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Gluten Free Bread Crumb Mix

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hi all, my daughter could stand to eat more protein. She likes to go the raw/vegetarian route, but, I feel she needs to eat a little meat!

The one thing she doesn't refuse is her grandma's breaded chicken. Chicken breasts, thinly sliced, dredged in beaten egg, coated in bread crumb, baked. Grandma cooks for us on a regular basis, and while I want my daughter to eliminate the gluten... I want her to get the protein she needs!

I had offered to make the chicken, and substitute for the bread crumb, some crushed gluten free rice cereal. Daughter's response: don't bother. OK, while its disappointing to get a vote of no confidence in my cookng skills, I still have a secret weapon......Grandma!

My mother in law is willing to adapt some of her recipes, if we can identify substitute gluten free ingredients. This is huge!! I want to fan this spark into a flame. Like, by tomorrow nite. (sorry for the short notice!!)

Ok, the bread crumb Grandma uses normally is Progresso. So does Whole Foods (or others) sell a pre-prepared, gluten free bread crumb mix?

The other option we are looking at is buying a loaf of some kind of gluten free bread, toasting a few slices, crushing them, adding the seasonings similar to what's in Progresso brand... Has anybody made a homemade breadcrumb mix this way? What kinds of breads/base flours worked best?

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I buy Pamela's gluten free bread mix and make it in a bread maker. There are directions on the package for oven also. I don't like to eat the bread but have found that it is great for bread crumbs. I wait until it is cooled, slice it, and place it in a warm oven until dry. I then either make it into crumbs with my blender or food processer. I usually mix in some italian seasoning with it too. My family and I don't think it tastes much different than regular bread crumbs. The only thing to watch out for is that they brown quicker than regular ones, so we just use thinner pieces of meat so as not to over brown the crumbs.

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hi all, my daughter could stand to eat more protein. She likes to go the raw/vegetarian route, but, I feel she needs to eat a little meat!

The one thing she doesn't refuse is her grandma's breaded chicken. Chicken breasts, thinly sliced, dredged in beaten egg, coated in bread crumb, baked. Grandma cooks for us on a regular basis, and while I want my daughter to eliminate the gluten... I want her to get the protein she needs!

I had offered to make the chicken, and substitute for the bread crumb, some crushed gluten free rice cereal. Daughter's response: don't bother. OK, while its disappointing to get a vote of no confidence in my cookng skills, I still have a secret weapon......Grandma!

My mother in law is willing to adapt some of her recipes, if we can identify substitute gluten free ingredients. This is huge!! I want to fan this spark into a flame. Like, by tomorrow nite. (sorry for the short notice!!)

Ok, the bread crumb Grandma uses normally is Progresso. So does Whole Foods (or others) sell a pre-prepared, gluten free bread crumb mix?

The other option we are looking at is buying a loaf of some kind of gluten free bread, toasting a few slices, crushing them, adding the seasonings similar to what's in Progresso brand... Has anybody made a homemade breadcrumb mix this way? What kinds of breads/base flours worked best?

I'm all but certain that I've seen gluten-free panko at local health food stores even here in the backwoods. An Internet search revealed someone saying that they have it at Whole Foods, but searching Whole Foods' website indicated differently. Worth a look, though.

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I'm all but certain that I've seen gluten-free panko at local health food stores even here in the backwoods. An Internet search revealed someone saying that they have it at Whole Foods, but searching Whole Foods' website indicated differently. Worth a look, though.

Gluten free "Panko" would be awesome to have on hand. Please post a link if you know where to buy it online. Thanks! :)

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From the web: gluten free waffles, toast to extra brown, Cuisinart to crumb consistency, add preferred seasonings, olive oil et voila

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great help everyone, thanks!

ummm, at the expense of appearing clueless.... what is panko?

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I know nobody like the EnerG breads to eat but they make great breadcrumbs. Process the whole loaf in the food processor and freeze in a ziplock for longer storage. I don't toast them and don't defrost them before using. They fry up light and crisp!

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I make oven fried chicken about once a week--it's our favorite way to do chicken. I take the chicken breast cutlet, dip in egg and then into a mixture of dried potato flakes (I use Potato Buds), salt, pepper and plenty of garlic powder. This is optional, but I drizzle a bit of olive oil over the top of each before baking.

It's really delicious--we also like leftovers sliced cold over a salad for lunch.

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Process your bread a bit more coarsely and you have something like panko(Japanese flakey breadcrumbs).

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I use almond meal and cornmeal with garlic powder and Italian seasoning, coarse salt and pepper. Dip it in eggs and fry. Comes out GREAT.

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Gluten free "Panko" would be awesome to have on hand. Please post a link if you know where to buy it online. Thanks! :)

A blogger was raving about these people: http://www.naturalfoodworks.com/proddetail...=gf_breadcrumbs Sourdough? $8.50/pint? Dunno about either; all I know about panko is seeing it in stores. I wasn't very breadcrumb-oriented even before going gluten-free.

Note to momxyz: Panko? Past participle of pinko. Gee! :P (Well, missy'smom already gave the right answer, so I'm free to be silly.)

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ha ha Fluffy! joke well appreciated.

Ok so I did have a chance to prowl the local health food store. I do have a Whole Foods in the area, but the local place is just down the street from where I work, plus, I like the idea of supporting local business when I can.

Its a small place but really does have a lot to offer. A ton of different gluten free options amongst not gluten free stuff. I need to go there on a day off when I have more energy to really study all their offerings!

But they did have a premade gluten free bread crumb mix, believe it or not. But, from what I could see, the texture appeared a little "funky"> I decided not to get that. Remember I am trying to approximate Grandma's ingredients for my fussy teenager.

So I scouted around some more. They had some frozen gluten free wheat free breads, several varieties actually, and in half loaves. Kind of a dear price for a half loaf but oh well. I chose a white sandwich bread, the brand was Kinnikinnick. Seemed pretty heavy and dense, but from what I've read around here I guess that's par for the course.

After I clean down the kitchen tonite I am going to experiment. I am going to lightly toast a couple of slices. Then let a couple of slices thaw out. And am going to try to make crumbs from both untoasted and toasted slices. See which comes closer to good ole Progresso crumbs (Grandma's staple). then I will add spices. Tomorrow on the way to work I will deliver my crumb concoction and some chicken to Grandma.

God bless her, she is normally pretty set about her cooking and recipes, but she is really open to experimenting. She will attempt to make gluten free breaded chicken... and send it home as she normally does. Hopefullly my daughter will enjoy it, because it has Grandma's touch!

Thank you everyone. If our experiments fail, we have your suggestions to go back to!

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the breadcrumbs with the Kinnickkinnik bread were a hit! I did not toast them in the toaster, but put the just thawed slices on a buttered pan into a 300 degree oven. I flipped them when the bottoms were golden and did the other side. Let them cool a bit and mashed them in a bowl, added a little oregano and some basil and voila!

Grandma wanted to add her own touch; she added some grated Romano cheese. (She called me first to check the labeling!)

The breaded oven baked chicken fillets were a hit! My daughter said they tasted just like when Grandma made them with Progresso bread crumbs.

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Awesome! Isn't it great when you find something that works? Here's another chicken breading option: slice chicken breasts thin (or buy chicken/turkey that way but more $), coat in a mixture of egg and whatever kind of mustard you like, then coat in a mix of bread crumbs and finely chopped walnuts or pecans (add salt and nutmeg for seasoning). Fry in butter and/or olive oil until browned on both sides and chicken is cooked through. This is a starting point - you can leave out the mustard or add different spices. Last time I made it I realized (too late) that all those browned bread crumbs left behind in the pan would probably be really good to sprinkle over veggies or potatoes or just about anything.

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Panko is Japanese dry bread crumbs--very light and delicate.

Most of the time, I just use plain old cornmeal--it works great, it's cheap, and fries up golden-brown. Add whatever seasonings you like--garlic powder, seasoned salt, Chesapeake seasoning, etc.

I've even been to a seafood place that uses nothing but cornmeal for their fried foods, not because they WANT to be gluten-free (and they are gluten-free!), but because they think it tastes best that way.

If you get tired of cornmeal, dried potato flakes, crushed chips or cheetos work very well So do crushed gluten-free pretzels, but they are PRICEY!

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