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.