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.

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3 Secrets To Taking The Bread Out Of Bread Crumbs #glutenfree #vegan

Seasoned Bread Crumbs (Gluten Free & Vegan)

  • Author: This Mess is Ours
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1/2 cup bread crumbs 1x

Scale

Ingredients

  • 1 cup gluten free pretzel twists
  • 1/2 tablespoon Italian seasoning (optional)

Instructions

  1. Process the pretzels in a food processor fitted with the “S” blade for 1 1/2 minutes until the mixture resembles fine bread crumbs. Transfer to a bowl and stir in 1/2 tablespoon of Italian seasoning if desired.

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Plain Gluten Free Bread Crumbs:

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.

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3 Secrets To Taking The Bread Out Of Bread Crumbs #glutenfree #vegan

Unseasoned Bread Crumbs (Gluten Free and Vegan)

  • Author: This Mess is Ours
  • Prep Time: 1 min
  • Total Time: 1 min
  • Yield: 1/2 cup 1x

Scale

Ingredients

  • 1 cup crispy brown rice cereal

Instructions

  1. 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.

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Gluten Free Panko:

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!

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3 Secrets To Taking The Bread Out Of Bread Crumbs #glutenfree #vegan

Gluten Free Panko Bread Crumbs (Gluten Free and Vegan)

  • Author: This Mess is Ours
  • Prep Time: 1 min
  • Total Time: 1 min
  • Yield: 1/2 cup 1x

Scale

Ingredients

  • 1 cup Rice Chex

Instructions

  1. 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.

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What types of breading do you use in your gluten-free cooking?

 

32 Comments

  1. Megan April 7, 2014 at 4:15 am

    I love your solutions! I’ve been using rice cakes since you first mentioned using rice chex. I always have them around to snack on, anyway. My favorite is an organic millet rice cake. Throw a couple in my processor and voila! Thank you for the brilliant idea!

    Reply
    1. Amanda April 7, 2014 at 7:14 am

      I’m so glad you posted this! I kept thinking I had to buy crispy rice cereal, completely forgetting that I always have brown rice cakes in my pantry! Yay!

      Reply
      1. Meg April 7, 2014 at 8:41 am

        Yay Amanda!!! I am for using what you have on hand. 😉

        Reply
    2. Meg April 7, 2014 at 8:41 am

      Such a great idea Megan!!! I love that you got inventive in the kitchen with rice cakes. Such a great idea!

      Reply
  2. cheri April 7, 2014 at 4:27 am

    Very clever, makes you look at your whole pantry different. Thanks for sharing!

    Reply
    1. Meg April 7, 2014 at 8:41 am

      Thanks so much Cheri!!!

      Reply
  3. Joy April 7, 2014 at 9:26 am

    I literally went “Ohhhh yahhh” that makes total sense : ) Thanks for your wisdom!!

    Reply
    1. Meg April 7, 2014 at 10:21 am

      Haha! Thanks Joy. That is exactly how it went for me too.

      Reply
    1. Meg April 8, 2014 at 10:54 am

      Thanks Beth!

      Reply
  4. Cara April 8, 2014 at 12:27 pm

    I’m so happy that you included Chex cereal! I ALWAYS use this because it gives the best crunch for my crumb needs. Love your post!

    Reply
    1. Meg April 8, 2014 at 2:48 pm

      Thanks Cara! Yep, Rice Chex are brilliant!

      Reply
  5. Rebecca @ it's a nourishing thing April 10, 2014 at 7:11 am

    So BRILLIANT! We have to make the transition to a gluten-free menu in my house and I had no idea how to GF-itize breadcrumbs in my recipe. This is perfect! Thank you!!

    Reply
    1. Meg April 10, 2014 at 9:36 am

      Yay Rebecca! I am so go glad this is helpful for you:)

      Reply
  6. Ary February 8, 2015 at 9:25 pm

    Brilliant! Thank you!

    Reply
  7. Donna vaughn February 22, 2015 at 10:58 am

    I am on the Fast Metabolism Diet and was trying to figure out a way to make a bread crumb substitute to use with baked vegetables..your idea is simple, inexpensive and tasty. Thank you ..now..where do I find your recipes?

    Reply
    1. Linda Conlee April 15, 2018 at 9:00 am

      Glad to find this blog…new to GF! Big help!

      Reply
  8. Chris M. Munoz May 6, 2015 at 12:18 am

    I have three boys who absolutely love chicken fingers and since one son was diagnosed we have stopped making anything coated with breadcrumbs. My husband found a Gluten free Italian breadcrumbs and brought it home to try. Although skeptical at first I was pleasantly surprised by the nice coarse texture and light crispy taste.

    Reply
  9. Bill June 9, 2015 at 11:19 am

    I wonder if my corn waffle pizza crust would work. I don’t like pizza dough subs. so I just for years have made simple corn waffles a little undercooked. Then I top them as I would pizza dough and bake them. Everybody likes them as much as any homemade pizza I make. So I would further cook and dry the waffles then turn them into bread crumbs seasoned or otherwise.

    Reply
  10. Cristina March 3, 2016 at 8:39 am

    Hi, I used to make spinach burgers that were so good, now I tried to make them with GF panko and they came out mushy tasting on the inside. What would be the best to try? The pretzels or the cereal or what?
    Thank you

    Reply
    1. Meg March 3, 2016 at 2:41 pm

      hmmm….you should definitely try the cereal first since it resembles panko the most! Good luck 🙂

      Reply
  11. Jon March 27, 2016 at 2:21 pm

    Thanks for the tip Meg! I look forward to trying these. I don’t have a food processor though, I think I will try using my blender maybe?

    Reply
    1. Meg March 27, 2016 at 8:12 pm

      A blender could work or if I am really desperate I have been known to use a ziploc bag and a rolling pin 😉

      Reply
  12. Troy June 5, 2016 at 6:51 pm

    My wife, daughter, and son are all gluten free eaters. But they all love sandwiches. We buy the Franz “Mountain White” and the “7 Grain”. Between the three of them, we go though 2+ loaves a week. But none of them like the heels. So I take the heels and save them in a Ziploc bag, in the refrigerator. At the end of the month we usually end up with anywhere between 8-14 heels. I then turn them into toasted bread crumbs, and store in an air tight container, until their needed.

    Reply
    1. Meg June 6, 2016 at 7:16 am

      That is such a great idea Troy! Thanks for sharing 🙂

      Reply
  13. Joanne June 22, 2016 at 10:50 pm

    I’m a baby GF, 3rd week in! I have been finding it hard as a lot of GF cereals here in the UK are pretty gross. But my biggest stumbling block was the other day when I realised I “can’t have” onion rings or breaded mushrooms. Your ideas are fab, cannot wait to try them and get my onion ring back!

    Do you have any ideas for good batter mixes? Like for fish n chips or fish sticks (our household prefers battered over crumbed when it comes to fish).

    Many Thanks

    Reply
  14. Susan July 23, 2016 at 9:40 pm

    Thanks for sharing- can’t wait to try it

    Reply
  15. Sharron October 29, 2017 at 6:14 pm

    brilliant! Who would have thought? Obviously not me. Thanks!

    Reply
  16. mel February 12, 2018 at 4:41 pm

    I have a recipe for chicken meatballs and calls for 1/2cup whole wheat crumbs -what would you suggest?

    Reply
    1. thismess February 12, 2018 at 8:01 pm

      I would try unsalted pretzel “bread crumbs” first – they’re a bit more dense. Let me know how it turns out!

      Reply
  17. Cyndi in NC April 8, 2020 at 4:20 pm

    Thank goodness for cleaver people like you. I have most of these things in my pantry too and never thought of this!! I’m only three years into the Celiac eating and am just now starting to do some scratch baking! Finding alternatives for pretty much everything in all areas of eating and cooking has been a real learning process. Can’t wait to use the “panko” crumbs in a salmon patty recipe I just found that appeals to me. This is a real help. Thanks so very much.

    Reply
    1. thismess April 8, 2020 at 5:49 pm

      Thank you so much for taking the time to comment! I am really glad that these tips will be helpful for you, it just makes my day!
      I realized after your comment that this post had some issues when we migrated to the new version of our website. I cleaned it up a bit so its a little easier to follow, but will definitely get some new images in here for you for reference ASAP! Let me know how your salmon patty turns out!

      Reply

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