Saturday, March 7, 2009

Bread Crumbs - Gluten and Dairy Free

Just a quick recipe for gluten/dairy free bread crumbs today.

Growing up, Mom kept a large ziplock bag full of stale leftover italian bread pieces in a cabinet over the stove. She'd use these pieces whenever she needed to make stuffing or breadcrumbs. I'd been doing the same with gluten free bread for the same reasons with limited success. The main problem with doing this is that any bread with rice in it will dry out to a point that you can't cut it. Cubing it for stuffing is impossible (bordering on dangerous) and even when making bread crumbs my magic bullet leaves a couple of un-crumbed chunks behind. I would either recommend drying fresh GF/DF bread or cubing the bread before letting it go stale and storing it in the bag!

4-6 slices of dried out Gluten Free bread (dried, not stale)
1 tsp of dried parsley, crushed
1/2 tsp of dried basil, crushed
1/4 tsp of dried oregano, crushed

If you need to dry out the bread, just put on a cookie sheet in the oven at 300 degrees for 15-20 minutes turning once, halfway through.

Add bread to food processor, blender or magic bullet and blend until the coarseness you'd like. Empty crumbs and herbs into a mixing bowl and stir until well blended.

Depending on the size of your GF/DF bread slices this should yield 1 - 1.5 cups of bread crumbs.

1 comment:

Jason said...

I no longer use stale bread, but rather use the ends of frozen loafs (I just keep them in a bag in the freezer) to make Quick and Easy Gluten Free Bread Crumbs.

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