The Best Gluten-Free Breadcrumbs

Name: Gluten-Free Breadcrumbs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 cups Gluten-free bread, cut into 1-inch cubes (3-5 slices (white bread or sourdough works best, but any variety can be used)); 1 tbsp Olive oil; 1 tbsp Italian seasoning (optional); 1/4 tsp Sea salt

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These Gluten-Free Breadcrumbs will out-perform any store-bought variety, are inexpensive to make, and the taste is not even comparable. Use them in any recipe that calls for breadcrumbs and you will be blown away by the flavor and texture.

Gluten-free bread crumbs in bowl with wooden spoon.

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What I Love about these Gluten-Free Breadcrumbs
Why Make Homemade Breadcrumbs
Ingredient Notes & Possible Substitutions
How to Use Gluten-Free Breadcrumbs
How to Make Gluten-Free Breadcrumbs
Storage
Commonly Asked Questions
Dietitian Notes
Recipe Variations
Recipe Tips
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📖 Recipe

These breadcrumbs are the perfect option for all your gluten-free meals. Use them as breading, in a panade, or to add some texture to salads or pasta dishes, like gluten-free mac and cheese.

Try these gluten-free breadcrumbs in this Gluten-Free Meatball recipe, these Air Fryer Turkey Meatballs, or these Wagyu Beef Meatballs.

What I Love about these Gluten-Free Breadcrumbs

These gluten-free breadcrumbs are great tasting and versatile. Here is why I love them:

Easy to Make - This recipe requires very little active time and has a low difficulty level. Almost anyone can make them!
Simple Storage - Store at room temperature in a glass container for up to two weeks, or freezer for longer storage so you have homemade breadcrumbs ready for any recipe.
Versatile & Cost-Effective - These breadcrumbs can be made with a variety of seasonings and ground to a variety of textures to suit any meal. They are also significantly cheaper than store-bought breadcrumbs, and taste so much better!

Why Make Homemade Breadcrumbs

Gluten-free store-bought breadcrumbs are seriously lacking, not to mention expensive. They always seem to clump together when wet and never seem to offer the same flavor and texture as traditional breadcrumbs. Making breadcrumbs at home is so easy and the flavor and texture is far superior to the gluten-free options currently available.

Ingredient Notes & Possible Substitutions

Gluten-Free Bread

Gluten-free white bread or gluten-free sourdough works best for breadcrumbs, but you can use any variety of gluten-free bread. Bread containing seeds is less desirable because there will be chunks and the breadcrumbs will be more dense. I like using Franz Gluten-Free Sourdough or Mountain White which is available in most stores in the northwest states in the US.

Because bread size with gluten-free bread can vary quite significantly, measure this ingredients once cubed into 1-inch pieces.

Olive Oil

I don't use oil when making regular breadcrumbs, but it helps get these gluten-free breadcrumbs nice and crispy. Olive oil adds a nice flavor, but avocado oil or another neutral flavored cooking oil will work.

Seasonings

You can add a variety of seasonings to these breadcrumbs. I usually add a pre-made Italian herb blend to give the breadcrumbs a little flavor, but feel free to use whatever seasonings you think will compliment your dish. Make sure whatever you use is salt-free to avoid making the breadcrumbs too salty. If making plain breadcrumbs, omit the seasoning and just use olive oil and salt.

Ingredients for gluten-free bread crumbs.

How to Use Gluten-Free Breadcrumbs

You can use gluten-free breadcrumbs in any recipe that calls for breadcrumbs. They work exactly the same functionally. Recipes like mac and cheese, stuffed mushrooms, meatballs, meatloaf, casseroles, or chicken cutlets can utilize these breadcrumbs. You can also sprinkle them into a salad for an added crunch in place of croutons.

How to Make Gluten-Free Breadcrumbs

Cube and Season the Bread

Dice gluten-free bread into 1-inch cubes. Place cubed bread into a large mixing bowl. Drizzle the olive oil over the bread and then sprinkle with the Italian seasoning (if using) and the sea salt. Toss with a rubber spatula until all the bread is lightly coated.

Mixing gluten-free bread with seasonings and olive oil.

Bake the Bread

Spread the bread out onto a parchment paper-lined baking sheet. Avoid crowding. Place the baking sheet into an oven preheated to 350 F oven and bake for about 30 minutes, or until the bread is crispy (similar to croutons).

Baking gluten-free breadcrumbs on sheet pan.

Pulse the Breadcrumbs

Transfer the bread from the baking sheet into a food processor, and pulse until appropriately ground. I generally process until finely ground, but if you need panko-style breadcrumbs you can leave them more coarse.

Processing gluten-free breadcrumbs in food processor.

Storage

Store breadcrumbs once completely cooled in a glass airtight container or jar at room temperature for up to 2 weeks.

For longer storage, store in an airtight container in the fridge for up to 1 month.

Glass works better compared to plastic for storage of breadcrumbs. Keep the container in a cool, dry place to maintain freshness, and make sure no moisture enters the container so that they do not get soggy when stored. Breadcrumbs must be completely cooled before storage to avoid condensation.

Commonly Asked Questions

Do I need to use stale bread to make breadcrumbs?

Using stale bread is not necessary in this recipe because we dry the bread out in the oven. I don't love using stale bread because it can make breadcrumbs taste, well, stale.

Why did my breadcrumbs clump together in the food processor?

This is due to too much moisture in the bread. To ensure your bread is fully dried out in the oven, grab a piece and try to smash it between your fingers. It should be fairly hard (like a crouton) and crumble (not smash) with pressure. If your breadcrumbs are sticking together, remove them from the food processor and transfer to a parchment paper lined baking sheet. Bake for another 5 minutes or so, until they are adequately dried out. Pulse them again in the food processor if needed.

Dietitian Notes

These gluten-free breadcrumbs are an easy way to make a conventional recipe appropriate for someone who needs to follow a gluten-free diet.
Prepping these breadcrumbs ahead of time can make for an easy meal solution. They will stay good stored at room temperature for up to 2 weeks!

Recipe Variations

To make panko-style breadcrumbs, use white bread, avoid the heel pieces, and remove the crust when cubing the bread. Use only olive oil and salt on the bread (no herbs), and grind coarsely in the food processor.
Adding garlic powder, onion powder, black pepper, and/or different dried herbs can change the flavor of the breadcrumbs and cater it to the specific recipe you plan to use them in.

Recipe Tips

Because we toast the bread in the oven, you do not have to use stale bread. Although, fresh baked bread should be reserved for eating (IMO). Use store-bought gluten-free bread or fresh baked bread that is a couple of days old.
If the breadcrumbs clump together in the food processor, it is likely that they did not dry out fully in the oven. Place them back on the lined baking sheet and bake for another 5 minutes or so to ensure most of the moisture has been removed.