Homemade Gluten-Free Breadcrumbs: Easy, Crispy & Allergy-Friendly for Every Kitchen

Are you tired of bland, expensive, or hard-to-find gluten-free breadcrumbs at the grocery store? Imagine creating a generous batch of perfectly golden, crispy breadcrumbs right in your own kitchen – ready to elevate your favorite dishes. This comprehensive guide will show you how to make easy, homemade gluten-free breadcrumbs, both plain and herbed, that will instantly become a staple in your culinary repertoire. Forget small, costly packages; prepare an entire sheet pan, freeze them, and have a delicious, versatile ingredient on hand for everything from succulent meatballs and perfectly breaded chicken to a delightful crunchy topping for soups and salads.

What’s more, this recipe is designed with dietary sensitivities in mind. When made with the recommended bread, these breadcrumbs are remarkably allergy-friendly, completely free from common allergens such as dairy, egg, fish, shellfish, peanuts, tree nuts, and sesame. Enjoy the convenience, flavor, and peace of mind that comes with knowing exactly what’s in your food.

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Why Homemade Gluten-Free Breadcrumbs Are Superior

Choosing to make your own gluten-free breadcrumbs is a decision you won’t regret. Beyond the satisfaction of a DIY project, there are several compelling reasons why homemade options truly “rock” compared to their store-bought counterparts:

Cost-Effective & Abundant Supply

One of the immediate benefits you’ll notice is the significant cost savings. Store-bought gluten-free breadcrumbs are notorious for being expensive, often coming in small packages that barely last for one recipe. With this homemade method, you’ll transform an entire loaf of bread into a generous sheet pan full of delicious crumbs. This abundance means you can prepare multiple meals, stock your freezer, and never worry about running out mid-recipe. It’s an investment in both your wallet and your future meal prep.

Unparalleled Freshness and Flavor

The freshness of homemade breadcrumbs is simply unmatched. You control the quality of the ingredients, from the bread itself to any added seasonings. This allows for a much more vibrant flavor profile than pre-packaged options, which can sometimes taste stale or overly processed. The difference in taste and texture is palpable, instantly upgrading any dish they grace.

Perfect Portioning, No Guesswork

Many recipes, especially older ones, vaguely call for “cups of bread” – a measurement that can be incredibly confusing. Is it whole slices, cubed, or finely processed? Our recipe eliminates this ambiguity by utilizing an entire loaf of gluten-free bread. This means no more guessing or partial loaves sitting unused; you get a substantial batch every time, perfectly portioned for maximum yield and minimum waste. It’s all about efficiency and convenience.

Allergy-Friendly Assurance

For those managing food allergies or sensitivities, homemade breadcrumbs offer invaluable peace of mind. By selecting your preferred gluten-free bread and cooking spray, you have complete control over the ingredients. This recipe, when made with specific choices like Schar bread (which is egg-free), ensures your breadcrumbs are free from a wide array of common allergens, including dairy, egg, fish, shellfish, peanuts, tree nuts, and sesame. This level of control is rarely available with commercial products, making homemade a safer and healthier choice for your family.

Crispy, Crunchy Perfection Every Time

Just because you’re gluten-free doesn’t mean you have to miss out on the delightful crispy texture that breadcrumbs bring to dishes. Our method is specifically designed to achieve that coveted golden-brown, crispy crunch that enhances everything from breaded cutlets to a simple salad topping. Say goodbye to soggy or chewy crumbs and hello to consistent perfection.

Choosing the Best Gluten-Free Bread for Your Breadcrumbs

The beauty of this gluten-free breadcrumb recipe lies in its flexibility: you can use virtually any brand of gluten-free bread you prefer or have readily available. However, after extensive testing, I’ve found that certain types of bread yield superior results, especially when aiming for that ideal crispy texture.

My personal go-to is Schar gluten-free bread. While not a sponsored endorsement, I genuinely believe their bread produces exceptional breadcrumbs. A key advantage of Schar is that many of their varieties are egg-free, which is a significant plus for those with egg allergies, unlike many other gluten-free brands on the market. Beyond allergy considerations, the absence of egg makes the bread less “springy,” allowing it to dry out and crisp up much faster in the oven – a crucial factor for achieving those perfectly crunchy crumbs. You can often find Schar bread at major retailers like Walmart or conveniently order it through Amazon.

Of course, other popular and highly-regarded gluten-free bread brands work wonderfully too. Consider options such as Little Northern Bakehouse, Canyon Bakehouse, and Udi’s. Each of these brands offers unique textures and flavors, so feel free to experiment to discover your favorite.

Adjusting for Different Loaf Sizes

It’s worth noting that gluten-free bread loaves can vary slightly in weight. While my recipe is typically based on a 14.1oz Schar loaf, other brands might be a little heavier or lighter. Don’t worry, the recipe is highly flexible! If your loaf is lighter, you’ll simply have a bit more space on your baking sheet to spread the crumbs evenly. If you’re working with a significantly heavier loaf, you might find it beneficial to use two sheet pans to ensure a single, even layer for optimal crisping. The goal is always to avoid overcrowding, which can lead to steaming rather than toasting. Adjust as needed to achieve perfectly crispy results every time.

Alternative Methods for Making Gluten-Free Breadcrumbs (Quick Batch vs. Large Batch)

While the oven method described in this recipe is ideal for making a large batch of gluten-free breadcrumbs for freezing, there are times when you might only need a small quantity in a pinch. For those moments, the air fryer can be a fantastic alternative.

Using an Air Fryer for Small Batches

When I’m in a rush and just need a few handfuls of breadcrumbs, my air fryer comes to the rescue. Keep in mind that air fryers vary in wattage and design, so specific timing might require slight adjustments for your model. Here’s a general guide:

First, process your bread in a food processor until you have coarse crumbs, just as you would for the oven method.
Then, spread the processed bread evenly in a single, flat layer on your air fryer tray or basket. Avoid overcrowding to ensure even crisping.
Lightly mist the crumbs with non-stick cooking spray. This helps achieve a lovely golden-brown color and extra crispiness.
Cook on “air fry” mode, checking frequently after 5 minutes. Depending on your air fryer, it might take anywhere from 5 to 10 minutes. Because air fryers are smaller and have a closer heating element, they work much faster.

In no time, you’ll have wonderfully crispy breadcrumbs perfect for sprinkling over a quick Cesar Salad or adding a last-minute crunch to any dish. However, for utilizing an entire loaf and building up your freezer stash, stick to the robust oven method detailed in the main recipe below. It’s designed for efficiency and quantity, ensuring you always have gluten-free breadcrumbs on hand.

Crafting Delicious Herbed Gluten-Free Breadcrumbs

Transforming plain gluten-free breadcrumbs into aromatic herbed versions is simple, and there are a couple of methods you can use depending on your preference and how much you want to flavor.

Method 1: Post-Baking Herb Application (Flexible Batching)

This method is excellent when you want the flexibility to have both plain and herbed breadcrumbs from a single batch. After baking your entire sheet pan of plain breadcrumbs until they are perfectly crispy and cooled, you can divide them. Remove half of the batch to store as plain breadcrumbs. Then, generously sprinkle your desired herb mixture over the remaining half directly on the pan. While this method is convenient for splitting your batch, I’ve found that the herbs don’t adhere quite as well as when incorporated pre-baking. However, it’s still a perfectly viable and popular choice for those who need both varieties on hand.

Method 2: Pre-Baking Herb Incorporation (My Preferred Method for Italian Breadcrumbs)

For that quintessential Italian herbed flavor where the spices truly meld and adhere to the crumbs, I highly recommend mixing the herbs into the breadcrumbs before baking. Here’s why this method works so well:

Better Adhesion: When you lightly spray the breadcrumbs with non-stick cooking spray after mixing in the herbs, the oil helps the spices cling beautifully to each crumb. This ensures every piece is coated with flavor.
Enhanced Flavor Development: Baking the herbs with the breadcrumbs allows the heat to gently toast the spices, releasing their essential oils and intensifying their flavor. This process creates a deeper, more integrated taste profile compared to simply sprinkling them on afterwards.

If you know from the start that you want a full batch of savory Italian breadcrumbs, this second method is undoubtedly the way to go. However, if you forget to add the herbs beforehand or prefer to flavor only a portion of your batch, the post-baking method will still yield delicious results. Experiment to see which technique best suits your culinary needs!

The Culinary Versatility of Gluten-Free Breadcrumbs

Gluten-free breadcrumbs are an indispensable ingredient in countless savory dishes, adding texture, flavor, and structure. Don’t underestimate the power of these crispy little wonders to transform your meals!

Binding and Structure

Meatballs & Meatloaf: Breadcrumbs are key binders in recipes like gluten-free meatballs and meatloaf, helping to hold the mixture together while adding moisture and tenderness.
Veggie Burgers & Lentil Loaves: For plant-based dishes, they provide essential structure, ensuring your patties and loaves don’t fall apart during cooking.

Crispy Coatings

Breaded Chicken & Fish: Create perfectly crispy coatings for chicken cutlets, fish fillets, or even vegetables. The golden crust adds a satisfying crunch that’s a hallmark of fried or baked dishes.
Japanese & Italian Inspired Dishes: From delicate Japanese tonkatsu to classic Italian breaded escalopes, gluten-free breadcrumbs allow you to enjoy these global favorites safely.

Flavorful Toppings and Garnishes

Soups & Salads: Sprinkle them over creamy soups (like a Tomato Basil Soup) or fresh salads for an irresistible textural contrast.
Pastas & Casseroles: A golden crust of breadcrumbs on top of baked mac and cheese, gratins, or pasta bakes adds a gourmet touch and a delightful crunch.
Roasted Vegetables: Toss with roasted vegetables for an extra layer of flavor and texture.

The real magic of breadcrumbs lies in their ability to provide a contrast in texture, turning a good dish into a great one. They contribute both a satisfying crunch and an absorption quality that can enhance the overall flavor profile. And the best part? Gluten-free breadcrumbs can be used at a 1:1 ratio for regular breadcrumbs, making them an effortless swap in any recipe. So, when that craving strikes, you won’t have to make a last-minute trip to the store. With a batch of these homemade wonders in your freezer (they last up to 3 months!), you’re always prepared for culinary inspiration.

Optimal Storage for Your Homemade Gluten-Free Breadcrumbs

Proper storage is key to maximizing the freshness and shelf life of your homemade gluten-free breadcrumbs. Once you’ve gone to the effort of making a big batch, you want to ensure they stay perfectly crispy and ready for use whenever you need them.

Cooling is Crucial

Before storing, it’s absolutely essential that your breadcrumbs are completely cooled. Spreading them out on a baking sheet or a clean towel for about 15-30 minutes after taking them out of the oven allows any residual heat and moisture to dissipate. Storing warm breadcrumbs can lead to condensation, which will make them soggy and prone to spoilage.

Short-Term Storage (Refrigerator)

For immediate use or within a week, cooled breadcrumbs can be stored in an airtight container in the refrigerator. This keeps them fresh and prevents them from absorbing any unwanted odors from other foods.

Long-Term Storage (Freezer)

One of the greatest advantages of making a large batch is the ability to freeze them for extended use. Once thoroughly cooled, transfer your breadcrumbs to a freezer-safe, airtight container or a heavy-duty freezer bag. Be sure to label the container with the date you made them. Frozen breadcrumbs can last beautifully for up to three months. When you’re ready to use them, simply scoop out the desired amount – they thaw very quickly, or you can even use them directly from frozen in many cooked applications!

Breadcrumbs vs. Panko: Understanding the Differences

While both breadcrumbs and panko are derived from bread and used for similar culinary purposes, they are not interchangeable. Each offers unique characteristics that make them suitable for different applications.

What is Panko?

Panko, which originates from Japanese cuisine, is a type of white breadcrumb specifically known for its light, airy, and flaky texture. The distinctive appearance and performance of panko come from a unique manufacturing process:

Crust-Free: Panko is made exclusively from crustless white bread, which gives it its signature pale, uniform color.
Special Processing: The bread is typically baked using an electrical current, then ground into large, jagged flakes rather than fine crumbs. This processing method results in a porous, airy texture.
Less Oil Absorption: One of panko’s most celebrated qualities is its ability to absorb less oil during frying compared to traditional breadcrumbs. This leads to a crispier, lighter, and less greasy end product, making it a favorite for fried dishes like tempura, chicken katsu, and various cutlets.

What are Traditional Breadcrumbs (and Homemade Gluten-Free Breadcrumbs)?

Traditional breadcrumbs, including the homemade gluten-free version you’ll create with this recipe, utilize the entire loaf of bread, crusts and all. Here’s what sets them apart:

Whole Bread Usage: By including the crust, homemade breadcrumbs often have a more varied color and texture, ranging from pale to golden brown.
Texture Variation: You have control over the fineness of the crumb. You can make them coarse for a rustic feel or finer for a more uniform binder, depending on your preference and the dish’s requirements.
Flavor Depth: The inclusion of the crust and the ability to add your own blend of herbs and spices (as with our herbed variation) can result in a deeper, more complex flavor profile.
No Waste: A major benefit of homemade breadcrumbs is the ability to use up every bit of your gluten-free bread, including the “heels” or ends that might otherwise go unused. This not only maximizes your investment in often-expensive gluten-free bread but also contributes to the rich color and varied texture of your homemade crumbs.

While panko excels in providing a super-light, extra-crispy fried coating, traditional breadcrumbs (especially homemade ones) offer greater versatility for binding, topping, and general breading applications, with the added benefit of customization and minimal waste.

The Science Behind Using Cooking Spray for Crispy Breadcrumbs

When it comes to achieving perfectly golden-brown and crispy gluten-free breadcrumbs, the application of a light oil, specifically cooking spray, plays a crucial role. During my research and testing, I observed two main camps: those who used no oil at all, relying solely on dry baking, and those who opted for pouring olive oil directly onto the crumbs.

Why Not Just Dry Bake?

While it’s possible to dry-bake breadcrumbs, I found that they often lacked that desirable golden hue and consistent crispiness. The absence of fat means the bread dries out but doesn’t necessarily achieve the same level of browning or a truly satisfying crunch. Think of toast versus bread that’s simply dehydrated; toast has that perfect golden crispness because of the fat (butter/oil) and direct heat.

The Problem with Pouring Oil

Conversely, simply pouring olive oil directly onto the breadcrumbs proved problematic. It tended to make the crumbs too wet and heavy, often clumping them together and leading to uneven baking. Some areas would be greasy and soft, while others might still be dry. Achieving a light, even coating with poured oil is surprisingly difficult.

The Perfect Solution: Cooking Spray

This is where cooking spray truly shines as the ideal solution. It allows for a light, even application of oil across all the breadcrumbs without oversaturating them. Here’s how it helps:

Enhanced Browning: The oil promotes the Maillard reaction, a chemical process responsible for the browning and development of complex flavors in food. This gives your breadcrumbs that appealing golden color.
Superior Crispiness: A thin, even layer of oil helps transfer heat more efficiently to the surface of each crumb, resulting in a consistently crispier texture.
Flavor Adhesion (for Herbed Breadcrumbs): As discussed earlier, the spray also acts as a binder, helping any added herbs and spices adhere better to the crumbs, ensuring every bite is flavorful.

Choosing Your Cooking Spray

I typically use canola oil spray due to its neutral flavor and high smoke point. However, if you have specific dietary preferences or allergies, feel free to choose an alternative. Many people appreciate Chosen Foods Avocado Oil Spray, particularly those seeking options without soy lecithin. Always check labels to ensure your chosen spray aligns with your individual dietary needs and preferences.

Essential Tools: The Indispensable Food Processor for Perfect Breadcrumbs

When making homemade gluten-free breadcrumbs, the question often arises: is a food processor truly necessary? The unequivocal answer is yes. While some kitchen tasks can be achieved with various gadgets, a food processor is practically indispensable for creating consistently even and finely textured breadcrumbs.

Why a Food Processor is a Must-Have

Uniform Crumb Size: The primary reason for using a food processor is its ability to break down bread into uniform crumbs. Achieving this consistency by hand (e.g., tearing or grating) is incredibly challenging and time-consuming. Evenly sized crumbs are crucial for even baking, ensuring every piece gets crispy at the same rate.
Efficiency: A food processor can blitz an entire loaf of bread into crumbs in a matter of seconds. Manual methods would take significantly longer and result in a less satisfactory texture.
Texture Control: With a food processor, you have complete control over the final texture. You can pulse the bread for just a few seconds to create coarser, rustic breadcrumbs ideal for toppings, or process it longer to achieve a finer crumb, perfect for binding in meatballs or for a delicate coating. Just watch it closely and stop once you’ve reached your desired consistency – it typically takes less than a minute.

Alternatives (and why they fall short)

Blender: While a blender can work in a pinch, it often pulverizes the bread rather than creating distinct crumbs, leading to a powder-like texture. It also struggles with larger pieces and doesn’t offer the same control.
Grater: Manually grating bread is laborious and can be difficult, especially with softer gluten-free breads. The results are also inconsistent.
By Hand: Tearing bread by hand is only suitable if you need very large, rustic pieces, and even then, uniformity is impossible.

Investing in a good food processor is highly recommended for anyone who frequently cooks or bakes, and it will certainly pay dividends when making perfect gluten-free breadcrumbs.

Tools and Ingredients for Your Gluten-Free Breadcrumbs

Gathering the right tools and ingredients is the first step to creating perfect homemade gluten-free breadcrumbs. The process is straightforward, requiring only a few common kitchen items and staple ingredients.

Essential Tools

To ensure a smooth and efficient breadcrumb-making process, you will need the following:

Cutting Board and Knife: For cubing your gluten-free bread into manageable pieces before processing.
Food Processor: As highlighted earlier, this is a non-negotiable tool for achieving uniform and perfectly textured breadcrumbs.
Half Sheet Rimmed Baking Tray: Essential for spreading the breadcrumbs in a single, even layer to ensure consistent toasting and crisping in the oven. The rim prevents crumbs from falling off.
Spatula or Wooden Spoon: For tossing the breadcrumbs during baking to promote even browning.
Airtight Container: Crucial for storing your cooled breadcrumbs, whether in the fridge or freezer, to maintain freshness.

For Herbed Breadcrumbs (Optional):

Measuring Spoons: For precise measurement of your herbs and spices.
Small Mixing Bowl: To combine your herb mixture evenly before adding to the breadcrumbs.
Mixing Spoon: To thoroughly blend the spices.

Simple Ingredients

The beauty of this recipe lies in its simplicity. You only need two core ingredients for plain breadcrumbs, plus a few common spices for the herbed version:

One Loaf of Your Favorite Gluten-Free Bread: I highly recommend a 14.1 oz loaf of Schar Gluten Free Artisan Baker White Bread Loaf for its excellent texture and allergy-friendly profile. However, any good quality gluten-free sandwich bread will work.
Your Favorite Cooking Spray: Such as canola oil, or for an alternative, Chosen Foods Avocado Oil Spray (ensure it meets your dietary needs).

For Herbed (Italian-Style) Breadcrumbs (Optional):

Table Salt: A fundamental seasoning.
Black Pepper: For a touch of warmth and spice.
Garlic Salt (or Garlic Powder): Adds a savory depth.
Onion Powder (or Onion Salt): Enhances the aromatic profile.
Dried Italian Seasoning: A blend of classic Italian herbs like oregano, basil, thyme, and rosemary.
Dried Parsley: For freshness and color.

With these simple items, you’re all set to create a batch of homemade gluten-free breadcrumbs that are far superior to anything you’ll find at the store!

Are These Gluten-Free Breadcrumbs Truly Allergy-Friendly?

One of the most significant advantages of making your own gluten-free breadcrumbs is the unparalleled control you gain over the ingredients, allowing you to tailor them precisely to your specific allergy needs. This recipe is designed to be highly adaptable and, with careful ingredient selection, can be remarkably free from common allergens.

Our Allergy-Friendly Promise (with specific bread choice)

When prepared using Schar Gluten Free Artisan Baker White Bread Loaf, as I recommend, this recipe results in breadcrumbs that are free of eight of the top nine major allergens. Specifically, they are free from:

Gluten (and Wheat)
Dairy
Egg
Fish
Shellfish
Peanuts
Tree Nuts
Sesame

It’s important to note that while Schar bread is widely considered allergy-friendly, some varieties may contain soy. Therefore, if soy is an allergen you need to avoid, please ensure you select a soy-free gluten-free bread. The key to making these breadcrumbs truly safe for your family is always to read the labels of every single ingredient you use – from the bread itself to your cooking spray and any added spices. Manufacturers’ ingredients can change, and only by scrutinizing labels can you guarantee that your homemade breadcrumbs meet your specific dietary requirements and avoid cross-contact.

This empowers you to create delicious, versatile breadcrumbs that fit perfectly into a restricted diet, offering peace of mind along with fantastic flavor and texture.

Explore More Gluten-Free Bread Recipes!

The world of gluten-free baking extends far beyond just delicious breadcrumbs! If you’re enjoying the freedom and flavor of homemade gluten-free alternatives, you’ll be thrilled to discover the array of other bread-centric recipes available. My site is a treasure trove of over 300 gluten-free recipes, but here are some popular bread-related favorites to get you started on your gluten-free baking adventure:

For a foundational staple, try my Easy Gluten-Free Bread recipe – perfect for sandwiches or toast.
Indulge in a sweet treat with these fluffy Gluten-Free Cinnamon Rolls.
Whip up some tender and flaky Gluten-Free Biscuits, ideal for breakfast or alongside savory meals.
Master the art of dessert with a reliable Gluten-Free Pie Crust that bakes up beautifully.
Satisfy your snack cravings with homemade Gluten-Free Graham Crackers.
Start your day right with light and airy Gluten-Free Pancakes.

And if you’re looking for a slightly larger, yet equally flavorful topping for your soups and salads, don’t forget to check out my Gluten-Free Herbed Croutons. They pair exquisitely with my Dairy-Free Tomato Basil Soup for a truly comforting meal. Each recipe is designed to be delicious, easy to follow, and completely gluten-free, proving that dietary restrictions don’t have to mean sacrificing flavor or variety.

Fresh vs. Stale Bread: No Waiting Required for Perfect Breadcrumbs

A common misconception when making breadcrumbs is that you need to use stale or day-old bread. While stale bread does work perfectly well for this recipe, one of the wonderful conveniences of this method is that you absolutely do not need to wait for your bread to go stale! You can use brand new, fresh-from-the-bag gluten-free bread with equally fantastic results.

Why Fresh Bread Works

The oven will take care of all the drying for you. The baking process is specifically designed to dehydrate the bread pieces thoroughly, transforming them into crisp, golden crumbs regardless of their initial freshness. This means no more planning ahead or leaving bread out on the counter overnight. If a craving for a breadcrumb-laden dish strikes, and you only have fresh bread on hand, you can proceed directly with this recipe without any delays.

The Benefits of Using Fresh Bread

Instant Gratification: Get started on your breadcrumbs the moment you’re ready, without any pre-planning or waiting.
Consistent Results: The controlled heat of the oven ensures even drying and toasting, whether the bread started fresh or slightly stale.
No Waste: You can use a new loaf without worrying about it going stale before you get around to making crumbs.

So, whether your gluten-free bread is fresh out of the package or a few days old, rest assured that this recipe will deliver delicious, crispy homemade breadcrumbs every single time.

Watch the Recipe Video: See How Easy It Is!

Sometimes, seeing a recipe in action makes all the difference, especially when you’re trying something new or want to grasp the technique perfectly. I’m happy to confirm that there’s a comprehensive video demonstration available for these easy gluten-free breadcrumbs!

Once you watch how ridiculously simple and quick this process is, you’ll be whipping up batches of homemade breadcrumbs in no time. The video should automatically appear on this page as you scroll. If for any reason it doesn’t load or is not visible, you can always find it directly embedded at the bottom of the recipe card section. As a last resort, or if you prefer to view it on a dedicated platform, you can access the full tutorial on my YouTube channel. It walks you through each step, ensuring you achieve perfect, crispy gluten-free breadcrumbs every single time!

Easy Gluten Free Bread Crumbs

Yield:
14 oz

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Easy homemade gluten-free breadcrumbs. Ditch the store and make an entire sheet pan and freeze them for whenever you need to make meatballs, breaded chicken or need a delicious topping for your soups and salads. I have versions for both plain and herbed. These breadcrumbs are also free of: dairy, egg, fish, shellfish, peanuts, tree nuts and sesame.

Ingredients

One loaf of your favorite gluten-free bread (I use a 14.1 oz loaf of Schar Artisan Baker White Bread)
Cooking spray of choice

Optional spices for herbed/Italian breadcrumbs:

1/4 teaspoon table salt
1/4 tsp pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon of dried Italian seasoning
1/2 tsp parsley

Instructions

Preheat the oven to 325 degrees F.
Cube the bread, heel and all. This will make it easier for the food processor to break it down.
Place in your food processor. (Depending on what size of food processor you have, you may need to do this in two batches.)
Lay the breadcrumbs flat and evenly on a rimmed baking sheet.
Spray with your cooking spray of choice lightly.
Bake for 8 minutes.
After 8 minutes, take it out and toss it.
Spray the breadcrumbs again and bake for an additional 8 minutes.
Test the breadcrumbs (depending on the brand, you may need a few more minutes). Make sure they’re as crispy and crunchy as you prefer. If you like them more browned, after baking you can even broil them for 1-2 minutes (keeping a close eye). I like mine very toasted.
Take out of the oven and cool. Use as needed.
Leftover breadcrumbs can be stored in an airtight container in the fridge for up to one week. Breadcrumbs can also be frozen for up to 3 months.
For herbed breadcrumbs you can do one of two things: You can either mix the spices together and add after baking. This is a great method when you want a little of each. As you’ll see in my how-to-video, I make an entire batch. I take half of the batch once it’s done cooking and remove it from the pan. Then, I generously sprinkle the herb mix over the remaining half. I like to have plain and Italian breadcrumbs on hand since each can be used in different recipes. This isn’t my favorite way, as I feel the herbs don’t adhere as well, but it’s still a good method. My favorite way to add herbs to make your breadcrumbs have that classic Italian herbed flavor is to stir them into the breadcrumbs BEFORE baking. I find that when you spray the breadcrumbs with the non-stick spray it helps adhere the herbs to the crumbs, as well as baking it to help the flavors meld better. If you forget, or don’t want to flavor the entire pan, it will still work as mentioned above, but if you know you want Italian breadcrumbs from the beginning, I’d recommend this second method instead.

Notes

Be sure to watch the video for visual directions before proceeding.

All of the frequently asked questions, tips and substitution questions are spelled out in detail above.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

Nutrition Information:

Yield: 7
Serving Size: 1

Amount Per Serving:
Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 210mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g

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