Use gluten-free bread to make these easy gluten-free breadcrumbs! Make delicious meatballs, breaded chicken, and more with this three-ingredient recipe.
Want a great gluten-free breadcrumbs recipe for everyday cooking? Here it is!
Have the itch to make meatballs or chicken Parmesan? Or maybe you have leftover bread that has gone stale? If so, it’s time to make homemade gluten-free bread crumbs!
Of course, you could buy gluten-free breadcrumbs at the grocery store, but the homemade version is actually very easy to make — and so much more delicious!
Use these breadcrumbs in ANY recipe that calls for breadcrumbs, such as breaded chicken or pork chops, gluten-free stuffed mushrooms, casseroles, and more. You can also use these breadcrumbs as a topping for salads and soups.
I especially love using gluten-free breadcrumbs as a topping for gluten-free green bean casserole, gluten-free spaetzle and dairy-free chicken and rice casserole.
You can also use them in these recipes for best ever gluten-free meatloaf and gluten-free turkey meatballs.
There are so many great recipes that open up to you when you have gluten-free breadcrumbs on hand!
Table of Contents
Why You’ll Love This Recipe
- Three simple ingredients
- Customizable and versatile
- Use for your favorite foods
- Easy to make
Ingredients You’ll Need
Here’s how to make gluten free breadcrumbs for all your favorite recipes!
- Gluten-free bread: Any type of gluten-free bread is great for this recipe. I prefer using a white bread that doesn’t have a lot of seeds or grain pieces for best results. I like using Schar Artisan White Bread or Canyon Bakehouse White Bread. Stale bread or day-old slices of bread helps to produce the lightest crumb, since the bread has less moisture in it. Use crustless white bread for a texture similar to gluten free Panko bread crumbs!
- Olive oil: Olive oil is essential for homemade gluten-free bread crumbs. It gives them crispness and buttery flavor, enhancing every recipe you use them in. Do not use canola oil or vegetable oil — olive oil has the best flavor!
- Salt: I like to use kosher salt for all of my gluten-free baking.
Recipe Tip
I prefer using a gluten-free white bread that doesn’t have a lot of seeds or grain pieces for best results. I recommend Schar Artisan White Bread or Canyon Bakehouse Country White Bread!
How to Make Gluten-Free Breadcrumbs
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Add the gluten-free bread cubes into a food processor.
- Process on high speed for 30 seconds for coarse bread crumbs, or 1 minute for fine bread crumbs.
- Pour the breadcrumbs onto the prepared baking sheet, then drizzle with the olive oil and sprinkle with salt. Toss to combine, then spread the breadcrumbs into an even layer.
- Bake on the cookie sheet for 15-20 minutes, stirring halfway through, until golden brown and toasted.
- Let cool completely, then transfer to an airtight container to store.
Storage Instructions
Store leftover bread crumbs in an airtight container or jar at room temperature for up to two weeks. Keep the glass jar in a cool, dry place to preserve freshness.
FAQ
Yes, you can buy gluten free breadcrumbs for special diets. Or, you can make your own homemade bread crumbs by toasting leftover bread (blended in a food processor) olive oil, and salt.
You can use gluten-free bread crumbs as a substitute for regular bread crumbs in any recipe. In fact, you can quickly blend and toast leftover gluten-free bread to make your own homemade breadcrumbs. For a low carb option, you could use almond flour as a substitute for breading, meatballs, etc.
No, Panko breadcrumbs are made with white bread, which is not gluten-free. You can however, buy gluten-free panko breadcrumbs from brands such as Ian’s.
Expert Tips & Tricks
- For Italian bread crumbs: Combine the cooled breadcrumbs with 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder and ¼ teaspoon onion powder.
- For gluten-free Panko breadcrumbs: Use coarsely blended gluten-free white bread if you want the taste and texture of Panko breadcrumbs. Avoid using the ends of the loaf and cut off the crusts for a light, airy crumb.
More Gluten-Free Recipes
I hope you love this easy recipe as much as we do! If you try these gluten-free breadcrumbs, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy, Gluten-Free Bread Crumbs
Ingredients
- 4 cups gluten-free bread cut into 1-inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Add the cubed gluten-free bread into a food processor. Process on high speed for 30 seconds for coarse bread crumbs, or 1 minute for fine bread crumbs.
- Pour the breadcrumbs onto the prepared baking sheet, then drizzle with the olive oil and sprinkle with salt. Toss to combine, then spread the breadcrumbs into an even layer.
- Bake for 15-20 minutes, stirring halfway through, until golden brown and toasted.
- Let cool completely, then transfer to an airtight container to store.
Notes
- I prefer using a gluten-free white bread that doesn’t have a lot of seeds or grain pieces for best results. I recommend Schar Artisan White Bread or Canyon Bakehouse Country White Bread!
- For Italian bread crumbs: Combine the cooled breadcrumbs with 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder and ¼ teaspoon onion powder.
- For gluten-free Panko breadcrumbs: Use coarsely blended gluten-free white bread if you want the taste and texture of Panko breadcrumbs. Avoid using the ends of the loaf and cut off the crusts for a light, airy crumb.
How long will these last in the container? X
The gluten-free breadrcrumbs can be stored in an airtight container in the fridge for about a week, or frozen for about 4 months.
This makes my tummy happy and my taste buds sing!
I’m so glad! 🙂
Homemade breadcrumbs are the best! Thank you!
I am so glad that I found this recipe because I was having a hard time finding gluten free breadcrumbs in the store! They are fantastic, thank you!