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Bread Crumbs - What To Use


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13 replies to this topic

#1 NancyL

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Posted 07 March 2011 - 11:42 AM

I know this topic has to be answered already in here, but I've tried searching the board and can't come up with the right combo of words to get my answer...

What do I use in place of bread crumbs? I'm used to using saltines and Parmesan bread crumbs when I make chicken and meatloaf. What can I replace them with?
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Gluten'd myself (1 meal) on 2/15/2011 thinking I was going to get a second Celiac Panel done
Gluten Free began 02/11/2011

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#2 Diane-in-FL

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Posted 07 March 2011 - 12:22 PM

I use Rice Chex. I just put some in a plastic bag and smash them with a rolling pin. Kinnikinnick makes a Panko style "bread crumb", which I have bought, but not tried yet.
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#3 Mizzo

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Posted 07 March 2011 - 12:46 PM

I know this topic has to be answered already in here, but I've tried searching the board and can't come up with the right combo of words to get my answer...

What do I use in place of bread crumbs? I'm used to using saltines and Parmesan bread crumbs when I make chicken and meatloaf. What can I replace them with?

i use corn chex for the chicken, They make a great baked chicken tender kinda thing.
I have used toasted gluten-free bread for meatloaf. Also gluten-free pretzel that you process work nicely too. The pretzel is nice on chicken breasts.
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#4 ciavyn

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Posted 07 March 2011 - 12:52 PM

I get the Schar crumbs for breading, have used pretzels on chicken as already mentioned -- super yum. And you can always use gluten-free bread that you've toasted or allowed to go stale.
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#5 ecf

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Posted 07 March 2011 - 01:47 PM

Orgran's Rice Crumbs are another good option.
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#6 NancyL

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Posted 07 March 2011 - 01:48 PM

i use corn chex for the chicken, They make a great baked chicken tender kinda thing.
I have used toasted gluten-free bread for meatloaf. Also gluten-free pretzel that you process work nicely too. The pretzel is nice on chicken breasts.



I get the Schar crumbs for breading, have used pretzels on chicken as already mentioned -- super yum. And you can always use gluten-free bread that you've toasted or allowed to go stale.


Corn Chex or pretzels! Awesome!

Both of you mentioned using gluten-free bread. I swear to you, my gluten-free bread will NOT get stale! LOL I keep it in the freezer, but I was going to make meatloaf last week so in the morning I took 2 pieces out and toasted them repeatedly.... they would not get crunchy! LOL Every time I'd retoast it my husband would stare at me and say "and what's supposed to happen to it THIS time?". LOL It became a big joke and I ended up using regular bread crumbs and letting them eat meatloaf, I ate tuna on my "toasted" bread.. hehehehe
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Nancy

Gluten'd myself (1 meal) on 2/15/2011 thinking I was going to get a second Celiac Panel done
Gluten Free began 02/11/2011

#7 Noomers

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Posted 11 March 2011 - 01:03 PM

According to my Better Homes & Gardens cookbook, you can use soft (untoasted) breadcrumbs in place of regular at a different proportion.

1/3 cup regular bread crumbs = 1 cup soft bread crumbs

To make soft, just put bread in food processor. My meatloaves and meatballs turn out great!
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#8 CeliacMom2008

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Posted 13 March 2011 - 09:53 AM

Fresh bread crumbs or Ener-G bread crumbs for us. Mostly Ener-G. I tried another brand with baked cod a few weeks ago and no one liked it. :( Ener-G has good texture for breaded fish, chicken, pork chops, etc. Two thumbs up from us.
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#9 Judy3

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Posted 13 March 2011 - 09:55 AM

For meatloaf and meatballs I use crushed rice crackers and for breading I found some gluten free corn flake crumbs.
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*Judy

Food allergies to fish, seafood, tree nuts, aspartame(Equal),flax seed, and many drugs
Stomach issues since childhood
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Diagnosed with Fibromyalgia in 2005 and it's gone now that I'm aspartame and gluten free. Hmmm
Celiac disease- negative test in 2009, positive tests in Nov. 2010
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Genetic tests positive- DQ2, positive -DQ6 (?) negative- DQ8 11/15/2010

#10 love2travel

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Posted 13 March 2011 - 10:31 AM

For a successful panade (the combination of breadcrumbs soaked with liquid such as milk) my preference is also to use homemade gluten-free breadcrumbs (I also make homemade gluten-free sourdough chunky croutons). Panade adds the texture you look for in meatballs and meatloaf. You can also add some coconut flour as a stabilizer. Adding finely minced mushrooms adds moisture and lovely depth. I also often add quite a lot of Parmigiano Reggiano for awesome flavour and texture.

A fun thing with meatballs is to insert a little cube of a good melting cheese inside.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#11 lpellegr

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Posted 15 March 2011 - 01:28 PM

I make bread just so I can have bread crumbs. I make Bette Hagman's 4 flour bread, which doesn't make the best slicing bread and crumbles fast, but it makes great crumbs. To go from loaf of bread to bread crumbs: Cut the bread into 1/2 inch cubes. Let dry in a bowl or on a cookie sheet overnight if you have time. Put the cubes into the oven at 250 F and stir every half hour. Check each time to see if they have gotten hard and crunchy yet. When they are ready, turn off the oven and leave them in there until the oven is cool (overnight is fine). Throw the cubes into the food processor to make crumbs, or fry them up with seasoning to make croutons. These will be dry enough to store at room temperature without getting moldy, or you can keep them in the freezer. This might be your alternative to trying to toast the bread dry.
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Lee

I never liked bread anyway.....

#12 Roda

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Posted 15 March 2011 - 11:20 PM

I make my own or buy a loaf of gluten free bread to use for bread crumbs. I have never had a problem drying them out and processing them in the food processor. We use crushed tortilla chips alot for a coating. Our favorite is a whole bag of crushed tortilla chips mixed with at least a packet of taco seasoning (or more to desired taste) and coat chicken tenders with it (my husband dips the chicken in egg first). Spread onto baking pan and drizzle with butter and bake until done. They taste great with salsa or honey. I have heard of using crushed corn chips and potato chips also. I have also used instant mashed potato flakes.
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#13 ciavyn

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Posted 16 March 2011 - 03:39 AM

Corn Chex or pretzels! Awesome!

Both of you mentioned using gluten-free bread. I swear to you, my gluten-free bread will NOT get stale! LOL I keep it in the freezer, but I was going to make meatloaf last week so in the morning I took 2 pieces out and toasted them repeatedly.... they would not get crunchy! LOL Every time I'd retoast it my husband would stare at me and say "and what's supposed to happen to it THIS time?". LOL It became a big joke and I ended up using regular bread crumbs and letting them eat meatloaf, I ate tuna on my "toasted" bread.. hehehehe


Dang, Nancy -- what bread is that?! Udi's and Katz's will get very toasted. :) I'm going to try Ener-G in the future, as I hear it is awful for regular bread substitute (Udi's and Katz are my FAVORITE) but this isn't the first time I've heard it is good for breading. :) You guys are awesome. <3
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Peanut and dairy free: Dec. 2009
Rediscovered dairy: March 2010 (in small quantities)
Peanuts added back: June 2010 (in small quantities)

#14 mbrookes

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Posted 16 March 2011 - 08:53 AM

I keep the end pieces of my Udi's bread in the freezer. When I have several I put them in the oven at 300 degrees for about 45 minutes and run through the food processor. Also, cut the pieces into shapes before baking to make "melba toast" for appetizers.
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