Gluten Free Breadcrumbs

Gluten free breadcrumbs are so easy that I almost don’t feel like I can call it a recipe.

The problem we on a gluten free diet face on a daily basis is the price of our staple foods.

Bread and pasta are two that instantly spring to mind. But unlike pasta, the added problem with bread is that once it gets stale you can’t simply shove it in the cupboard and forget about it until you need it again.  

Unless you make gluten free breadcrumbs.

We’ve all been there, buying expensive gluten free bread and letting it languish on the counter top until suddenly you remember about it. Or it’s just too big a loaf for you to get through on your own. Now it’s old and stale, terrible for a sandwich and hours away from becoming mouldy.

Well, there’s still a huge amount you can do with it if you turn it into breadcrumbs.

It’s as easy as tearing up the bread, adding it to a food processor (chopping by hand with a knife is also an option if you don’t own a food processor) and then putting into the oven on a low heat.

The goal here is to dry out the bread, and it will last for six months (i’ve probably kept mine even longer) in a sealed container in the cupboard.

They then become a versatile weapon in your gluten free armoury, allowing you do make all kinds of dishes afterwards!

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Gluten Free Breadcrumbs

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

Keep these gluten free breadcrumbs in the pantry and use them for all kinds of dishes over the coming weeks and months!

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Ingredients

• 5 slices of gluten free bread (or, really, as many as you have lying around)
• Pinch of salt

Instructions

1. Preheat oven to 150℃
2. Tear your bread into chunks and add to a food processor.
3. If chopping by hand, use a sharp knife and chop finely. Once the chunks are small, rock back and forth as you would with a herb or with garlic to ensure the pieces are as small and broken down as possible.
4. Put breadcrumbs onto a baking tray and spread evenly.
5. Bake in the oven for about ten minutes, then check they aren’t browning too fast and stir
6. Return to the oven for another 5-10 minutes or until breadcrumbs are browned all over.
7. Remove from the oven and allow to cool for half an hour before transferring to an airtight container and storing in the cupboard.