Crispy Gluten-Free Bread Crumbs Recipe
Easily make flavorful, crispy gluten-free bread crumbs at home using cubed gluten-free bread, garlic powder, and herbs for perfect coatings.
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
Instructions
- Preheat your oven to 350°F (175°C).
- Cut your gluten-free bread into roughly 1-inch cubes.
- Spread the cubes evenly on a baking sheet and bake for 10-15 minutes until crisp.
- Let the toasted bread cubes cool completely on the baking sheet for about 10-15 minutes.
- Transfer the cooled cubes to a food processor and process on high for 30 seconds for coarse crumbs or 1 minute for fine crumbs.
- For Italian seasoning, add salt, garlic powder, onion powder, dried oregano, and dried basil to the food processor and pulse briefly.
- For Savory seasoning, add salt, garlic powder, onion powder, dried sage, dried thyme, and dried oregano to the food processor and pulse briefly.
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.