Don't have gluten-free bread crumbs on hand but need to get dinner on the table? No worries! I am going to break down the best substitutes for gluten-free bread crumbs and in what types of recipes to use them so you can find success in the kitchen.
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Whether you are looking for the perfect crunchy coating for fried chicken or want to add a crunchy topping to your tuna noodle casserole there are some great options to replace traditional bread crumbs.
Of course, I am going to tell you to grab a loaf of stale bread and make my gluten-free bread crumbs from scratch. But I am assuming you are here because you don't have any gluten-free bread on hand.
And you aren't running out to the store for the gluten-free store-bought bread crumbs.
In that case, let's find you a gluten-free option ASAP.
Best Gluten-Free Bread Crumb Substitute
- Gluten-Free Crackers
- Gluten-Free Cereals (Chex, Rice Krispies)
- Potato Chips or Tortilla Chips
- Gluten-Free Pretzels
- Nuts (almonds, walnuts, pecans)
- Gluten-Free Stuffing mix
- Rice Cakes
- Pork Rinds
- Quinoa Flakes
- Almond Meal
- Oat Flour
- Coconut Flakes
Gluten-Free Crackers
How to Use: Crush gluten-free crackers like GF matzah or table crackers into large crumbs.
Best For: Use gluten-free crackers in things like meatballs rather than as a coating. I recommend using crackers rather than bread crumbs in my gluten-free meatball recipe.
Cereals
How to Use: Rice-based cereals like Rice Chex and Millville Rice Cereal make an easy swap for breadcrumbs. You can also use gluten-free corn flakes but I prefer corn Chex. Remember not all Chex cereals are gluten-free and suitable for those with celiac disease so check the label!
Crush them up into a fine texture by placing them in a bag and rolling them with a rolling pin. Their neutral flavor works well in both sweet and savory dishes. GF cornflakes can also be used.
Best For: Coating baked chicken and pork chops. Chex is my preferred substitution for homemade gluten-free chicken nuggets.
Chips
How to Use: You can use any type of potato chip or tortilla chip, Simply crush them up by hand. Opt for plain chips rather than flavored ones.
Best For: The salty, crunchy texture is your best option for topping casseroles and mac and cheese. Just watch out for how much salt you add to your main dish.
Gluten-Free Pretzels
How to Use: Pulse in a food processor for 30 seconds until you get crumbs the size of panko bread crumbs.
Best For: The little bits of pretzel add a hint of distinctive flavor. You can use it when doing a flour, egg dip, and bread crumb coating. Best for baking chicken but do not fry.
Nuts
How to Use: Finely chop nuts like almonds, pecans, or walnuts. Combine 3 parts nuts and 1 part gluten-free flour. You can add a little garlic powder or salt for added flavor.
Best For: Toasted nuts pair especially well with meats. Again, not recommended for frying. But a pecan-crusted chicken sounds delicious!
Gluten-Free Stuffing Mix
How to Use: Pulse for 30 seconds to 60 seconds in a food processor.
Best For: While you can use this for just about any recipes keep in mind that the seasoned flavor adds lots of taste and you want them to match.
Rice Cakes
How to Use: Break rice cakes into pieces place them in a plastic bag and crush them with a meat tenderizer or rolling pin. Or grind in a food processor. Use plain rice cakes.
Best For: The light texture is great for breading fish or tender products that need a delicate crunch.
Pork Rinds
How to Use: Grind pork rinds into crumbs using your food processor. taste for salt, they likely won't need any other seasonings added.
Best For: Schnitzel, meatloaf, and anything that would benefit from a smoky flavor. Obviously not suitable for vegetarian and vegan dishes.
Quinoa Flakes
How to Use: Quinoa flakes blended into crumbs provide fiber and protein. Use uncooked quinoa and pulse in a high-speed blender until broken down into crumbs. You can also add flax seeds or sunflower seeds to the blender to add more flavor.
Best For: Use in healthier dishes like veggie fritters.
Almond Meal
How to Use: Use a coarse almond flour or almond meal, not a super fine almond flour. Add little grated parmesan cheese and lemon zest for a unique almond coating.
Best For: Almond meal works better for dredging, rather than foods that need a full coating. A good example is our gluten-free chicken piccata.
Oat Flour
How to Use: Just like almond meal! You can make your own oat flour from gluten-free certified oats.
Best For: I think oat flour is best for dredging but unlike almond flour, I don't like to pan fry. Baking or air fryer only.
Coconut Flakes
How to Use: Toasted coconut flakes provide tropical flavor and tender crispness but you need to use untweeted dry flakey coconut. You may want to mix with gluten-free flour when deep drying.
Best For: Use coconut only when you want to add a tropical spin to shrimp, fish or chicken.
Expert Tips
- Check labels to ensure ingredients are certified gluten-free
- Process items in a food processor for a fine bread crumb texture, shorten the time to panko style bread crumbs
- Toast crumbs for extra crunch and nutty flavor
- Combine a few different substitutes for more complexity
- Store homemade crumbs in an airtight container for 1-2 weeks
- Add Italian seasoning to make create a gluten-free alternative to Italian bread crumbs
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