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      Frequently Asked Questions About Celiac Disease   09/30/2015

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gringa_lg

Bread Crumb Substitute?

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I was just wondering if anyone had any ideas for a bread crumb substitute? In my "normal" baking/cooking I use bread crumbs a lot --- i.e.: black bean burgers, parmesan tilapia, meatballs, etc. Thanks for any input!  :)

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I throw a few slices of bread (any kind you like; I use Udi's) in a food processor and grind it to the size crumbs I want. If you want dry bread crumbs, put the sliced bread in a slow oven (about 250) and bake until dried out all the way through and lightly browned. This is how I use up the end pieces from a loaf. 

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I buy gluten-free bread crumbs.  Check the gluten-free section of your grocery.  I don't know if this would help you. . . an Asian restaurant near me used corn starch which creates a nice crispy texture on their dishes with chicken.  Light and without all the dough, you can taste the chicken!

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I was just wondering if anyone had any ideas for a bread crumb substitute? In my "normal" baking/cooking I use bread crumbs a lot --- i.e.: black bean burgers, parmesan tilapia, meatballs, etc. Thanks for any input!  :)

 

 

Gluten free rice chex cereal ground in a blender also works out well. I toast gluten free bread slices and grind them up to use at a later date...sometimes I add some cornmeal to the blend. Gluten free panko type bread crumbs ($$$)by Kinnikinick also work out well, but I discovered the crumbs were not as fine as I would like, so I tossed them into the blender and ground to a finer blend. For a small amount, a coffee grinder can be used.

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thank you! has anyone tried ground flaxseed? i would use the bread in the processor but i havent purchased any bread yet (we just went gluten free this week and i cant justify almost $6 for a loaf with the way my husband inhales it!). i will have to check the pre made bread crumbs though. i use them cooking a lot so that would be the best way for me. ive heard the cornstarch for fries too......help them crisp up better  :)

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I buy a loaf of gluten free bread and cut most of the bread into cubes and season well and toast in the oven for croutons.  I keep those frozen and use as needed.  The rest of the loaf, I toast lightly and submit them to crumbs :rolleyes: .

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-Cereal 

-Rice crackers (I do two regular rice plus one Mary's Gone Crackers Original)

-Tortilla chips

-Potato chips

 

 

These are the standbys here. I take all the crumbs/dregs from the bottom of chip/cracker bags and throw them into a big bag in the freezer. When it's full I run it all through the processor too.

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I collect the heels from my udi/Rudi's loaves. Toast and or let sit out a while then grind them up and stick in a bag in the freezer. I just use them as needed.

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