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Bread Crumbs

uhave2bekidding

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uhave2bekidding Rookie
uhave2bekidding
Posted

Ok, I'm new to this. My husband was just diagnosed a month ago. here's the problem. I am italian and like breading things.. at least with flavor. we bought some gluten free bread crumbs, and if you ask me they are way boring. Is there anyway I can add flavor? Garlic, italian seasoning, parsley, etc? Any ideas, suggestions? Or are spices gluten filled as well? If so, what spices should I stay away from??

Help!

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Guhlia Rising Star
Guhlia
Posted
Ok, I'm new to this. My husband was just diagnosed a month ago. here's the problem. I am italian and like breading things.. at least with flavor. we bought some gluten free bread crumbs, and if you ask me they are way boring. Is there anyway I can add flavor? Garlic, italian seasoning, parsley, etc? Any ideas, suggestions? Or are spices gluten filled as well? If so, what spices should I stay away from??

Help!

I use McCormick brand spices. They will clearly list gluten on the label if there is any. I have never had a problem with them. I generally add things like italian seasoning and garlic to my italian foods. I'm not italian though, so I may be way off.

uhave2bekidding Rookie
uhave2bekidding
Posted
  • Author
I use McCormick brand spices. They will clearly list gluten on the label if there is any. I have never had a problem with them. I generally add things like italian seasoning and garlic to my italian foods. I'm not italian though, so I may be way off.

No, you're right on. Basically, italian food is one of a handful of spices! LOL.. I haven't read anything about spices being bad but wasn't sure. as long as the spices are gluten free I can bread stuff right? I make cutlets, turkey or chicken, I think the only other thing I use is eggs and those are ok right? Ugh, I know I will get this eventually! Thank you

Guhlia Rising Star
Guhlia
Posted
No, you're right on. Basically, italian food is one of a handful of spices! LOL.. I haven't read anything about spices being bad but wasn't sure. as long as the spices are gluten free I can bread stuff right? I make cutlets, turkey or chicken, I think the only other thing I use is eggs and those are ok right? Ugh, I know I will get this eventually! Thank you

Eggs are fine. Some spices are not, so stick with a trusted brand. Some supposedly use wheat flour as an anti-caking or anti-stick agent. McCormick doesn't.

DebbieInCanada Rookie
DebbieInCanada
Posted

Well, as you buy several different kinds of gluten-free bread, looking for one that appeals to your husband... You will have LOTS of material for making bread crumbs!! :P

I think you can continue to use a lot of your regular ways of cooking, and spicing things, just read ingredients carefully, to find brands that are gluten-free. I use a lot of fresh garlic, onion, red and green peppers, red wine vinegar, gluten-free worchestershire, fresh ground black pepper, and dried herbs, just as I did before I started eating gluten-free.

I would stay away from "seasoning salt" type mixes, that have starches and flavor enhancers.

Have fun!

Debbie

kbabe1968 Enthusiast
kbabe1968
Posted

Make the Lorka150 bread (find the thread here on the most wonderful bread ever made)....THEN, after it's aged a couple days....toast it dry and make your own crumbs! It is the closest thing to wheat bread I have tasted...it's so good.

Add garlic powder, onion powder, salt, pepper and italian seasoning and I guarantee it will be better than any bread crumbs you could buy! SO GOOD!!!!

Make sure the spices/seasoning are gluten free. McCormick is one, but there are others too. For herbs (like the Italian seasoning) there is no need for an anticaking agent, so that you can pick however. But the dried ones need to check for sure.

MMMMM....

kolka Explorer
kolka
Posted
Well, as you buy several different kinds of gluten-free bread, looking for one that appeals to your husband... You will have LOTS of material for making bread crumbs!! :P

I think you can continue to use a lot of your regular ways of cooking, and spicing things, just read ingredients carefully, to find brands that are gluten-free. I use a lot of fresh garlic, onion, red and green peppers, red wine vinegar, gluten-free worchestershire, fresh ground black pepper, and dried herbs, just as I did before I started eating gluten-free.

I would stay away from "seasoning salt" type mixes, that have starches and flavor enhancers.

Have fun!

Debbie

Which brand of Worcestershire is gluten-free? Do the cheap brands have gluten?

P.S. I put gluten-free bread in the processer with a couple of cloves of garlic and a wedge of onion and a couple of sprigs of parsley and puree it all and freeze in a zip lock bag. other seasons, oregano, etc., can be added later.

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jkmunchkin Rising Star
jkmunchkin
Posted
Which brand of Worcestershire is gluten-free? Do the cheap brands have gluten?

Lea & Perrins is gluten free. (If you live in the US. I believe it is not in Canada).

For bread crumbs, I generally make my own taking any gluten-free bread, let it get hard, crumble it up in the food processor and then just add some salt, garlic, oregano and parsley. I did however just buy the Gillian's Italian seasoned breadcrumbs the other day and used them Sunday night to make meatballs and they were really good. The Italian seasoned ones are harder to find than the plain ones, but you can still jazz up the plain ones.

DebbieInCanada Rookie
DebbieInCanada
Posted
Which brand of Worcestershire is gluten-free? Do the cheap brands have gluten?

P.S. I put gluten-free bread in the processer with a couple of cloves of garlic and a wedge of onion and a couple of sprigs of parsley and puree it all and freeze in a zip lock bag. other seasons, oregano, etc., can be added later.

I use "The Wizard's" Organic Wheat-free Vegan Worchestershire sauce (made by Edward and Sons). Their site says it's gluten-free.

Debbie

cchhrriiss Newbie
cchhrriiss
Posted

I use Corn Flake Crumbs oven style breading by Sothern Homestyle. 1-800-288-1012, 2.69 for 12 oz, and gluten free. Also, doesn't get soggy.

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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