So breadcrumbs do not cost the earth when you’re in a rush and you need some urgently. But in these days of trying to waste and spend less, take a little time to use up stale bread and save yourself some pennies. The beauty of making your own breadcrumbs like this, is that you can make gluten free crumbs in exactly the same way, using GF bread.
Slice up your stale bread if it’s not already sliced; lay the slices on a baking sheet and dry out in the oven at 150°C for about 10 minutes. You can bake them for less/longer depending how toasted you like your crumbs, but make sure the bread slices are completely dried out.
Let the slices cool, break them up and then whizz them in a blender until you get the fineness of crumbs you require.
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4 Comments on "How to make Breadcrumbs"
Have been doing this for years with Gluten free bread.
Add herbs (finely chopped fresh basil, parsley…or what ever is abundant in the herb garden)….and coat chicken or fish…
Yum
Sometimes recipies ask specifically for fresh breadcrumbs, I’ve never really understood this as they all tend to come out the same in the end. Is there reasoning behind it that I’m missing?
Recipes will often call for fresh breadcrumbs as a filler or to bind, because they absorb lots more flavour; in a stuffing for example. But I’ve used baked ones instead and it works just as well.
Hi Sarah,
Yea I’ve used dried too and can’t really tell any difference. Except when using for a crust on fish etc.
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