Easy, Homemade Gluten Free Bread Crumbs Recipe
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I am just a picky soul when it comes to the food I eat and I think everything homemade is just better than store-bought, and that includes homemade gluten-free bread crumbs. I never really needed to make gluten-free breadcrumbs until I wanted to make my Grammy’s Thanksgiving Dressing AKA stuffing. It truly is the best turkey dressing and deserves a spot on this blog, but for today we are focusing on the breadcrumbs. I’ve read a bit about using pork rinds for breadcrumbs and I am super curious about how that would work and taste… an experiment for another day!
I love being able to control the seasonings in the bread crumbs, as well as the size. Whether I’m making meatballs or making Grammy’s turkey dressing, it’s perfection when starting with your own breadcrumbs. Homemade breadcrumbs > store-bought breadcrumbs, and this gluten-free breadcrumb recipe will rival traditional breadcrumbs, so let’s dive in!
What You Will Love About This Recipe:
- Quite literally the easiest thing you will ever make
- You control the flavors and seasonings
- You control the size of bread crumb
- Ensure quality ingredients
- Versatile – gluten free breadcrumbs can be used in so many dishes! Salmon patties, meatballs, Thanksgiving dressing and more!
Ingredient List:
- the main ingredient LOL = slightly stale gluten free bread
- I like to use my homemade bread or dinner rolls. My favorite bread to use from the grocery store is the Canyon Bakehouse
- Optional seasonings of your choice – Mine totally vary based on what I am using them in – BUT I have included some season options below!
Instructions for Easy Gluten-Free Breadcrumbs:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). This temperature is ideal for drying out the breadcrumbs without burning them.
- Prepare the Bread:
- Using a food processor, tear or cut the bread into medium-sized chunks and place them in the processor bowl. Pulse the bread a few times, pausing to check the crumb size. For finer breadcrumbs, pulse until the pieces resemble coarse sand. For panko-style crumbs (traditional panko breadcrumbs) , pulse just a few times until you have larger, coarse pieces.
- Spread Breadcrumbs on the Pan:
- Pour the breadcrumbs onto a baking sheet in an even layer. If you’re making a large batch, use a second baking sheet to avoid crowding; this ensures even drying and browning.
- Season the Breadcrumbs:
- Sprinkle your desired seasonings over the breadcrumbs. Start with about 1/2 teaspoon of sea salt and a 1/4 teaspoon of pepper, and adjust as desired. Add a pinch of dried rosemary and the smallest amount of garlic powder for a hint of flavor. If you’re adding thyme or oregano, use about 1/4 teaspoon each. You could add a tablespoon of olive oil to add the herbs in adhering (could also use vegetable oil but I try to avoid this). Tip: Crush dried herbs lightly between your fingers before adding to release more flavor.
- Toss to Coat Evenly:
- Using a spatula or your hands, gently toss the breadcrumbs on the baking sheet until the seasonings are evenly distributed. Make sure the breadcrumbs remain in a single layer to promote even drying and browning. TIP: line the baking sheet with parchment paper if you are concerned the breadcrumbs will stick to the pan.
- Bake the Breadcrumbs:
- Place the baking sheet in the preheated oven and bake for about 10 minutes, keeping a close eye as gluten-free bread can brown quickly. At the halfway point (around 5 minutes), use a spatula to flip and stir the crumbs. This ensures that all sides dry evenly and become golden brown.
- Check for Doneness:
- The breadcrumbs are ready when they are golden brown, crunchy to the touch, and dry. If they’re not fully dried after 10 minutes, continue baking for an additional 2-3 minutes, checking frequently to avoid burning, but we definitely want that crispy texture.
- Cool Completely:
- Remove the baking sheet from the oven and for best results let the breadcrumbs cool completely on the sheet. This prevents condensation from forming, which can make them soggy when stored.
- Store the Breadcrumbs:
- Transfer cooled breadcrumbs to an airtight container. For short-term storage, use a mason jar (any glass jar will do) and keep them in the pantry for up to one month. For longer storage, refrigerate for up to 3 months or freeze for up to 6 months. When using frozen breadcrumbs, let them come to room temperature or lightly toast them for a fresher flavor and texture.
Seasoning Styles
1. Italian Herb Blend
- Ingredients: Dried basil, oregano, garlic powder, onion powder, parsley, salt, and a pinch of red pepper flakes to make Italian bread crumbs. You could also use Italian seasoning.
- Use in: Pasta bakes, meatballs, or eggplant Parmesan for an Italian vibe.
2. Smoky & Spicy
- Ingredients: Smoked paprika, cayenne pepper, garlic powder, black pepper, and a touch of brown sugar.
- Use in: Breaded chicken, fish tacos, or potato croquettes for a kick of heat.
3. Lemon & Herb
- Ingredients: Lemon zest, thyme, rosemary, and a hint of dill with salt and pepper.
- Use in: Seafood dishes, roasted vegetables, or topping for casseroles for a refreshing zing.
4. Garlic Parmesan
- Ingredients: Grated Parmesan, garlic powder, parsley, and a bit of black pepper.
- Use in: Great on Italian-style dishes, like chicken Parmesan or garlic bread.
5. Asian-Inspired or Japanese Cuisine
- Ingredients: Sesame seeds, ground ginger, garlic powder, and a dash of soy sauce powder.
- Use in: Crispy tofu, stir-fry toppings, or coating for Asian-style fish.
6. Herb & Nut Mix
- Ingredients: Finely ground almonds, rosemary, thyme, sage, salt, and pepper.
- Use in: Root vegetables, veggie patties, or as a crust on lamb or pork chops for an earthy, nutty finish.
7. Southwestern Blend
- Ingredients: Chili powder, cumin, smoked paprika, garlic, and lime zest.
- Use in: Mexican-style casseroles, breaded chicken, or sprinkled on nachos for a bold flavor.
Perfect Pairings or Uses:
1. Italian Dishes
- Parmesan & Herb Breadcrumbs: Perfect for Italian dishes like gluten-free pasta, chicken Parmesan, or stuffed mushrooms.
- Garlic and Basil: Works wonderfully in Italian meatballs or baked ziti.
2. Asian-Inspired Dishes
- Panko-Style Gluten-Free Breadcrumbs: Use plain or with a touch of ginger and garlic powder for crispy coatings on tempura or tofu.
- Sesame and Green Onion: Adds a flavorful crunch to stir-fries or crispy chicken.
3. Classic Comfort Foods
- Plain or Seasoned Breadcrumbs: Ideal for classic fried chicken or as a topping for mac and cheese.
- Smoked Paprika & Cayenne: Adds a smoky, spicy flavor to potato croquettes or fried zucchini.
4. Vegetarian and Vegan Dishes
- Nutritional Yeast and Almond Flour: Great for adding cheesy, nutty flavors to veggie casseroles or vegan meatballs.
- Herbed Coconut Flour Mix: Perfect for giving a tropical or nutty taste to roasted veggies or baked tofu.
5. Mediterranean Cuisine
- Olive Oil & Herb Breadcrumbs: Pairs well with eggplant Parmesan or stuffed peppers.
- Lemon Zest & Thyme: Brightens up baked fish or grilled veggies.
Tips and Tricks:
Making the best gluten-free breadcrumbs involves selecting the right bread, using optimal drying and seasoning methods, and storing them correctly. Here are some pro tips to elevate your homemade gluten-free breadcrumbs:
1. Use Stale Bread or Toasted Bread
- For the best texture, start with slightly stale gluten-free bread, as it’s easier to turn into crumbs. If the bread is fresh, toast it lightly before processing to get that dry, crunchy texture.
2. Choose the Right Bread Type
- Different gluten-free breads (white, multigrain, or seed-based) yield different flavors and textures. White bread is neutral and versatile, while multigrain bread adds a nutty, hearty flavor.
3. Control the Crumb Size
- Pulse the bread in a food processor for fine crumbs, ideal for coatings or mixing into dishes. For chunkier, panko-style crumbs, pulse less, which makes them ideal for topping casseroles or creating a crisp crust.
4. Dry Out Thoroughly in the Oven
- Bake bread pieces at a low temperature (300°F / 150°C) until thoroughly dry. This step prevents soggy crumbs and ensures they stay crispy when used in cooking.
5. Add Seasoning for Flavor
- Mix in seasoning while the crumbs are still warm after baking. Italian herbs, garlic powder, paprika, and even lemon zest add a big flavor boost. Customize according to the dish for a unique touch.
6. Enhance with a Bit of Oil (for Baking)
- For bread crumbs meant for baking, toss with a small amount of olive oil. This helps them brown better in the oven, giving a more authentic crisp.
7. Store Properly to Keep Fresh
- Place breadcrumbs in an airtight container. They can last up to a week in the fridge or up to three months in the freezer. When ready to use, just toast them lightly to refresh their crunch.
8. Experiment with Mix-Ins
- Try adding finely ground nuts (like almond flour) for extra richness or shredded Parmesan for Italian dishes. These additions can take breadcrumbs from simple to gourmet.
Check out the recipe card below!
Easy, Homemade Gluten Free Bread Crumbs Recipe
Print RecipeIngredients
- the main ingredient LOL = slightly stale gluten free bread I like to use my homemade bread or dinner rolls but my favorite bread to use from the grocery store is the Canyon Bakehouse
- Optional seasonings of your choice What I use will totally vary based on what I am using them in – BUT I have included some season options above!
Instructions
- Preheat your oven to 325°F (165°C). This temperature is ideal for drying out the breadcrumbs without burning them.
- Using a food processor, tear or cut the bread into medium-sized chunks and place them in the processor bowl. Pulse the bread a few times, pausing to check the crumb size. For finer breadcrumbs, pulse until the pieces resemble coarse sand. For panko-style crumbs (traditional panko breadcrumbs) , pulse just a few times until you have larger, coarse pieces.
- Pour the breadcrumbs onto a baking sheet in an even layer. If you’re making a large batch, use a second baking sheet to avoid crowding; this ensures even drying and browning.
- Sprinkle your desired seasonings over the breadcrumbs. Start with about 1/2 teaspoon of sea salt and a 1/4 teaspoon of pepper, and adjust as desired. Add a pinch of dried rosemary and the smallest amount of garlic powder for a hint of flavor. If you’re adding thyme or oregano, use about 1/4 teaspoon each. You could add a tablespoon of olive oil to add the herbs in adhering (could also use vegetable oil but I try to avoid this). Tip: Crush dried herbs lightly between your fingers before adding to release more flavor.
- Using a spatula or your hands, gently toss the breadcrumbs on the baking sheet until the seasonings are evenly distributed. Make sure the breadcrumbs remain in a single layer to promote even drying and browning. TIP: line the baking sheet with parchment paper if you are concerned the breadcrumbs will stick to the pan.
- Place the baking sheet in the preheated oven and bake for about 10 minutes, keeping a close eye as gluten-free bread can brown quickly. At the halfway point (around 5 minutes), use a spatula to flip and stir the crumbs. This ensures that all sides dry evenly and become golden brown.
- The breadcrumbs are ready when they are golden brown, crunchy to the touch, and dry. If they’re not fully dried after 10 minutes, continue baking for an additional 2-3 minutes, checking frequently to avoid burning, but we definitely want that crispy texture.
- Remove the baking sheet from the oven and for best results let the breadcrumbs cool completely on the sheet. This prevents condensation from forming, which can make them soggy when stored.
- Transfer cooled breadcrumbs to an airtight container. For short-term storage, use a mason jar (any glass jar will do) and keep them in the pantry for up to one month. For longer storage, refrigerate for up to 3 months or freeze for up to 6 months. When using frozen breadcrumbs, let them come to room temperature or lightly toast them for a fresher flavor and texture.
