Gluten-Free Bread Crumb Recipe
Updated
Gluten-free bread crumbs are one of my favorite pantry staples. But instead of purchasing them at the store, I prefer to make my own at home. It’s easy to do, cost-effective, and, more importantly, I know exactly what ingredients are being used. I make this gluten-free bread crumb recipe entirely gluten-free, dairy-free, and vegan, so I can use them in recipes for my whole family! This simple method is also a great way to use up bread that’s starting to get stale.
Homemade Gluten-Free Bread Crumbs
This recipe is so easy to make! I always save the ends of the bread that my kids won’t eat and repurpose them into something they will eat. I make everything from gluten-free turkey meatballs to gluten-free stuffed mushrooms with these bread crumbs! They crisp up beautifully in the oven and add a great texture to any recipe. Make a big batch and keep them in the freezer for whenever you need them!
Ingredients
- Gluten-Free Bread: This is all you need to make gluten-free bread crumbs! I don’t add any butter or oil to this recipe at all. Store-bought or homemade bread both work well. I like to use my easy gluten-free bread, but even gluten-free dinner rolls work great. Make sure your chosen bread is also dairy-free to keep this recipe non-dairy.
- Optional Seasonings: I’ve included two seasoning options in this recipe. One is a basic blend for savory recipes, and the other is a herby option that’s perfect for Italian-inspired dishes. You can find the seasoning measurements in the recipe card below.
Tips and Suggestions
- I recommend not using bread that was baked the same day. Freshly baked bread is too soft and will not crisp up in the oven well.
- Slice the bread into equal-sized pieces for even cooking.
- If using store-bought bread, check the ingredients list to make sure it’s gluten-free and dairy-free.
Can I Use Frozen Bread?
Yes, I almost always use bread that has been frozen and thawed. It’s a great way to use leftover bread that may otherwise go to waste! Let the bread defrost on the countertop (I place it on a paper towel-lined baking pan to absorb any excess moisture), and use as directed in the recipe.
Do I Need to Use a Food Processor?
No! You can easily make this recipe if you don’t have a food processor. After the bread cubes are cool, add them to a large plastic storage bag and partially seal it. Use a rolling pin to crush the toasted bread into crumbs.
Serving Suggestions
Bread crumbs are an important product to have in your pantry. There are so many delicious recipes that call for them! Here are some of my favorite ways to use this gluten-free bread crumb recipe:
- In my gluten-free meatloaf recipe
- As a coating for baked BBQ chicken thighs
- Sprinkled over casseroles for added texture
- In gluten-free salmon cakes with dill sauce
- Mixed into stuffing recipes for Thanksgiving
Storage Instructions
I keep my gluten-free bread crumbs in an airtight container. You can also place them in a plastic storage bag. They’ll stay fresh for up to 1 month when stored at room temperature. They can also be frozen for up to 3 months.
More Gluten-Free Bread Recipes to Try!
- Bread Machine Gluten-Free Bread
- Gluten-Free Sourdough
- Gluten-Free Baguette
- Gluten-Free Pita Bread
- Gluten-Free Flat Bread
Gluten-Free Bread Crumbs
Ingredients
- 4 cups gluten-free bread, cubed
Instructions
- Preheat oven to 350°F
- Cut the gluten-free bread into 1-inch cubes.
- Place the cubed bread on a baking sheet and bake on the middle rack for 10-15 minutes or until crisp. The bread cubes should be lightly browned.
- Allow the bread cubes to cool on the baking pan for 10 to 15 minutes.
- Add the toasted bread cubes into a food processor. Process the bread on high speed for 30 seconds for a coarse texture, or 1 minute for a fine texture. For even finer crumbs, pulse until the desired size is reached.
- If you're not using them immediately, place in an airtight container and store or a freezer bag and freeze for future use.
- For an Italian seasoning blend mix in the following seasoning into the finished crumbs: 1 teaspoon salt, 1 teaspoon garlic powder, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon dried oregano, 1⁄2 teaspoon dried basil
- For a savory seasoning blend mix in the following seasoning into the finished crumbs: 1 teaspoon salt, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon dried sage, 1⁄2 teaspoon dried thyme, 1⁄2 teaspoon dried oregano
Notes
- I almost always use bread that has been frozen and thawed. Let the bread defrost on the countertop (I place it on a paper towel-lined baking pan to absorb any excess moisture), and use as directed in the recipe.
- For dairy-free option use gluten-free and dairy-free bread.
- Mama says, “check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Bread Crumbs Step-by-Step
Preheat oven to 350°F. Cut the gluten-free bread into 1-inch cubes to make 4 cups total.
Place the cubed bread on a baking sheet and bake on the middle rack for 10-15 minutes or until crisp. The bread cubes should be lightly browned. Allow the bread cubes to cool on the baking pan for 10 to 15 minutes.
Add the toasted bread cubes into a food processor. Process the bread on high speed for 30 seconds for a coarse texture, or 1 minute for a fine texture. For even finer crumbs, pulse until the desired size is reached.
If you’re not using them immediately, place in an airtight container and store or a freezer bag and freeze for future use.
I have tried several of your recipes and they have all been fabulous! Just made the crispy salmon cakes today — another great one! To make that one even cheaper, you don’t have to make the dipping sauce. Looking forward to trying this recipe, as going GF is quite expensive. Thanks for all you do to help others. What a blessing you are to us! I bought 2 of your cookbooks. Didn’t know why I felt I needed two, then found out my nephew was diagnosed with Celiac, so I already had the cookbook to give him the next time he was in town.
These came out great!! I worreid they may burn without oil or be crunchy on the outside but not the inside, I was so very wrong! Super crunchy and perfect 🙂 thank you for this great recipe!