Bread crumbs are one of those things that are nice to have. I don’t like buying packaged or processed foods, however. Or at least I try to minimize it. And, of course, I like them to be gluten-free. I think everyone should know how to make gluten-free breadcrumbs!
So when I need breadcrumbs, I like to make them from scratch. They are actually quite simple to make and are way tastier and healthier than the ones you’d buy in a store.
How to Make Gluten-Free Bread Crumbs
Obviously, if you don’t need or want these breadcrumbs to be gluten-free – that is ok! You can make this with ANY bread!
I tested out a few different methods and I’ll take you through what worked and what didn’t work as well!
I tried 3 methods:
- Bake whole bread slices
- Toast whole bread slices
- Bake bread chunks
Let’s go through each one. The first method is baking whole bread slices.
The theory behind baking is, of course, to dry out the bread slices. I found this method to leave the most moisture in the bread.
It feels crunchy when you take it out of the oven, but once you add it to the food processor and create the crumbs, you can really feel the moisture.
Method 2 was to toast the bread. I had the same result as the oven.
Method 3 was to tear the bread into chunks to create more surface area to dry out and bake them. This method turned out to have the best result.
What if my breadcrumbs feel a little moist?
It is actually not the worst thing in the world. Breadcrumbs are meant to be dry and crunchy. If they feel a little moist, spread them out flat and leave them out overnight. This will complete the drying process.
Then package them up and store in the fridge or freezer.
Can breadcrumbs be frozen?
Yes. And, in fact, homemade breadcrumbs really should be frozen if you aren’t going to be using them right away.
They thaw pretty easy since they are so small. You can pull them out the night before or simply let them sit on the counter for a short while to let them thaw.
How long do homemade breadcrumbs keep?
Homemade breadcrumbs are not like the ones you buy in the store. They inherently do have some moisture in them, even if you dry them out.
I recommend storing them in the fridge for up to a week. Many people say up to a month. Here is why I suggest a shorter time:
I use fresh baked gluten-free bread and it simply does not last as long as the more processed wheat breads. I mean, we all know that the healthier the item, the less of a shelf life it has, right? For most things anyway.
If you are going to freeze them, then I would say they should be great up to 3 months which is pretty standard. The more airtight you can store them, the better.
How to make Italian Breadcrumbs
If you are going to make Italian Breadcrumbs, might I suggest you make your own? If you don’t know how, learn how to make Italian Seasoning and rock the socks off your homemade Italian Breadcrumbs.
You make the breadcrumbs the same way as instructed below and you simply add 1 teaspoon Italian Seasoning per 1 cup of breadcrumbs.
Preheat oven to 300 degrees F. Rip bread up into large chunks (about 1 inch). Bake for 16 minutes, flipping bread at 8 minutes. Remove from oven and let cool. Once cool, add to food processor and process until desired size. See post for storing instructions.
Preheat oven to 300 degrees F.
Rip bread up into large chunks (about 1 inch).
Bake for 16 minutes, flipping bread at 8 minutes.
Remove from oven and let cool.
Once cool, add to food processor and process until desired size.
See post for storing instructions.