Store bought gluten free breadcrumbs are weirdly hard and crunchy. I know that gluten-free bread loses moisture very quickly, so it makes sense that it would be difficult to keep breadcrumbs shelf stable that aren’t super dry. Personally, I don’t love my breaded products being that crunchy, so I have begun making my own breadcrumbs. Once again, the food processor is the best kitchen gadget ever!
Steps for making your own breadcrumbs
Cut up gluten free bread into one inch chunks. If I don’t have homemade bread on hand, I like to use Canyon Bakehouse sandwich bread. Line a cookie sheet with parchment paper and spread the chunks out. Ensure they are in a single layer.
Bake for about 15 minutes. Every 5 minutes during baking, shake the chunks around so they dry out evenly. Bread is done baking when you can touch different parts of the bread chunks and you cannot feel any sections that are still soft. They do not have to be brown to be done; you just want them to feel a bit toasted and drier.
Pour the dried bread into a food processor, and pulse for about 45 – 60 seconds until you get the texture you are looking for.
If you want plain breadcrumbs, stop here.
To flavor your breadcrumbs, add any seasonings you like into the food processor and pulse a few times until the spices are thoroughly mixed throughout the crumbs.
Should you wish to have cheese in your breadcrumbs, such as parmesan, I suggest running that through the food processor FIRST to get the cheese very fine. Then run the bread chunks from the oven with the cheese in the food processor. The cheese will mix in with the crumbs as they form. It’s perfect!
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