Gluten Free Bread Crumbs Recipe
Gluten-free bread has less structure than wheat bread, so it dries out and crisps faster in the oven, and a two-stage bake (dry out, then toast) keeps the crumbs from turning to dust while still getting them evenly golden and shelf-stable.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 8
Ingredients
- 6 slices gluten-free bread, slightly stale
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried Italian herb blend (optional)
Nutrition per serving
- Calories
- 83
- Protein
- 1g
- Carbs
- 14g
- Fat
- 3g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 300°F (150°C) and line a baking sheet with parchment.
- 2Tear or cut the gluten-free bread into rough chunks and spread them in a single layer on the sheet.
- 3Bake for 15-20 minutes, flipping once halfway, until the pieces are fully dried out and hard all the way through with no soft or chewy centers.
- 4Let the dried bread cool for 5-10 minutes, then break it into a food processor and pulse in short bursts until it reaches an even, coarse-to-fine crumb (stop before it turns to powder).
- 5Toss the crumbs with the olive oil, salt, and any optional garlic powder or Italian herbs.
- 6Spread the seasoned crumbs back on the baking sheet and bake at 300°F (150°C) for 8-10 minutes, stirring once, until deep golden and crisp.
- 7Cool completely on the sheet before transferring to a storage container; crumbs that go into a jar while warm will trap steam and turn soft.
Tips & variations
- Any sturdy gluten-free sandwich bread works, but a denser, seedier loaf gives crumbs with more texture than a very light, airy one.
- For panko-style crumbs, tear the bread into larger, irregular shreds by hand instead of processing it smooth, then dry and toast the same way.
- Stale bread dries out faster and more evenly than fresh, so day-old or slightly hardened slices are actually the better starting point here.
- Skip the garlic powder and herbs entirely for a neutral crumb to use in sweeter applications like a crumb topping.
Storage & reheating
Store fully cooled crumbs in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Freezer crumbs can go straight from the freezer into a hot pan or oven without thawing; if they seem to have softened at all, spread them on a sheet and re-toast at 300°F (150°C) for 5 minutes before using.
Tips from the Tulo kitchen
- A mini food processor works better than a blender for this; blenders tend to pull the crumbs into an uneven mix of powder and large chunks.
- If the bread still feels even slightly bendable after the first bake, it needs more time, that flexibility means it will clump once ground.
FAQ
Can I make gluten-free bread crumbs from the heel or ends of a loaf?
Yes, the heels and end pieces work fine and are often sturdier than center slices, which makes them dry out a bit more evenly.
Why are my gluten-free bread crumbs gummy instead of crisp?
This almost always means the bread wasn't fully dried before grinding; gluten-free bread holds more residual moisture than wheat bread, so it needs the full first bake until pieces are hard all the way through, not just lightly toasted.
Can I use these as a 1:1 substitute for regular bread crumbs?
Yes, they swap in at a 1:1 ratio for coating, topping, or binding in most recipes, though they can brown slightly faster, so check dishes a few minutes early.
Do I need xanthan gum or a binder to make gluten-free bread crumbs?
No, this recipe just dries and grinds pre-baked bread, so any binders already in the bread itself are enough; no extra binder is needed for the crumb-making process.
