Description
These gluten-free breadcrumbs are perfect for meatballs, meatloaf, crispy chicken and more!
Ingredients
Scale
- 4 cups cubed gluten-free bread*
Instructions
- Preheat The Oven. Start by preheating the oven to 300 degrees F. Set out a cookie sheet/half sheet pan. (Do not grease the pan or line with parchment paper.)
- Dice & Grind The Bread Into Crumbs. First, dice the bread into 1-inch cubes so it’s easier to blend. Add bread cubes to a food processor and pulse or grind until you have fine crumbs. (It’s ok if the pieces aren’t perfectly uniform.)
- Bake To Dry Them. Pour the bread crumbs out onto the baking sheet and bake at 300 degrees F. for 5 minutes. Stir, then bake another 5 minutes. Check the crumbs and bake for another 3-5 minutes as needed, or until they’re dry and crisp. (You want a light, crispy texture, so they need to be fully dry.)
- Cool Completely & Store. Let the bread crumbs cool completely (this will take 10-15 minutes at least) before using or transferring to an airtight jar to store. Gluten-free bread crumbs will keep about 1 month at room temperature or 3 months in the freezer.
Notes
To Make Italian-Style Bread Crumbs:
- For every 1 cup of bread crumbs, stir in 1/4 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon of Italian seasoning. (We love our homemade Italian seasoning for this!) Feel free to add some dried parsley flakes for a pretty effect, too.
*To Make Gluten-Free Panko Breadcrumbs.
- For gluten-free panko bread crumbs, cut the crusts off your bread first and use a gluten-free white bread (rather than whole grain or multigrain) for a lighter, crispier texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: How-To
- Method: Oven
- Cuisine: American