Gluten-Free Bread Crumbs

5 from 1 vote

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.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Course: Main Course

Cuisine: American

Keyword: gluten-free bread crumbs, gluten-free bread crumbs recipe, gluten-free dairy-free bread crumbs

Servings: cups

Author: Audrey Roberts

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

Video

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