Learn how to make Gluten-Free Breadcrumbs at home. This easy recipe is perfect for breading, binding, or topping your favorite dishes, and it’s naturally dairy-free, egg-free, and freezer-friendly.
Homemade Gluten-Free Bread Crumbs (One Recipe, So Many Uses!)
This easy DIY version is the perfect solution if you’ve ever needed gluten-free breadcrumbs in a pinch. Save a trip to the grocery store with just a few gluten-free pantry staples, you can make a batch in minutes, no special ingredients required. It’s a simple way to cut down on food waste and always have a go-to topping or binder ready to go.
- Great way to use up stale or leftover bread
- Customizable with herbs or spices
- Use as crispy topping for casseroles or baked pasta, breading for chicken, tofu, pork chops, or vegetables, binder for meatballs, veggie burgers, or meatloaf, stirred into stuffing or gratins for added texture
- No preservatives or fillers like store-bought bread crumbs
- Perfect for those with Celiac disease or a gluten-free lifestyle
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Ingredients
Gluten-free bread – Use any type you like (white, whole grain, or seed-based). I like using white bread. Stale bread works best! Some of my favorite brands to use are Canyon Bakehouse and Little Northern Bakehouse (vegan option).
Salt – Just a pinch enhances the flavor.
Variations
- Italian breadcrumbs – A little Italian seasoning and garlic powder adds delicious depth for savory recipes.
- Spicy Cajun: Paprika, cayenne, thyme, garlic powder, onion powder
- French-inspired: Herbes de Provence, sea salt, and white pepper
How to Make Gluten-Free Breadcrumbs
Step 1: Cut gluten-free bread into cubes. If it’s fresh, let it sit out for a few hours or toast it lightly to dry it out. Transfer to a food processor.
Step 2: Pulse until you reach the desired texture—fine or coarse.
Step 3: Spread in a single layer on the baking sheet. Bake for 6-8 minutes until golden brown. Let crumbs cool completely.
Step 4: Stir in salt and any optional herbs. Store in an airtight container like a glass jar at room temperature or freeze for longer storage.
Expert Tips
- Bread types: Any gluten-free bread works—homemade or store-bought.
- Texture control: For gluten-free panko breadcrumbs, pulse briefly. For a finer crumb, blend longer.
- Freezer-friendly: Store extras in a sealed bag or container in the freezer for up to 3 months.
- Equipment: If you don't have a food processor, toast the cubed bread in the oven first and then place it in a zip-top bag and crush it with a rolling pin.
- Big batch: Double or triple this recipe.
More Gluten-Free Ingredient Guides
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📖 Recipe
Gluten-Free Breadcrumbs
Ingredients
- 4 –5 slices gluten-free bread slices stale or toasted
- ¼ teaspoon salt
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- Cut gluten-free bread into 1-inch cubes. Transfer to a food processor. Pulse until you reach the desired texture—fine or coarse.
- Spread in a single layer on the baking sheet. Bake for 6-8 minutes until golden brown. Remove and let cool completely.
- Stir in salt and optional Italian seasoning.
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