Gluten-Free Breadcrumbs
These Gluten-Free Breadcrumbs will out-perform any store-bought variety 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.
Servings: 8 servings
Calories: 51kcal
Equipment
- Knife
- Cutting board
- Mixing bowl
- Rubber Spatula
- Sheet pan
- Parchment paper
- Food processor
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 tablespoon Olive oil
- 1 tablespoon Italian seasoning optional
- ¼ teaspoon Sea salt
Instructions
- Preheat the oven to 300 F. Line a baking sheet with parchment paper and set aside.
- Cut bread into 1-inch cubes and place in 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.
- Spread the bread out onto the prepared baking sheet. Avoid crowding. Place the baking sheet into the oven and bake for about 30 minutes, or until the bread is crispy (similar to croutons).
- Transfer the bread from the baking sheet into a food processor, and process until appropriately ground. I generally process until finely ground, but if you need panko-style breadcrumbs you can leave them more coarse.
- Store in an airtight glass container on the counter for up to 2 week, or in the freezer for up to 1 month.
Notes
Scroll up for ingredients notes and possible substitutions.
Nutrition
Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 132mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 1mg
