Ingredients
Directions 4 steps | 20 Minutes
For the regular gluten free breadcrumbs: Measure and gather all ingredients. Cut the bread into small cubes and place them on a baking sheet in a single layer. Bake in the oven for 10 minutes at 320°F. Let cool. Add bread cubes into a food processor with parsley, salt and pepper. Mix until the breadcrumbs are finely processed.
For the panko rice breadcrumbs: Measure and gather all ingredients. Place rice cereal into a food processor with salt and black pepper. Process until finely ground and fully combined, about 30 seconds. Stir in the paprika.
For the almond breadcrumbs: Measure and gather all ingredients. Place almonds into a food processor with salt and black pepper. Process until finely ground and fully combined, about 30 seconds. Stir in the flax seeds and sesame seeds.
Use the gluten free breadcrumbs in a variety of ways and dishes. Combine with Parmesan cheese and use as a topping for baked gluten free pastas or gratins; coat chicken, pork or fish for either frying or baking until crispy; use in homemade crab cakes or meatballs, and more!
Notes:
You can store gluten free breadcrumbs in an air-tight glass container for up to a month or freeze it for couple of months. Defrost at room temperature before using in recipes.
FOOD FOR THOUGHT?
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