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Bread crumbs

primo

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primo Newbie
primo
Posted

can anyone tell me a of a good gluten free bread crumb. I have tried 4c and it is too gummy

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kareng Grand Master
kareng
Posted

You can make your own.  I make mine in  my food processor or blender, with bread that has been in the freezer a while.  Another way to make it less gummy would be to toast the crumbs in the oven to dry them out a bit.

Ennis-TX Grand Master
Ennis-TX
Posted

I use chips, beanito bean chips a bit like a tortilla chip, but gluten, corn, soy free. Going to be honest using flavored corn like chips for breading is awesome.   Ians foods makes gluten-free panko for breading, another option is to buy a gluten-free bread toast it really well or slowly bake it in hte oven til it dries out.     Just Pulse these in a food processor til desired thickness

List of gluten-free food options https://www.celiac.com/forums/topic/117090-gluten-free-food-alternatives-list/

 

TexasJen Collaborator
TexasJen
Posted

I tried Schar brand and they worked well for me (I mixed them with chopped pistachios to make Pistachio encrusted salmon).  I've only tried one brand though, so I don't have much to compared them to but I would definitely buy them again

kareng Grand Master
kareng
Posted

I was just reminded by a friend tat she uses Rice Chex on chicken and they come out nice and crunchy

  • 3 weeks later...
Rob S. Contributor
Rob S.
Posted

I used the seasoned bread crumbs from Better Batter this weekend while making red snapper. They were awesome.

The Company is extremely caution to make items that are 100% gluten free.

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    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
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    • trents
      how much gluten do I need to eat before blood tests?

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