Looking for a gluten-free breadcrumb substitute? Explore our guide to find the best gluten-free breadcrumbs alternatives such as crackers, rice cereal, and almond flour. Learn how to make substitutions for similar results in a variety of recipes.
Jump to:
What Are Breadcrumbs?
Breadcrumbs are small, dry pieces of bread and an essential ingredient used to add texture or act as a binder in savory recipes. A pantry staple, they’re most commonly used for breading, as a crispy topping in your favorite casserole, or as a binding agent to help hold ingredients together in things like meatballs, burgers, or stuffing.
Traditional bread crumbs are made from wheat-based bread, but gluten-free substitutes can easily achieve similar results. If you have Celiac disease or follow a gluten-free diet, finding an alternative that works is key. When you can't find gluten-free store-bought bread crumbs at the grocery store or don't have what you need to make your own homemade bread crumbs,
Common Uses
Breadcrumbs are versatile and commonly used in:
Breading - Coating meat, fish, or vegetables before baking or frying for a crispy exterior, such as in chicken tenders and eggplant parmesan.
Toppings - Sprinkled over casseroles, gratins, or mac and cheese to add crunch.
Binding agent - Used in meatballs, meatloaf, and veggie burgers to hold ingredients together.
Thickening - Added to soups or stews for a thicker consistency.
Stuffing - Used as a base for traditional bread stuffing or dressing.
Filling extender - Helps stretch ground meats in recipes like burgers or croquettes.
What is a good substitute for gluten-free breadcrumbs?
Here are our top choices for gluten-free breadcrumb replacements. Be sure to consider flavor, texture, and function when choosing the right one for your recipe.
1. Crushed Gluten-Free Cereal
Use gluten-free rice cereal like Rice Krispies or Rice Chex cereal, Corn Chex or cornflakes varieties. Lightly crush in a plastic bag with a rolling pin to mimic breadcrumb texture. This gluten-free bread crumb substitute is best for breading and when a crispy coating is needed.
To substitute, use a 1:1 ratio.
2. Ground Gluten-Free Crackers
Use plain or seasoned gluten-free crackers that have a nice, crispy texture. Pulse in a food processor until fine. This option is best for toppings and as a binder in recipes like meatloaf or meatballs.
To substitute, use a 1:1 ratio.
3. Crushed Potato Chips or Tortilla Chips
Crushed potato chips or tortilla chips add a salty crunch to dishes. Choose chips with minimal seasoning for the most versatility and check labels to ensure they are gluten-free.
Crushed chips are best for casserole toppings and breading when pulsed into a fine texture in a food processor.
To substitute, use a 1:1 ratio.
4. Gluten-Free Pretzels
Gluten-free pretzels add a salty, crunchy texture. Crush them into fine or coarse crumbs depending on the desired texture and consistency. This works best for breading, crispy toppings, or coating baked and fried items.
To substitute, use a 1:1 ratio.
3. Rolled Oats or Quick Oats
Use certified gluten-free old-fashioned oats or quick oats. Quick oats will typically work better as a binder than old-fashioned oats. Pulse old-fashioned oats in a food processor until the desired consistency is reached. Using oats as a gluten-free alternative is best for binding recipes like meatballs or veggie patties, or veggie or black bean burgers.
To substitute, use a 1:1 ratio (roughly).
4. Almond Flour
Almond flour is a versatile gluten-free flour that adds a nutty flavor. You can use almond meal, but it will have a denser consistency. This flour is not ideal for crisp toppings. It is best for breading in dishes like pork chops or binding in meatballs, chicken nuggets, veggie burgers, or crab cakes. You can use store-bought or make almond flour at home, too!
To substitute, start with ¾ of the amount of breadcrumbs called for and adjust as needed.
5. Cooked Quinoa
Quinoa, a gluten-free seed, can be used as a substitute for binding in recipes where breadcrumbs are used. Quinoa is not a good option for crispy coatings.
To substitute, use 1 cup cooked quinoa for every ½ cup breadcrumbs.
6. Pork Rinds (Chicharrones)
Pork rinds add a rich, savory flavor. Pulse pork rinds into fine crumbs in a food processor and crush in a plastic ziplock bag. Pork rinds are naturally gluten-free but check for flavorings or additives. They are a keto-friendly breading and are best for fried or baked coating.
To substitute, use a 1:1 ratio of pork rinds crumbs.
Top Tips
- Season as needed: Most substitutes are neutral and benefit from added herbs, spices, or salt, such as garlic powder or Italian seasoning.
- Adjust texture: Pulse larger items (chips, cereal, crackers) in a food processor for a fine or panko-like texture.
- Test moisture levels: Some alternatives (like oats or quinoa) may require adjusting the liquid in the recipe.
FAQs
Only if labeled gluten-free panko. Otherwise, opt for crushed gluten-free rice cereal or crackers for a similar texture.
Quick oats, almond flour, or cooked quinoa are excellent gluten-free binders for meatballs.
Yes! Toast your favorite gluten-free bread, let it cool, then pulse in a food processor. Season as desired.
Leave a Reply