Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Bread Crumbs


ejitt00

Recommended Posts

ejitt00 Apprentice

Hi Everybody, sure hope somebody can help me, dose anybody know how to keep bread crumbs from smelling musty after a few months, I bake alot & I save all the little bits of bread to make crumbs I got the recipe from Betty Hagmans book there cooked so they should last!! :huh::unsure:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Ahorsesoul Enthusiast

I keep my bread crumbs in the freezer in a ziploc bag with no problems.

Ginsou Explorer

I keep mine in a canning jar with a screw top lid in a cool dark place....have never had them go bad. I also save the crumbs from Rice Chex cereal and add them to the bread crumbs.

lpellegr Collaborator

Make sure they are very dry. I make some of Betty Hagman's loaves that crumble easily just for crumbs. When the bread is cool I slice it, cut the slices in cubes, let them dry out a few hours or overnight, then put into the oven at 250, checking and stirring them every 30 minutes. When all the cubes are completely dry and crunchy, they can be stored like that or made into croutons (fry them up a little in olive oil with seasonings) or immediately crushed into crumbs in the food processor. If they are dry enough they should be stable at room temperature, if not then you should store them in your freezer.

ejitt00 Apprentice

Make sure they are very dry. I make some of Betty Hagman's loaves that crumble easily just for crumbs. When the bread is cool I slice it, cut the slices in cubes, let them dry out a few hours or overnight, then put into the oven at 250, checking and stirring them every 30 minutes. When all the cubes are completely dry and crunchy, they can be stored like that or made into croutons (fry them up a little in olive oil with seasonings) or immediately crushed into crumbs in the food processor. If they are dry enough they should be stable at room temperature, if not then you should store them in your freezer.

Hi ipellegr, thank you for replying to my post, I do make the bread crumbs just like you said I leave them in the oven overnight & then I store them in air tight containers in a cool dark place they last a long time it's just after awhile they have that musty smell!!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,496
    • Most Online (within 30 mins)
      7,748

    Pwick
    Newest Member
    Pwick
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      It looks like their most recent clinical trial just finished up on 5-22-2025.
    • Fabrizio
      Dear Scott,  please check the link https://clinicaltrials.gov/study/NCT05574010?intr=KAN-101&rank=1 What do you think about it?
    • Scott Adams
      KAN‑101 is still very much in development and being actively studied. It has not been dropped—rather, it is advancing through Phases 1 and 2, moving toward what could become the first disease‑modifying treatment for celiac disease. https://anokion.com/press_releases/anokion-announces-positive-symptom-data-from-its-phase-2-trial-evaluating-kan-101-for-the-treatment-of-celiac-disease/ 
    • knitty kitty
      Thiamine interacts with all the other B vitamins.  Thiamine and B 6 make a very important enzyme together. With more thiamine and other vitamins available from the supplements your body is absorbing the ones you need more of.  The body can control which vitamins to absorb or not.  You're absorbing more and it's being transported through the blood.   It's common to have both a Thiamine and a Pyridoxine deficiency.  Keep taking the B Complex. This is why it's best to stop taking supplements for six to eight weeks before testing vitamin levels.  
    • badastronaut
      Yes I took a supplement that had B6 in it, low dosage though. I've stopped taking that. B1 doesn't affect other B vitamin levels? 
×
×
  • Create New...