This homemade gluten-free bread crumb recipe uses leftover gluten-free bread of any kind. Guaranteed to taste better and be crunchier than store-bought bread crumbs. I have included variations for gluten-free panko bread crumbs and Italian breadcrumbs.
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While there are many delicious gluten-free substitutes for bread crumbs, there is no need to spend money when what you need is in your kitchen cabinet. You can substitute for any recipe that calls for regular breadcrumbs.
📖Why This Recipe Works
This gluten-free bread crumbs recipe uses any leftover or stale gluten-free bread you are sitting around. The lone GF hot dog bun or the heels of your bread loaves.
These homemade breadcrumbs are more affordable than store-bought. Plus, our taste testers rated them higher than regular breadcrumbs in both taste and texture. You can check out our gluten-free bread crumb guide for more details.
Did I mention that it only takes 10 minutes to make these easy gluten-free bread crumbs?
Stale Bread- I prefer to use stale bread but fresh bread actually works just as well. I typically just save the odds and ends in one bag (keep in the fridge!) and when it is full, I make a batch of breadcrumbs.
Six ounces of bread will convert to about 2 cups of bread crumbs.
Salt- I prefer to salt my bread crumbs when they are still warm, so the salt actually sticks.
You don't need olive oil or butter for this recipe!
Italian Seasoning (optional)
For Italian breadcrumbs, I add dried basil, oregano, thyme, garlic powder, and onion powder. A little black pepper is up to you.
Or substitute 1 ½ tablespoons of your favorite Italian seasoning.
⏲️How to Make Gluten Free Bread Crumbs
I tested this recipe two ways. First, I tested the bread and then turned them into crumbs. But the best method was to process it into crumbs first and then toast. They dried out faster and lasted longer in the pantry.
Step 1- Make the Crumbs
Tear your bread crumbs into pieces. Place the bread cubes in a food processor and pulse until you get your desired size and texture.
About 30 seconds to get the larger panko size and up to a minute for fine crumbs.
Step 2- Dry Toast
Spread the crumbs in an even layer on an unlined baking sheet. Do not add any oil.
Bake in a 350 F degree oven for 5 minutes. Stir the bread crumbs and return to the oven for 2 to 5 minutes until golden brown.
Note that the bread crumbs may be darker than traditional bread crumbs if you didn't use white bread.
Step 3- Season
Sprinkle on the salt and toss to combine. Cool completely before adding your optional seasonings.
When making a big batch of bread crumbs to use later make the panko style. You always use a rolling pin or coffee grinder to break them into a finer texture later.
Store your extra bread crumbs in an airtight container in a cool dark place for up to a week.
You can also freeze your bread crumbs. You don't need to thaw them before you use them in your recipes.
More Gluten-Free Recipes
💭 Frequently Asked Questions
Are panko bread crumbs gluten free?
No, traditional panko, like regular traditional bread crumbs, is made from wheat bread and is not gluten-free.
That is a common ingredient to add but I find with gluten-free items it actually makes the coating soggy when you bake things like chicken tenders.
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📖 Printable Recipe Card
Gluten-Free Bread Crumbs
- 6 ounces leftover gluten free bread or buns
- ½ teaspoon salt
- Preheat your oven to 325 F degrees.
- Tear the bread into small pieces or cut it into cubes. There is no need to tear off the crusts. Place the bread pieces in a food processor. Pulse or blend the bread for 60 seconds for a fine crumb and 20 to 30 seconds to make a panko style bread crumb.6 ounces leftover gluten free bread or buns
- Spread the bread crumbs evenly on a baking sheet . Place the sheet in the preheated oven and bake for about 5 minutes. Stir and bake for another 5 minutes or until the bread crumbs are dry and crisp. This could be an additional 2 to 5 minutes. Keep an eye on them to prevent burning.
- Remove the bread crumbs from the oven and sprinkle on the salt. Cool completely before adding any additional seasonings.½ teaspoon salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon onion powder