Bread Crumbs?

[MaryanneQ]

I have tried two gluten-free coatings - Cornmeal and Cornflake crumbs - both are "yucky" according to my 6yo.

Has anybody found a coating mixture that tastes close to regular bread crumbs?

Thanks!

Maryanne

[tarnalberry]

I've heard that rice flour works very well for many types of things that you might use bread crumbs for. You could also try crunched up rice cereal, or making your own out of gluten-free bread.

[angel-jd1]

The Gluten Free Pantry has a really good rice crumb coating. It is like a "shake and bake" type thing. I use that to make chicken and pork chops.

When I make stuffing, I make cornbread and gluten-free bread and use those for the bread crumbs for that.

-Jessica

[kejohe]

If your in the "expiremental" baking mode, use your not so good attempts to make crumbs. Or for any gluten-free bread, slice it up and set your oven to the lowest temperature. Lay slices flat and let them dry out, but try not to let them color. Cut off the dark crusts and pulse the remaing pieces in your food processor till they resemble kernels of rice. You can use these in any recipe calling for bread crumbs and they keep in the freezer for months.

[justmel74]

I buy this millet bread from my health food store. It comes from Deland's bakery in florida. It's not a yeast bread, and there's no xanthan gum in it, so when it is toasted, it crumbles very nicely. Anyway, I toast it up, and crush it in a plastic ziploc bag. Then I like to add garlic powder, salt, a pinch of sugar, and italian seasoning and my family can't tell that it isnt progresso italian bread crumbs.

[debmidge]

We did not like the taste of Gillians bread crums, we feel that Hol Grain are the best.

[lauriel234]

We've tried a couple of types - have liked EnerG brand the best. Have made chicken cutlets with them, couldn't tell the difference between them and regular bread crumbs. Also, I've put them in meat loaf/balls and they both came out fine.

[catfish]

Even before I suspected that I was gluten intolerant I sometimes used crushed Crisped Rice cereal for bread crumbs, although now that I think of it you should probably make sure that it doesn't have malt flavor added if you use it. I just put some in a plastic freezer bag and roll a glass over it to pulverize it. I use this for making meatloaf too!

[chefjaimegarcia]

"Panko" breading tastes great and i bet your 6 yr. old will love it!

i use it on chicken, fish, or any other protien you would like to fry.

reply for method or mail @ garcia3169@bellsouth.net buen apetito!

[Kim]

I thought Panko was not gluten free? I'd check the label. Kim.

[kejohe]

Panko is a Japanese bread crumb that is NOT gluten free. It looks like rice but is made with a light wheat bread, so stay away from it for your own health.

[RileyQuinnsMom]

I have found that seasoned General Mills Rice Chex are a great breading for everything that I have breaded or topped with breadcrumbs. Plus they tend to be less expensive than purchasing a traditional gluten free bread crumb. I empty the box into my food processor and then mix in some spice. Delicious!

[luvs2eat]

I just save the "heels" from the Pamela's bread I make and grind 'em up for fresh bread crumbs or toast 'em for toasted crumbs.

I'd kill for some gluten-free Panko... but know the general Panko available is NOT gluten-free.

[momxyz]

similar to what justmel74 above, I make my own. I use Kinnickinnick white bread, "toaste" in the oven at a moderate heat (about 300) as I do like the slices to be lightly browned. I did cut off the darker parts of the crust, tore the slices into pieces and used my blender to pulverize them (don't have a food processor yet). Added some basil and a little oregano - and they came out tasting just like Progresso too!

[Mango04]

I like Orgran bread crumbs

[Puddy]

I use Southern Homestyle Corn Flake Crumbs. They work pretty well.

[RDR]

I use Shabtai Gourmet's Pread Crumbs (Potato Starch-based Bread Crumb substitute). They work great in meatballs, meatloaf or even to coat chicken for frying.

[dksart]

I mostly use a combo of Chex rice and corn cereals, but if I have a few Chebe rolls left over or a square of cornbread, that gets thrown in as well. If I feel like making them "Progresso" style I just leave out any corn crumbs and add dried Italian seasoning, red pepper flakes, garlic powder, s&p and nutritional yeast to taste. Toasting in the oven for a few minutes really intensifies the flavor and makes the whole house smell crazy delicious!

[BFreeman]

For chicken tenders we like plain mashed potato flakes mixed with parmesan cheese, paprika, salt and pepper. I fry them in a mix of olive and canola oil but haven't tried to bake them.