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Donna F

How To Make Bread Crumbs

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Hey, I don't cook much, okay?

Is there anything special I need to do to make bread crumbs? Just take any old gluten-free bread and let it dry out or something? Then break it all apart? I have EnerG tapioca loaf and Food For Life white rice bread. Are those okay? Won't they get moldy?

Thanks

-donna

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Guest Viola

What are you thinking of using the bread crumbs for Donna? I haven't made bread crumbs from gluten free bread, but I would think I would toast the bread first, then dry it out and break it up.

However, if you are thinking about coating something I've used crushed gluten free pretzels, and crushed gluten free corn flakes. I usually mix these with potato flour and, or, sweet rice flour.

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You can also chop slices of bread into cubes (to increase surface area), put them on a cookie sheet, and dry in the oven (on, say 200F for an hour or two - check them fairly often), then put them in a bag to smash them up, or in a food processor.

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Donna,

I take all my ends, crumbles from when I tried to get it out of the toaster and even my bread that didn't rise quite right and crumble it on a cookie sheet, Cook at 200- 250F for 1-2 hours, stirring every 15-30 minutes then I turn the oven off and leave them in for 2 hours or up to overnight. Then I freeze. I crumble it first because I have trouble getting it into crumbs if I just cube it. (Sometimes I am too lazy to use the food processor)

Laura

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From Donna to Donna...the good thing about ignorance is that it can be fixed. This is as good a place as I have found to do that.

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From Donna to Donna...the good thing about ignorance is that it can be fixed. This is as good a place as I have found to do that.

He he, this is true! That's why I love it here!

Thanks everyone. I saw the thread on chicken nuggets, and I'm going to give it a try tomorrow. I bought chicken tenders and I'm going to cut them into smaller pieces, dip in egg and all purpose flour (hoping that will be a good flour) and the crumbs. (I think that's how to do it. I'll check the thread again to make sure) I did get some chex-style rice cereal (gluten-free) to try too as they didn't have any rice-crispy kind, but I want it as close to the 'regular'-style nugget as I can, so I thought breadcrumbs might be better (?) If it works out, I'll put it on the nugget thread. Until then, I'll try these suggestions for the crumbs!

Thanks,

-donna

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Rice flours with a little bean in for texture make great chicken tenders. I season the flour with salt, freshly ground pepper, and a little garlic, onion, and paprika. The whole family scarfs them up since I keep a gluten-free household.

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I cooked the tenders (and boy were they tender) by dipping in egg, then all-purpous flour, and rolling in crushed rice-chex-style cereal and frying in canola oil. I didn't like the greasy taste though. I don't care much for the strong flavor of canola. Anyone know of another way? I like the cereal I used, though, it didn't stick well after having already dredged it in flour.

Rice flours with a little bean in for texture make great chicken tenders. I season the flour with salt, freshly ground pepper, and a little garlic, onion, and paprika. The whole family scarfs them up since I keep a gluten-free household.

That sounds pretty good. Do you use egg too? Do you fry it or bake it? In what oil (if any)?

Thanks,

-d

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I cooked the tenders (and boy were they tender) by dipping in egg, then all-purpous flour, and rolling in crushed rice-chex-style cereal and frying in canola oil. I didn't like the greasy taste though. I don't care much for the strong flavor of canola. Anyone know of another way? I like the cereal I used, though, it didn't stick well after having already dredged it in flour.

That sounds pretty good. Do you use egg too? Do you fry it or bake it? In what oil (if any)?

Thanks,

-d

I would suggest a change-up;

first dredge in flour, then in egg/milk mixture, then in crushed cereal. This order works much better.

Also, if you don't like the oil flavor perhaps you need to make sure the oil is hot enough (but not too hot)l. If the strips are sizzling moisture out rapidly enough, no oil can penetrate the food so it won't absorb much oil at all. Another option if you really hate the flavor of canola oil is to try using peanut oil instead.

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I use peanut oil and a deep fryer for mine. I have found that the deep fryer at the correct temp keeps foods from having that greasy feel and taste. It has been well worth the investment. It makes cleanup easier as well.

I do not usually use egg in my recipe. Since we kasher our meats, I rinse the salt off and then use the wet chicken. I dredge well and then shake a little to get the excess off.

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Ah ha! My sister just recommended the peanut oil today! I will definately try this on my fish tomorrow. Would I still flour, then egg, then cereal for the fish too?

(I need gluten-free cooking 101 for dummies!)

Thanks,

-donna

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We like chicken dipped in canola oil and then in seasoned bread crumbs with a little gluten-free flour. Onion and/or garlic seasoning, seasoned salt, paprika, parsley, and/or parmasean cheese flavor the crumbs well. Then bake at 450 degrees for about 20 minutes. This is delicious, not greasy. Instant potato flakes seasoned to taste also make a good coating for baking in the oven. There use to be a recipe on the Hungry Jack box. Cut into smaller strips, the chicken is great for kids lunches.

I make our crumbs from ends or crust and bread/roll failures. Freeze until you have a bag full. Bake on cookie sheet at 200 degrees until dry. Break into smaller pieces and pulse in your food processor. I do a large quanity at a time and store in plastic canister. They keep for a long time.

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