Make affordable, homemade Gluten Free Bread Crumbs in minutes! Enjoy meatloaf, chicken fingers, and meatball recipes again with this easy recipe or discover gluten free breadcrumb substitutes!
Best Gluten Free Bread Crumbs
A search for the best gluten free bread crumbs proves difficult. They are expensive, perishable, and sold in small, pricey amounts. Making easy, homemade gluten free bread crumbs saves money and repurposes expensive store bought gluten free bread!
Whether you are looking for gluten free breadcrumb alternatives or want to learn how to make the best gluten free breadcrumbs, I’ll show you how!
Equipment Needed to Make Homemade Bread Crumbs
Making wheat free bread crumbs requires either a food processor or a blender and a baking sheet. However, if you don’t own a food processor or blender, read below on how you can still make breadcrumbs without any special equipment!
Making BreadCrumbs Without a Food Processor:
Enjoy homemade breadcrumbs in no time by using alternative kitchen equipment. Although using a food processor is the most efficient way, there are many different options!
For fresh or stale bread, use a blender, spice grinder, or coffee grinder to make your bread crumbs. Process in smaller amounts and then transfer to a baking sheet.
Wipe down the inside of the spice grinder or coffee grinder thoroughly first. Otherwise, your bread crumbs may end up tasting a little more like oregano and coffee than you hoped.
If you are using dry, toasted bread to make breadcrumbs, you have a few more options – most of which you probably have on hand in your kitchen. Ideally, the bread would sit out for a couple of days and then be toasted before using one of these methods.
- Rolling pin with bread placed inside ziplock bag.
- Cheese box grater
- Mallet with bread placed inside ziplock bag.
- Heavy pot with bread placed inside ziplock bag.
How To Make Gluten Free Bread Crumbs Recipe (Cheaply!)
Not only is making homemade bread crumbs easy, but it can also be made with leftover bread that often gets thrown away. When I’m able to use food that would otherwise go to waste, it definitely puts a smile on my face knowing I’m being resourceful and saving our family money.
Use any leftover bread you have on hand, even stale bread, as long as there is no mold.
It is also a good use of bread heels, as those are often discarded. I keep a ziplock bag in my freezer with heels I add to with every loaf. Once I have a supply, I’ll make a quick batch of gluten free bread crumbs to store back in the freezer.
Substitution / Alternatives For Gluten Free Breadcrumbs
If you don’t have gluten free bread crumbs on hand, here are some easy gluten free substitutes for bread crumbs. If using cereal, pretzels, nuts, or chips crush them finely in a food processor or place them in a ziplock bag and crush with a rolling pin or mallet.
- Almond flour or almond meal
- Corn flakes (not all corn flakes are gluten free, so be sure to check ingredients)
- Gluten free crackers
- Rolled oats (used certified gluten free)
- Crushed nuts
- Gluten free pretzels
- Potato chips
- Rice or Corn Chex cereal
What Type of Bread Should I Use?
When making a gluten free bread crumbs recipe, use any bread that is gluten free, either one type or a mixture. This applies if you are making breadcrumbs that aren’t gluten free as well.
Frozen, stale, gluten free bread failures (both store bought or homemade) and heels all work well. So don’t throw away anything!
If you know you will be making the homemade breadcrumbs in a few days, you can also let the bread sit out so it hardens. After processing the bread, the crumbs will take a shorter time to toast and dry out in the oven.
How to Store Breadcrumbs
Store breadcrumbs in an air-tight container in the refrigerator for up to one month, the freezer up to six months, or the pantry for up to two weeks.
Regardless of your method of storage, be sure there is no moisture in the container and label the container with the date.
Gluten Free Panko
Originating in Japan, Panko is made of white bread and is typically airier, lighter and more coarse in texture. Panko bread crumbs are not gluten free on their own, but can easily be made with gluten free white bread.
To make gluten free Panko grate the bread into coarser crumbs. The best method is to use the grater disc with the food processor.
Italian Gluten Free Bread Crumbs
To season your bread crumbs, consider turning them into a seasoned Italian version. When grinding the bread in the food processor add garlic powder, onion powder, and Italian seasoning. (Amounts are shown in recipe card below).
Transfer the bread crumbs to a baking sheet and bake in a 400ºF oven for 10-15 minutes, stirring halfway.
Tips and Tricks
- Save bread heels, stale bread, or bread failures in a freezer bag. When you have enough, make a batch of bread crumbs, and store crumbs back in the freezer.
- After the bread crumbs have been made, they do not have to be thawed before using in recipes. Just take what you need from the freezer bag and use immediately.
- If using frozen bread, thaw before processing so crumbs will be uniform.
- Make as little or much as you want. Generally, one piece of bread will make 1/4 – 1/3 cup bread crumbs, based on the size of the slice.
- If using more than 10 bread slices, split the crumbs between two pans. Overcrowding the pan will cause the crumbs to steam rather than toast.
Recipes To Use With Gluten Free Bread Crumbs
- Baked Breaded Pork Chops
- Gluten-Free Stuffed Mushrooms
- Baked Mac and Cheese
- Broccoli Cauliflower Casserole
- Italian meatloaf
- Pork meatloaf
- Broccoli and Cheese Bake
SAVE THE BEST GLUTEN FREE BREAD CRUMBS TO YOUR PINTEREST BOARD!
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Gluten Free Bread Crumbs
Ingredients
- 10 slices gluten free bread (heels or slices), any kind
Optional Italian Bread Crumbs (add for every 2 cups bread crumbs)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 400°F. Set oven rack to center position.
- Thaw bread, if frozen. Place bread in food processor or Vitamix. If making Italian bread crumbs, add seasonings. Pulse for coarse bread crumbs or process up to 1 minute for fine bread crumbs.
- Transfer breadcrumbs to an ungreased baking sheet. Bake for 10 minutes. Remove from oven and stir. Bake for 3-5 minutes longer, or until bread crumbs are toasted and dry to the touch.
- Cool completely on baking sheet. Transfer to an airtight container to store in the freezer, refrigerator, or pantry.
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Equipment Needed
Recipe Notes
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What Type of Bread Should I Use?
Use any bread that is gluten free, one type or a mixture. Frozen, stale, gluten free bread failures (both store bought or homemade) and heels all work well. So don’t throw away anything! If you know you will be making the homemade breadcrumbs in a few days, you can also let the bread sit out so it hardens. After processing the bread, the crumbs will take a shorter time to toast and dry out in the oven.ÂÂ
How to Store Bread Crumbs
Store in an air-tight container in the refrigerator for up to one month, the freezer up to six months, or the pantry for up to two weeks. Regardless of your method of storage, be sure there is no moisture in the container and label the container with the date.ÂÂ
Tips and Tricks
- After the bread crumbs have been made, they do not have to be thawed before using in recipes. Just take what you need from the freezer bag and use immediately.Â
- If using frozen bread, thaw before processing so crumbs will be uniform.Â
- Make as little or much as you want. Generally, one piece of bread will make 1/4 – 1/3 cup bread crumbs, based on the size of the slice.
- If using more than 10 pieces of bread, split the crumbs between two pans. Overcrowding the pan will cause the crumbs to steam rather than toast.Â
- To make panko bread crumbs, cut the crusts off first, use slices rather than heels, and grind into coarser crumbs before drying in oven.Â
Nutrition
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Emily says
I was super hopeful but when I checked on them at nine minutes all the edges were burned. I think 400° could be too high.
Melissa says
Hi Emily,
I’m so sorry to hear this! Especially with precious GF bread! It sounds like your oven might run a little hot, but they do toast from the outside in. If I accidently leave them in too long I usually just give them a stir to disperse the overcooked edges to the middle and re-toast so everything is even. Does that make sense?
Best,
Melissa