Easy foolproof gluten-free breadcrumbs using any brand of gluten-free bread! These breadcrumbs work great in meatloaf or meatballs, for fried chicken, or as a crispy crunchy pasta or salad topping!
With so many great gluten-free bread brands out there these days, it's super easy to make delicious homemade gluten-free breadcrumbs.
These breadcrumbs work just like any other breadcrumbs or panko. Use them to keep gluten-free meatballs or meatloaf moist and tender, dredge fish or chicken in breadcrumbs to pan-fry or air-fry, or, one of my personal favorites, as pasta or salad topping.
What to Love about Homemade Gluten-Free Breadcrumbs
- Crispy: They're super crispy, so they soak up moisture well in casseroles and add the perfect crunch to pasta or salads
- Easy: This recipe is so quick and easy to make
- Use up Bread: If you've got stale bread or the undesireable bread heels, those are perfect for homemade breadcrumbs.
- Make-Ahead: You can make them ahead in bulk and store them in the freezer for months! I always have homemade breadcrumbs in my freezer.
- Versatile: They're versatile. Want to use them as a pasta or salad topping? Mix in a tiny splash of olive oil, salt, and Italian seasoning to give them a flavor boost!
Ingredients for Gluten-Free Breadcrumbs
To make these breadcrumbs, you only need ONE thing: gluten-free bread. It can be stale, it can be the heels no one wants, it can be a fresh loaf - anything will work!
See below if you'd like to season your breadcrumbs!
Best Gluten-Free Bread for Breadcrumbs
The great thing about this recipe is that you can use any brand of gluten-free bread. I've even used leftover gluten-free hamburger buns! Most often, I save the less desirable heel of gluten-free loaves of bread in an airtight bag in my freezer until I'm read to make a batch of breadcrumbs.
My favorite gluten-free breads to use for sandwiches and breadcrumbs are Canyon Bakehouse Mountain White and any of the Arise Bakery loaves.
How to Make Homemade Gluten-Free Breadcrumbs
Many traditional homemade breadcrumb recipes call for placing bread directly into the food processor. While this may work with stale bread, gluten-free bread tends to be a bit gummier, so even with stale bread, it's more likely to turn into rubbery globs in the food processor.
Instead, follow this method for perfect foolproof breadcrumbs! Begin by preheating the oven to 350°F.
Start with slices of gluten-free bread - it can be fresh, stale, frozen, or even just the rejected ends - and slices it into 1-inch cubes. How much bread you use is up to you!
Spread the cubes out in a single layer on 1-2 baking sheets.
Bake, tossing occasionally, until the bread is completely dry and just beginning to turn golden, 15-20 minutes.
Transfer the toasted bread cubes to a food processor and let sit for 5-10 minutes to cool slightly.
Pulse in the food processor until finely ground. That's it! Use immediately or store for future use.
Hint: The oven timing will depend on how dry your bread is, so after 10 minutes, check on it every couple of minutes, until crisp and just golden brown.
Seasoned Gluten-Free Breadcrumbs
If you want seasoned gluten-free breadcrumbs, toss ½ cup of breadcrumbs with 2 teaspoons of extra virgin olive oil, ¼ teaspoon salt, and ¾ teaspoon Italian seasoning until well combined.
Alternatively, you can season the breadcrumbs with butter and fresh herbs on in a skillet. Melt ½ tablespoon of butter over medium heat. Add 1 teaspoon minced fresh sage leaves and cook, stirring, for 2 minutes, then add ½ cup breadcrumbs and another ½ tablespoon butter and cook until the breadcrumbs turn golden brown, 2-3 minutes.
Recipes that Use Gluten-Free Breadcrumbs
These breadcrumbs can be used in any recipe that calls for breadcrumbs or panko. Here are a few favorites:
- Gluten-free meatballs
- Gluten-free meatloaf
- Fried fish, chicken, or tofu: Dredge fish, chicken, or tofu in gluten-free flour (I love cassava flour or corn starch for this), dunk in egg, then dredge in gluten-free breadcrumbs. Pan-fry or air-fry until crispy and cooked through
- Gluten-free pasta topping or a topping for mac and cheese
- Salad topping: Use it as a crunchy topping for your favorite salad recipe. They'd pair perfectly with this roasted cauliflower kale salad.
How to store homemade gluten-free breadcrumbs
Store homemade breadcrumbs in an airtight container or bag in the freezer for up to 6 months. I make a big batch all at once and store them in my freezer for all breadcrumb needs.
Time-saving Tip
Save your stale bread or rejected ends in an airtight bag until you're ready to make a big bag of breadcrumbs all at once!
Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
Recipe
Foolproof Gluten-Free Breadcrumbs Recipe
Ingredients
- 4 ounces gluten-free bread, fresh, stale, frozen, or the rejected heel
INSTRUCTIONS
- Preheat the oven to 350°F.
- Slice bread into 1-inch cubes and spread them out in a single layer on 1-2 baking sheets.
- Bake, tossing occasionally, until the bread is completely dry and just beginning to turn golden, 15-20 minutes. The oven timing will depend on how dry your bread is, so after 10 minutes, check on it every couple of minutes, until crisp and just golden brown.
- Transfer the toasted bread cubes to a food processor and let sit for 5-10 minutes to cool slightly. Pulse in the food processor until finely ground. Use immediately or store for future use.
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