WAY better than the ones you can buy, these Homemade Gluten Free Bread Crumbs are incredibly EASY to make. So, whether you need bread crumbs for a specific recipe, or you have stale, inedible or ‘holey’ gluten free bread that you don’t want to waste, this recipe has you covered!
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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Don’t buy Gluten Free Bread Crumbs… Make them at home!
Let me introduce you to the world of Gluten Free Bread Crumbs… Not the super-expensive shop-bought variety, but ones you can make at home. They are WAY better than anything you’ll find in the shops. And (despite the ridiculous prices you might pay for gluten free bread), way cheaper too. Even better… they are INCREDIBLY EASY to make… So, if you don’t use homemade bread crumbs already, now’s the time to have a rethink.
Because whether you want to give a crunchy crumb top to Mac and Cheese, Roasted Stuffed Peppers or cauliflower cheese…. Or you need them to make Veggie Burgers, Scotch eggs, veggie sausage rolls, breaded chicken, or even a seasonal Christmas Pudding… Gluten Free Bread Crumbs in a gluten free kitchen are a must! Safe for Coeliacs (Celiacs) too 😘.
What’s the best bread to make Gluten Free Bread Crumbs?
ANY bread can be used to make bread crumbs… But obviously, if you want crumbs that are gluten free, you need gluten free bread… Shop bought or homemade… White, brown, wholemeal or sourdough… Loaves, rolls or baguettes… Vegan bread or bread with dairy and egg. All are good.
And let’s be honest… what other use is there for that hideously ‘holey’ gluten free and inedible bread you just bought from the supermarket?
I’ll be honest… I actually rarely buy supermarket gluten free bread. It’s not the most pleasant eating experience. But given that there is rarely any homemade gluten free bread left wanting, I tend to keep a few slices of shop-bought in the freezer, just for gluten free bread crumbs! Especially if they are to be used as a crunchy topping or crumb.
For recipes that need ‘fresh gluten free bread crumbs’, I always use homemade… And if there’s none in the kitchen, I knock up a speedy gluten free bread-maker wholemeal, because the crumbs (and therefore the dish) will taste better that way.
Does bread have to be stale for Homemade Bread Crumbs?
No… Although it’s easier to make bread crumbs with older, dryer bread or bread that has gone stale, fresh bread can also be used. It is likely to need drying out slightly before going through the blender/food processor though… Bread that is too ‘moist’, won’t break down easily and can sometimes also ‘clump’.
Maybe that’s where being gluten free is a bonus. Many commercial loaves are already pretty dry… So, any additional drying is minimal.
How to dry bread to make bread crumbs
If your bread is very fresh or still feels soft to the touch, it is recommended that it is dried out a little before processing into homemade bread crumbs.
- Cut the bread to be crumbed into slices or cubes and spread out on a tray. Leave uncovered at room temperature to dry out naturally for a good few hours (dependent on the bread, its current staleness and the climate). Turn the pieces occasionally to ensure the air gets to dry the full surface.
- If the bread is very fresh and you are in a hurry, the drying process can be sped up… Pop the slices or cubes on a tray and warm in an oven set at 130 C/250 F/Gas ½ for 8 to 10 minutes, turning once or twice during the process. Be sure to let the bread cool completely before grinding into crumbs.
Do I need to cut off the crust?
No. Not for standard dried or fresh gluten free bread crumbs (unless a recipe says otherwise). Simply dry and grind the lot… crusts and all. Panko Bread Crumbs are made differently… But I have this covered in a separate post…
What’s the difference between dried and fresh gluten free bread crumbs?
If you’re wondering what the difference is between dried and ‘fresh’ gluten free bread crumbs, let me explain… I make the distinction based on how long I need to store them for as much the intended use of the crumbs. So…
Dried bread crumbs have been dried as thoroughly as possible (usually in a low oven) to take all the moisture out. Because they are completely dry, they can be stored in an airtight container at room temperature. They are often used either as a topping for crunch (such as Mac and Cheese) or as a coating to be fried or baked (breaded chicken, Baked Zucchini Fries or veggie fritters, etc).
Fresh bread crumbs are softer and have only been dried just enough to be crumbed. They are not further dried in the oven. Fresh breadcrumbs are used in recipes that need to bind together, or that have a soft final texture. They are not there for crunch, but are usually an integral part of the recipe structure… I use fresh gluten free bread crumbs in Veggie Burgers, Veggie Sausage Rolls, Cashew Nut Roast and Christmas Pudding.
Tips for making the best homemade bread crumbs
Homemade bread crumbs are really easy to make… But it always helps to share a bit of wisdom on how to get the best out of any recipe and what to avoid.
- Make sure the bread has dried out enough to feel ‘stale’ and that slices or cubes are dry to the touch before grinding into crumbs. This is important whether making dried or fresh gluten free bread crumbs.
- Cut the bread into small-sized pieces before crumbing. Even if the bread is really dry, putting big chunks or stuffing whole slices into the blender/food processor is more likely to result in clumping or chunks that ‘refuse’ to break down.
- Don’t over-fill the blender. Grind in small amounts. This offers a smoother, more successful grinding process… Helps to avoid clumping… And gives better control over the final size of the crumbs.
- When making dried crumbs, spread them out in as fine a layer as possible on the baking tray before drying in the oven. Turn them frequently with a spatula to ensure they dry evenly and to avoid risk of over-browning.
You will probably have seen recipes that dry the bread completely in the oven before grinding into crumbs (and that is an option!)… However, I have always found drying the crumbs after grinding gives a result with better shelf-life and consistency.
Flavour them up
Sometimes, plain bread crumbs need something a little extra. So, if making them to coat veggies, chicken, halloumi or even to top stuffed peppers or lasagne, why not flavour them up. Simply add flavourings that will pair with the dish before blending/grinding… OR add and mix through after the crumbs are finished. Experiment with mixes, but remember that ‘less is more’… Go easy on the spice pot and add just a pinch or two!
Favourite additions at GFHQ are:
- Mixed or single herbs
- Garlic or onion powder or flakes
- Smoked or sweet paprika
- A little salt and pepper
- Cumin, turmeric, garam masala and other Indian spices
- Smoked salt or dulse (seaweed).
How to store homemade bread crumbs
Dried Bread Crumbs – Can be stored at room temperature in an airtight container, providing they have been completely dried and fully cooled before transferring. They should be good for up to a month.
They can also be stored in the fridge for a couple of months or in a freezer for up to three months.
Fresh Bread Crumbs – Can be stored in an airtight container in the fridge for up to 1 week. Or, frozen in an airtight bag/container for up to three months.
What equipment do I need to make bread crumbs?
The key equipment for making bread crumbs is either a food processor or a blender-grinder. Technically, you can make bread crumbs by completely drying out the bread, then crushing in a sealed airtight bag with a rolling pin… But I recommend the blender method, both for simplicity and consistency. For larger amounts, I use a Vitamix A2300i… However my much simpler grab and blend PROMiXX MiiXR X7 ‘smoothie’ blender is absolutely brilliant. Quite possibly the best bit of blending/griding kit I’ve ever owned.
Other than a blender, if you’re making dried gluten free bread crumbs, you’ll also need an oven and a baking tray.
Ready to make Gluten Free Bread Crumbs?
And that’s it! The instructions and printable recipe card for making gluten free bread crumbs is below… If there’s anything else you need, just shout. Leave a comment, or contact me by email. And if you haven’t done already, why not subscribe to our weekly ‘catch up’ newsletter? To do this, fill in the box below the post or on the Home Page.
For everything else, there’s our Gluten Free Recipe Index with hundreds of great recipes… All shared for Free. Grab a cuppa, give yourself a break and browse for inspiration. I promise that every recipe is doable. (I’m not a trained cook or chef and only have an O’Level Domestic Science to my name… If I can make stuff, anyone can!)
Even better… None of the recipes taste gluten free. And that’s a PROMISE.
Other ‘how to’ recipes at Gluten Free Alchemist you might need…
Homemade Gluten Free Bread Crumbs
Key equipment
- blender/food processor
- Baking tray optional
- baking paper optional
- Oven optional
Ingredients
- bread Any amount. Any type.
Instructions
To dry the bread
- If the bread is not already old, stale and dry, it will need to be dried a little before ‘crumbing’. This will help prevent it clumping in the blender and will ensure an even grind.
- You do not need to cut off the crusts.
- Cut the bread to be crumbed into slices or cubes and spread out on a tray. Then, either…
- 1. Leave uncovered at room temperature to dry out naturally for a few hours/day (dependent on the bread, its current staleness and the climate). Turn the pieces occasionally to ensure the air gets to dry the full surface. Or…
- 2. If the bread is very fresh and you are in a hurry, lay the slices or cubes on a tray and warm in an oven set at 130 C/250 F/Gas ½ for about 8 to 10 minutes, turning once or twice during the process. Be sure to let the bread cool completely before grinding into crumbs.
Fresh Bread Crumbs (not dried)
- Cut the dried bread into small pieces (this will help them grind more easily).
- Transfer some of the bread pieces into a blender/grinder or food processor. It is better to grind small amounts in batches to ensure the bread breaks down easily and does not clump.
- Blend/grind until the bread has been reduced to crumbs of the size desired.
- Transfer the crumbs to an airtight container.
- Repeat the grinding process until all the bread has been used.
- If the crumbs have been ‘warmed’ by the grinding process, make sure they are completely cool before sealing the container (warmth will accelerate any potential moulding).
- Fresh breadcrumbs can be used immediately; Stored in an airtight container in the fridge for up to 1 week. Or, frozen in an airtight bag/container for up to three months.
Dried Bread Crumbs
- Pre-heat the oven to 130 C/250 F/Gas ½
- Base-line a large baking sheet with baking paper. (Baking paper is not essential, but will help in transferring the crumbs to storage once dried).
- Cut the dried bread into small pieces (this will help them grind more easily).
- Transfer some of the bread pieces into a blender/grinder or food processor. It is better to grind small amounts in batches to ensure the bread breaks down easily and does not clump.
- Blend/grind until the bread has been reduced to crumbs of the size desired.
- Transfer the crumbed bread to the baking sheet and spread as thinly as possible.
- Place the crumbs in the oven and bake for 10 to 15 minutes (or until the crumbs are fully dry and crunchy). Stir frequently while they bake to ensure they dry evenly and do not over-colour.
- Cool completely on the baking tray.
- Either use straight away, or transfer to an airtight container. The baking paper is helpful to lift and direct the crumbs into the container as helpful.
- Store at room temperature in an airtight container for up to a month; In the fridge for a couple of months; Or in a freezer for up to three months.
Notes
• Garlic or onion powder or flakes
• Smoked or sweet paprika
• A little salt and pepper
• Cumin, turmeric, garam masala and other Indian spices
• Smoked salt or dulse (seaweed).
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Homemade Gluten Free Bread Crumbs shared with
- Cook Blog Share 2022 Week 8 with Farmersgirl Kitchen
- What’s for Dinner #354 with The Lazy Gastronome
- Full Plate Thursday #576 with Miz Helen’s Country Cottage
- Fiesta Friday #419 with Angie
This is such a good idea. Panko is something I always have in my larder and I imagine sourcing a GF version is nigh on impossible. Great that you have come to the rescue and I expect homemade is better anyway.
I love that you address the basics for people who are gluten free. When you are just starting out it’s very confusing. I went gluten free for a couple of years to control gall bladder attacks (and it worked), but I had no idea it was in things like soy sauce. I had no idea how to make a good bread. Your site is perfect. I’m no longer gluten free (no gall bladder!), but I have family with celiacs – Thanks for sharing at the What’s for Dinner party! Enjoy the rest of your week.
Thank you SO much Helen. That’s lovely (and very welcome) feedback.
It can be so confusing and no one really tells you at the start what to be aware of.
I hope that I can make it a little easier, at least for some. xx