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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

How About Bread Crumbs?
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14 posts in this topic

What do you use for bread crumbs?

Thank you

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I made some gluten-free Pantry bread. Chopped a loaf up and blenderized it. Then I froze them. Then I saut

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I make bread just so I can make it into crumbs, but there are less labor-intensive substitutes. For breading meat or fish, you can use crushed Rice Chex, or potato chips, or something else that bakes up crunchy. One of my cookbooks recommends making corn bread or muffins and crumbling those as toppings. As a filler for meat loaf or meatballs, you can substitute cooked rice, grated vegetables, or gluten free oatmeal if you can tolerate that. To make crumbs from bread, cut or tear slices into cubes or small pieces, spread out on a tray to dry somewhat, then put into a 250 degree oven and stir every 30 minutes until they are evenly dry and slightly brown. If they are dry enough, you can use a food processor or blender to make crumbs and store them at room temperature. If you're not sure they are dry enough (you don't want mold), you can store them in the freezer.

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If you need premade breadcrumbs i hear Gillians are pretty good im going to try them myself:) I have tried Glutino breadcrumbs there ok:) Goodluck!

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I just take any bread that is getting a bit old and make it into croutons and crumbs.

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I just take any bread that is getting a bit old and make it into croutons and crumbs.

What Neroli said.

We bake Gluten Free Pantry French bread, and save the heels from each loaf. They get cut up into croutons, or ground into bread crumbs in the blender. We keep the bread in the refrigerator and then freeze the heels until needed.

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I like the Schar bread crumbs the best. They are pricey, but the little bag does go a long way. I also use Rice Chex ground up on their own or if I need to stretch the Schar crumbs, I combine the Rice Chex crumbs and Schar crumbs. If I have any bread failures, I grind those up into bread crumbs and put them in the freezer until I am ready to use them. These I tend to use in meatloaf or meatballs because the consistency varies so much and using them this way is less noticeable.

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I make bread just so I can make it into crumbs, but there are less labor-intensive substitutes. For breading meat or fish, you can use crushed Rice Chex, or potato chips, or something else that bakes up crunchy. One of my cookbooks recommends making corn bread or muffins and crumbling those as toppings. As a filler for meat loaf or meatballs, you can substitute cooked rice, grated vegetables, or gluten free oatmeal if you can tolerate that. To make crumbs from bread, cut or tear slices into cubes or small pieces, spread out on a tray to dry somewhat, then put into a 250 degree oven and stir every 30 minutes until they are evenly dry and slightly brown. If they are dry enough, you can use a food processor or blender to make crumbs and store them at room temperature. If you're not sure they are dry enough (you don't want mold), you can store them in the freezer.

This might be a stupid question, but when you make bread crumbs from bread yourself as you describe, does it keep longer than the loaf of bread itself? I remember my mother-in-law keeping a bag a fresh bread crumbs she got from a deli. I was appalled when she told me she kept it for months. Do baked/dried out crumbs keep longer? I always figured regular bread crumbs had some preservatives in them.

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I keept the heels from my Udi and Rudi and Katz breads in the freezer. When I need breadcrumbs, I take them out, thaw them and whirl them in the food processor. I also cut them into pieces, drizzle some melted dairy free margarine and season them and cook them on high in the microwave stirring often until they are crispy. I use the croutons for topping soups.

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Thought you might appreciate the sense of humour of this recipe author:

"1/2 c breadcrumbs (for breadcrumbs, buy some crappy gluten-free bread from the grocery store and toast it then pulse in the food processor until crumby)

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This might be a stupid question, but when you make bread crumbs from bread yourself as you describe, does it keep longer than the loaf of bread itself? I remember my mother-in-law keeping a bag a fresh bread crumbs she got from a deli. I was appalled when she told me she kept it for months. Do baked/dried out crumbs keep longer? I always figured regular bread crumbs had some preservatives in them.

When you buy "normal" bread crumbs they are at room temp and seem to keep forever. The trick is to make sure they are dried out. Mold and bacteria need moisture to grow, so if your crumbs are thoroughly dry you can keep them on the shelf. I used to keep them in the freezer, but I started leaving the crumbs (or the dried cubes I was too lazy to pulverize) on the shelf and they have been just fine. If you have doubts, just keep them in the freezer.

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When you buy "normal" bread crumbs they are at room temp and seem to keep forever. The trick is to make sure they are dried out. Mold and bacteria need moisture to grow, so if your crumbs are thoroughly dry you can keep them on the shelf. I used to keep them in the freezer, but I started leaving the crumbs (or the dried cubes I was too lazy to pulverize) on the shelf and they have been just fine. If you have doubts, just keep them in the freezer.

Thanks Lee. The mositure thing makes sense.

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When you buy "normal" bread crumbs they are at room temp and seem to keep forever. The trick is to make sure they are dried out. Mold and bacteria need moisture to grow, so if your crumbs are thoroughly dry you can keep them on the shelf. I used to keep them in the freezer, but I started leaving the crumbs (or the dried cubes I was too lazy to pulverize) on the shelf and they have been just fine. If you have doubts, just keep them in the freezer.

Thanks Lee. The mositure thing makes sense.

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What do you use for bread crumbs?

Thank you

Aleia's gluten free bread crumbs. They come plain or italian. They are great for chicken parm and brown nicely. Our regular grocery stores carry them here.

http://www.aleias.com/

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