simple ingredients and your oven. It’s easy, affordable, and gives you total control over flavor and texture.
Second, if convenience is key, there are several excellent store-bought brands that deliver both crunch and taste. From Italian-seasoned blends to panko-style flakes, the options are growing every year.
Third, for those last-minute moments, gluten-free substitutes like crushed pork rinds or oats can save dinner without missing a beat.
What’s your favorite way to use gluten free bread crumbs? Share your tips, ideas, or go-to recipes in the comments below.
More Gluten-Free Bread Recipes To Try!
Simple Gluten-Free Bread Recipe
Gluten Free Bread Crumbs
Ingredients
Base
- 5 cups gluten free bread, dried and cubed A small loaf is usually enough
Optional Add-ins
- 1 pinch salt Only if your bread is unsalted
- 1 tsp garlic powder Optional, for seasoned crumbs
- 1 tsp onion powder Optional, for seasoned crumbs
- 1 tsp dried parsley or oregano Optional, for flavor
Instructions
- Preheat your oven to 300ºF (149ºC). Line two baking sheets with parchment paper and set aside.
- Cut or tear your dried gluten free bread into small cubes. If the bread isn’t fully dry, toast it lightly before processing.
- Place the bread cubes into a large food processor. Pulse on high for 30 seconds for coarse crumbs or 1 minute for finer crumbs. Work in batches if needed.
- Spread the processed crumbs onto the prepared baking sheets in a single layer for even drying.
- Bake the crumbs for 5–7 minutes. Stir gently, then bake another 5–7 minutes until fully dry but not browned.
- Allow crumbs to cool completely on the sheet pans to prevent steam and maintain crispness.
- Transfer cooled crumbs to an airtight container. Store in pantry for a week or freeze for up to 3 months.
Notes
Nutrition Facts (Per Serving)
Yield: 12Serving Size: 1
- Calories: 50
- Total Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Unsaturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 86mg
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 2g
- Protein: 1g
Frequently Asked Questions
Can I make gluten free breadcrumbs?
Yes, you can. All you need is gluten free bread, a food processor, and an oven. Dry the bread completely, pulse it into crumbs, then bake until crisp. It’s simple and can be seasoned any way you like.
Can celiacs eat bread crumbs?
Celiacs can eat bread crumbs only if they are made from gluten free ingredients. Always check labels or make your own using certified gluten free bread to avoid cross-contamination.
What can I use in place of breadcrumbs in a recipe?
Good substitutes include crushed pork rinds, rolled oats, almond flour, quinoa flakes, or crushed gluten free crackers. Each one works best depending on whether you need crunch, binding, or flavor.
What breading is gluten-free?
Gluten-free breading includes options like gluten free panko, crushed corn flakes, almond flour, or even crushed rice cereal. These are safe and add texture without using wheat.
Do gluten-free breadcrumbs work?
Yes, when made or chosen correctly, gluten-free breadcrumbs work just as well as traditional ones. They can add crispiness, help bind ingredients, and absorb flavors.
What do celiacs eat instead of bread?
Celiacs often turn to gluten free breads made from rice, corn, almond, or oat flour. In recipes calling for bread crumbs, they might use oats, nut flours, or crushed grain-free alternatives.
What can I use instead of bread crumbs in a recipe?
Try using oats, crushed pork rinds, almond flour, or gluten free cereal. These options can match the texture and purpose of bread crumbs in most recipes.
Can you use gluten-free flour instead of breadcrumbs?
Yes, but only in certain cases. Gluten-free flour works better as a coating for frying rather than a crumb topping. It lacks texture but can still help ingredients stick together.
