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Bread Crumb Substitute?


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7 replies to this topic

#1 gringa_lg

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Posted 23 March 2013 - 06:37 PM

I was just wondering if anyone had any ideas for a bread crumb substitute? In my "normal" baking/cooking I use bread crumbs a lot --- i.e.: black bean burgers, parmesan tilapia, meatballs, etc. Thanks for any input!  :)


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#2 mbrookes

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Posted 26 March 2013 - 01:28 PM

I throw a few slices of bread (any kind you like; I use Udi's) in a food processor and grind it to the size crumbs I want. If you want dry bread crumbs, put the sliced bread in a slow oven (about 250) and bake until dried out all the way through and lightly browned. This is how I use up the end pieces from a loaf. 


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#3 sisterlynr

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Posted 26 March 2013 - 09:21 PM

I buy gluten-free bread crumbs.  Check the gluten-free section of your grocery.  I don't know if this would help you. . . an Asian restaurant near me used corn starch which creates a nice crispy texture on their dishes with chicken.  Light and without all the dough, you can taste the chicken!


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Misdiagnosed DH symptoms for 30 years in the form of blisters on shoulders, scalp, sole of foot and lower back.
Type II Diabetes 1995  /   Fatty liver biopsy 2001  ~ Diagnosed with NH Lymphoma in 2007 metastasized to bones & Stage IV by 2008 Chemotherapy in 2008 ~ Breakout of rash from scalp to sole of feet. February 28, 2012 until present
Iron deficiency anemia - July of 2012  /  
Osteoarthritis. September 2012  2012 Rash was diagnosed as Eczema, Grover's Disease, Folliculitis per biopsies of the lesions. September 2012   Started Dapsone and Gluten-Free diet on October 20, 2012 ~ Diag DH 2012.  Not taking Dapsone due to sulfa reaction.  Biopsy in July 2013 indicates Lupus but my doctors do not agree on cause of rash for various reasons.  

 

~Lyn~


#4 Ginsou

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Posted 27 March 2013 - 05:28 PM

I was just wondering if anyone had any ideas for a bread crumb substitute? In my "normal" baking/cooking I use bread crumbs a lot --- i.e.: black bean burgers, parmesan tilapia, meatballs, etc. Thanks for any input!  :)

 

 

Gluten free rice chex cereal ground in a blender also works out well. I toast gluten free bread slices and grind them up to use at a later date...sometimes I add some cornmeal to the blend. Gluten free panko type bread crumbs ($$$)by Kinnikinick also work out well, but I discovered the crumbs were not as fine as I would like, so I tossed them into the blender and ground to a finer blend. For a small amount, a coffee grinder can be used.


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#5 gringa_lg

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Posted 27 March 2013 - 05:38 PM

thank you! has anyone tried ground flaxseed? i would use the bread in the processor but i havent purchased any bread yet (we just went gluten free this week and i cant justify almost $6 for a loaf with the way my husband inhales it!). i will have to check the pre made bread crumbs though. i use them cooking a lot so that would be the best way for me. ive heard the cornstarch for fries too......help them crisp up better  :)


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#6 Lisa

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Posted 27 March 2013 - 05:50 PM

I buy a loaf of gluten free bread and cut most of the bread into cubes and season well and toast in the oven for croutons.  I keep those frozen and use as needed.  The rest of the loaf, I toast lightly and submit them to crumbs :rolleyes: .


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#7 StephanieL

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Posted 27 March 2013 - 06:16 PM

-Cereal 

-Rice crackers (I do two regular rice plus one Mary's Gone Crackers Original)

-Tortilla chips

-Potato chips

 

 

These are the standbys here. I take all the crumbs/dregs from the bottom of chip/cracker bags and throw them into a big bag in the freezer. When it's full I run it all through the processor too.


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#8 pricklypear1971

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Posted 27 March 2013 - 06:48 PM

I collect the heels from my udi/Rudi's loaves. Toast and or let sit out a while then grind them up and stick in a bag in the freezer. I just use them as needed.
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