Wednesday, September 7, 2011

Gluten-Free Seasoned Breadcrumbs

Pin It Breadcrumbs can be a very useful ingredient.  I use them when I make meatballs, meatloaf, Chicken Italiano, chicken fingers and oven-fried chicken drumsticks to name a few.  In case you can't purchase gluten-free breadcrumbs at your local store, here's a quick and easy way to make them at home.

Buy the cheapest gluten-free loaf of bread you can find.  Let's face it - most store bought gluten-free bread is quite crumbly anyway. I usually do at least 2 bread loaves at a time because, frankly, who wants to make breadcrumbs when you really want to make meatballs?  Breadcrumbs last a long time in the freezer so it makes sense to make a bunch and have them ready when a recipe calls for them.

If you have a food processor, this goes really fast.  Just toss in a few slices at a time and process to a fine crumb.

Once you've turned all your bread slices into crumbs, spread them on a cookie sheet.  You may need to use more than one cookie sheet because you don't want to pile them too thickly.  Sprinkle garlic powder and Italian seasoning on your crumbs.  Toss to mix.  Sprinkle more seasonings depending on how seasoned you want your breadcrumbs.

Pop them in the oven for a few minutes, or until they start to brown.  You can do this fast by broiling them, but watch them carefully so they don't burn (that, of course, has never happend to me).

Let the crumbs cool.  What you don't use right away, store in a zip close freezer bag in the freezer.

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