Why Homemade Is Better Than Store-Bought
Making homemade gluten-free breadcrumbs offers several advantages over store-bought options:
Freshness and Quality Control: You can choose high-quality gluten-free bread, ensuring the best taste and texture for your recipes. I also always select a whole grain loaf of bread to use, so it’s a little healthier too. Cost Savings: Gluten-free products can be expensive, and store-bought gluten-free breadcrumbs are no exception. Making your own allows you to save money by utilizing leftover or more affordable gluten-free bread. Texture and Taste: Gluten-free breadcrumbs from the store turn out gummy and weird when I’ve used them in recipes like meatballs or breaded chicken breasts. I’ve found that making my own results in MUCH better texture and taste. Reduced Additives and Preservatives: Most store-bought breadcrumbs contain additives, preservatives, or artificial ingredients. By making your own, it’s a little easier to avoid these. Flexibility and Versatility: Whether you prefer a fine or coarse texture, you can easily adjust the breadcrumbs based on your preference or the requirements of your recipe.
Ingredients Needed
Guess what? You only need ONE ingredient for this recipe. Yep, just one.
5 slices (5 ounces) gluten-free bread
I prefer to use a 100% whole grain loaf, like Canyon Bakehouse or Udi’s brands, since they are usually “cleaner” ingredients and often have more fiber. Be sure to read the ingredient list and avoid any weird additives or preservatives. If you can’t pronounce and/or don’t recognize the word, there’s a good chance it shouldn’t be in your bread.
