3 Secrets To Taking The Bread Out Of Bread Crumbs
I think that one of the worst things about transitioning to a gluten free diet was wondering what the heck I was going to do to replace bread crumbs! It totally baffled my mind because suddenly the gluten free bread that I bought was too expensive to turn into bread crumbs and the gluten free bread crumb alternatives in the store tasted awful. I am a huge believer in seasoning every layer of a dish to build a depth of flavor and in my opinion, if one of the main components of a dish is lack-luster it will bring everything else down with it. Just because we are gluten free doesn’t mean we can’t have tasty bread crumbs, it just means we have to think out of the bread box a little. (Like what I did there?! ) Today I am sharing my (3) go-to gluten free bread crumb alternatives that I use ALL of the time without fail. I never ever use actual gluten free bread and they are ready in about a minute or less. Grab your food processors friends and let’s get to work!
Types of gluten free bread crumbs:
In this post I am going to share with you how I make seasoned bread crumbs, plain bread crumbs, and my version of panko. I think you will be shocked once you see how simple these little gluten free bread crumb recipes are because when I figured them out it was a “Duh!” moment for me. The ingredients had literally been staring at me from my pantry for as long as we had been gluten free and I am sure at least one of these will resonate with you too or possibly get your gears turning about what gluten free products are hanging out in your cabinets that could stand in for the bread in bread crumbs.
Gluten Free Seasoned Bread Crumbs:
I make gluten free seasoned bread crumbs with gluten free pretzels and Italian seasoning. Sometimes I even use the pretzels as bread crumbs without the added seasoning too like in my Tex Mex Beet Burgers. It is important to remember when using these bread crumbs that you need to adjust for the salt in the rest of the dish since pretzels tend to be pretty salty to begin with.
- 1 cup gluten free pretzel twists
- ½ tablespoon Italian seasoning (optional)
- Process the pretzels in a food processor fitted with the "S" blade for 1½ minutes until the mixture resembles fine bread crumbs. Transfer to a bowl and stir in ½ tablespoon of Italian seasoning if desired.
To make unseasoned gluten free bread crumbs I use Crispy Brown Rice Cereal. I adjust the size of the crumbs based on what I am making. For instance, my Artichoke Gratinata uses these bread crumbs, but I crushed them by hand instead of in the food processor so that the topping for my dish would have a nice texture to it.
- 1 cup crispy brown rice cereal
- Process the crispy brown rice cereal in a food processor fitted with the "S" blade for 30 seconds until the mixture resembles fine bread crumbs.
To make my gluten free panko I use plain Rice Chex cereal. It isn’t a perfect substitute for breading although it works, but it is great for topping casseroles when panko is called for. I have been known to sprinkle a few handfuls over the top of my White Bean, Spinach, and Brown Rice Couscous Bake and it always receives rave reviews from our friends and family!
- 1 cup Rice Chex
- Process the Rice Chex cereal in a food processor fitted with the "S" blade for 15-20 seconds until the mixture resembles panko. It should have texture left to it rather than being ground fine.