Gluten-Free Bread Crumbs
Making your own homemade gluten-free bread crumbs takes very little work, and they are so much tastier than the store-bought kind!
Servings: 4 (1/4 cup per serving)
Calories: 116kcal
Equipment
Ingredients
- 5 slices 5 ounces gluten-free bread (see Cooking Notes below)
Instructions
- Preheat the oven to 350°F. Cover a rimmed baking sheet with parchment paper.
- Tear or cut up the bread slices into about 1-inch pieces and spread them out in a single layer on the pan.
- Bake for about 7 minutes. Flip each piece over and bake another 3 minutes or until the bread is golden and toasted. Remove the pan from the oven. Carefully transfer the parchment paper with bread pieces to a cooling rack and let the bread cool completely (about 5 minutes).*
- Place the cooled bread pieces in a food processor or blender. Process/blend until the breadcrumbs are fine. They are ready to use in any recipe now!
Notes
- I prefer to use a 100% whole grain loaf, like Canyon Bakehouse or Udi’s brands.
- Instead of baking the bread, you can set the torn-up bread on the counter for a few days until it gets hard and stale. Then, process it into breadcrumbs.
Nutrition
Calories: 116kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Cholesterol: 8mg | Sodium: 145mg | Fiber: 1g | Sugar: 3g