Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

My New Go-To Bread Crumbs Sub
0

12 posts in this topic

Hello Everyone!

 

I will admit that before becoming a Celiac (about two weeks ago) I loved everything breaded!

 

Bread Crumbs are always present in a abundance in my kitchen....now.....not so much.

 

I went to a couple of my local grocery stores looking for a good sub. Now I have given rice flour a try, but I want that crunch/ texture of bread crumbs. I also tried some corn gluten free guarantee to be the best thing ever $8 bag of stuff, ehh it was ok. 

 

So about four days ago I started to put everything together to make some Danish meatballs, only to remember that I could not have the bread crumbs in it any more :( 

 

So I decided to be inventive. I noticed my box of rice chex. And decided why not? So I subbed my 1/2 cup of bread crumb for a 1/2 cup of crushed up Rice Chex cereal. And they turned out great!

Last night I used crushed up Corn Chex to make a outer coating to some baked chicken legs. Nice and crunchy. 

 

Just though I would share :)

 

What are things other people have come up with to sub for bread crumbs? Let me know :D

 

 

 

 

0

Share this post


Link to post
Share on other sites


Ads by Google:

I save the ends of my loaves I purchase and keep them in the freezer.  When I accumulate a bag full, I run it in the food processor (or crunch it up in a plastic bag using a rolling pin).  

 

Good tip on the crushed Chex!

0

Share this post


Link to post
Share on other sites

I also save the end pieces of my bread. When I have a bag full I cut each slice into four pieces and put it in the oven at 325 for as long as it takes to dry out all the way through and lightly brown, about 20-30 minutes. I keep the pieces in an air tight can. Need bread crumbs? Throw some in the blender. Need snacks? Spread cheese on a few or use it for bruschetta. I love having it available.  

0

Share this post


Link to post
Share on other sites

Mostly homemade bread but also pulverized lentils, gluten-free steel cut oats, crackers

0

Share this post


Link to post
Share on other sites

I read somewhere to use frozen waffles, and we had one brand that my Celiac daughter didn't like at all that had just been taking up space in the freezer. So last week I put them in my mini food processor and voila! breadcrumbs. They were perfect and not sweet at all.  Other than that, I do like others. I save the heels from Udi's or Canyon Bakehouse breads (our preferred) and use those for breadcrumbs or homemade croutons. And I've used gluten-free quick oats in meatloaf in place of bread crumbs, too. I can't imagine buying one of those bags of gluten-free breadcrumbs - very pricey!

0

Share this post


Link to post
Share on other sites




I call them bread butts, but I do the same thing. I just keep them in the freezer until I need breadcrumbs, toast them in the toaster then put them in my food processor. I don't think I ever buy regular flavored Chex so they wouldn't work out well for me, but I have been known to use other cereals for breading as a coating.

0

Share this post


Link to post
Share on other sites

I also save the end pieces of my bread. When I have a bag full I cut each slice into four pieces and put it in the oven at 325 for as long as it takes to dry out all the way through and lightly brown, about 20-30 minutes. I keep the pieces in an air tight can. Need bread crumbs? Throw some in the blender. Need snacks? Spread cheese on a few or use it for bruschetta. I love having it available.  

 

O.O That is such a great idea! Will definitely try this. :)

Thanks for the tip!

 

-anna 

0

Share this post


Link to post
Share on other sites

I read somewhere to use frozen waffles, and we had one brand that my Celiac daughter didn't like at all that had just been taking up space in the freezer. So last week I put them in my mini food processor and voila! breadcrumbs. They were perfect and not sweet at all.  Other than that, I do like others. I save the heels from Udi's or Canyon Bakehouse breads (our preferred) and use those for breadcrumbs or homemade croutons. And I've used gluten-free quick oats in meatloaf in place of bread crumbs, too. I can't imagine buying one of those bags of gluten-free breadcrumbs - very pricey!

 

That's a great idea! Will have to keep that in mind next time I hit the store. Ya those gluten-free breadcrumbs are pricey and not really all that good in my opinion.

Thanks for the tips :D

 

-annajazz

0

Share this post


Link to post
Share on other sites

It's been a while since we were last gluten-free, but I used gluten-free oats buzzed in the blender for meatballs and stuff where I just needed the absorbency.  For things like gluten-free homemade chicken nuggets, where crunch matters, I crushed up potato chips.

0

Share this post


Link to post
Share on other sites

Great ideas in this thread :)

0

Share this post


Link to post
Share on other sites

Hi!

I have been using Chex rice cereal from the minute that they came out.

From the beginning, when I just started with the gluten free baking, I made only bread crumbs :D :D :D. I tried many recipes and made huge breads that were edible proximately for two days. Rest got hard like stone. You could break your teeth on them. I dried them up, and made bread crumbs with the help of food processor. Today, I'm a "professional" in baking, and I have a problem with bread crumbs. I don't make them anymore. So I have been using Chex.

I will run 1 and half box of Chex cereal in the food processor. It will turn to flour. Then I will crunch another half of  bag with a rolling pin, or meat tenderizer. I will mix everything together, and store in a steel container.  

0

Share this post


Link to post
Share on other sites

These are all great ideas! We are just starting our gluten-free lifestyle, so I've been worried about how to revamp my regular recipes.  I will definitely try the chex for my chicken recipes!  

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,697
    • Total Posts
      921,783
  • Topics

  • Posts

    • The anxiety thing is there I take teas, and supplements along with CBD oil to help with it, and long walks and exercise when I get antsy. As for the human interaction it is a mix of other mental issues, and the way I feel about people who can eat gluten. If they are not eating I have no issue talking with people. I mentioned I have issues accepting them as the same species when I see them eating. My reaction to gluten is so ingrained in me that it is not a food but a poison, that watching others eat it causes a subconscious reaction where I find myself avoiding them and looking down on them like something from another planet. I end up disgusted with them and walking away, I will go out of my way to avoid people and places where foods like this are present. This is my TRAUMA part of the gluten exposure, and one of the big things I am trying to address in my life right now. I know it is irrational to do so but I end up doing it, I have never cared about others race, religion, or looks, but if I see them eating a gluten/poison, it somehow changes how I perceive them and interact with them and I hate this part about me. It is taking a lot of mental effort to try to smile and treat them as a human, and not something to be looked down upon in disgust. I just recall that mental state that gluten puts me in with my mind and body turning against me and not doing what I will it and the fear comes back. This diet is pretty much like mine, I take Doctors best Magnesium powder in a tea that is actually brewed with st johns wort (never thought much of it) , I use Liquid Health Stress & Energy along with the Neurologic Support they have, twice-three times a day for B vitamins(along with a bunch of other supplements) . I can not digest meats or carbs well, meats it is a issue with breaking them down same with egg yolks, I literally just burp up the undigested meats hours later. I have found the only way to eat them is to boil/slow cook them til they melt then blend them into a broth and have it with digestive enzymes so only do it with turkey bacon, longhorn, and salmon in small amounts in soups or for flavoring stock for stir frys.  As for Carbs like rice and potatoes I end up getting really gassy and bloated, same with sugars in any amount greater then like the size of my thumb give or take. Oats I only have gluten-free Harvest in about a tbsp amount when tasting recipes of stuff I sell at farmers markets. So I eat mostly fats and protein from egg whites, nuts, seeds, veggies, and vegan protein powders blends balanced for complete proteins. I have at least 1-2 dried fig, dates, handful of banana chips, or a 1/4 of a small fruit with meals for fruits.  My meals are mostly egg white and veggie omelettes, stir frys, and soups, Always with lots of fats and proteins in each meal. I have found having nutritional yeast to help with my mood and energy levels also and find someway of having it in meals often. I keep my foods on rotation and keep getting updated feed back on ratios with my dietician. I also have a rather odd list of foods I can not eat due to allergies/intolerance.
    • It only takes a minute to make a difference. Celiac disease has been overshadowed by the gluten-free diet fad. Getting diagnosed and staying healthy is no piece of cake – those of us who have celiac disease struggle to stay healthy. We need better. We need to be understood. We need a cure. View the full article
    • If you are one of the approximately 2-3 million Americans with celiac disease, ZyGluten™ may be taken before you eat out at a restaurant or a friend\'s house, as it may help break down any gluten cross-contamination that you might encounter. View the full article
    • Advil (ibuprofen) is gluten-free, but can be a stomach irritant, especially if taken on an empty stomach. That said, I will also place my bet on the garlic and onions. As Raven said, eating more than once a day may also help. An empty stomach is likely to be an irritable stomach.
    • DaVinci's Pizza has several gluten-free items great gluten-free pizza (well done suggested) and they don't have anything with gluten that goes in the fryer, so wing and fries are great all salad dressing made in house and gluten-free.  Owners mom has Celiac so they're very empathetic. Cheers. And enjoy. I eat there all the time and have NEVER had an issue. And if someone just touches bread then prepares my food its all over for me 6-8 hrs of reaction for me. Also Jimmy Johns @ 17th and Peachtree Street also great just tellm'to change glove and ask for the paper to be placed on the sandwich board before they make it. Also never had an issue but I have only had the Italian style lettuce wrap. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,702
    • Most Online
      3,093

    Newest Member
    Gigi Fagon
    Joined