Gluten Free Bread Crumbs
Light, crispy, and gluten-free, these homemade bread crumbs add the perfect crunch to meatballs, casseroles, or chicken cutlets. Easy to make with just a few pantry staples, they're a delicious and reliable alternative to store-bought options.
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
To make panko-style crumbs, use slightly stale bread and pulse only a few times to create airy flakes. For Italian-style flavor, mix garlic powder, onion powder, parsley, and oregano before baking. Store in a cool, dry place or freeze for up to three months.
Serving Size: 1
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