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I think that one of the worst things about transitioning to a gluten free diet was wondering what the heck I was going to do to replace bread crumbs! I mean, gluten free bread crumbs just sounds like an oxymoron. It totally baffled my mind because suddenly the gluten free bread that I bought was too expensive to turn into bread crumbs and the gluten free bread crumb alternatives in the store tasted awful. It's time to take the bread out of bread crumbs!
Flavor profile shouldn't have to suffer
I am a huge believer in seasoning every layer of a dish to build a depth of flavor. If one of the main components of a dish is lack-luster it will bring everything else down with it. Just because we are gluten free doesn't mean we can't have tasty bread crumbs, it just means we have to think out of the bread box a little. (Like what I did there?! ) Today I am sharing my (3) go-to gluten free bread crumb alternatives that I use ALL of the time without fail. I never ever use actual gluten free bread and they are ready in about a minute or less. Grab your food processors friends and let's get to work!
Keeping it simple
In this post I am going to share with you how I make seasoned bread crumbs, plain bread crumbs, and my version of panko. I think you will be shocked once you see how simple these little gluten free bread crumb recipes are because when I figured them out it was a "Duh!" moment for me. The ingredients had literally been staring at me from my pantry for as long as we had been gluten free. I am sure at least one of these will resonate with you too or possibly get you thinking about what you might already have in your pantry that could stand in for the bread in bread crumbs.
An easy vegan option
My husband is vegetarian, and we eat that way most of the time. What I love about the 'recipes' below is that not only are they vegetarian - but also vegan. Now, mileage will vary here of course - so be sure to double check your preferred starter ingredient to be sure it suits your personal needs.
Types of gluten free bread crumbs (seasoned, plain and panko)
Gluten Free Seasoned Bread Crumbs
I make gluten free seasoned bread crumbs with gluten free pretzels and Italian seasoning. Sometimes I even use the pretzels as bread crumbs without the added seasoning. Check out my Tex Mex Beet Burgers for some inspiration. It is important to remember when using these bread crumbs that you need to adjust for the salt in the rest of the dish since pretzels tend to be pretty salty to begin with.
Seasoned Bread Crumbs (Gluten Free and Vegan)
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 5 reviews
Don't miss out on texture! Learn to make 3 types of gluten free bread crumbs at home in under a minute. And for a fraction of the cost!
- Author: This Mess is Ours
- Prep Time: 2 mins
- Cook Time: 0 mins
- Total Time: 2 mins
- Yield: ½ cup bread crumbs 1x
- Category: Seasoning
- Method: Processor / Crush
- Cuisine: Any
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten free pretzel twists
- ½ tablespoon Italian seasoning (optional)
Instructions
- Process the pretzels in a food processor fitted with the "S" blade for 1 ½ minutes until the mixture resembles fine bread crumbs. Transfer to a bowl and stir in ½ tablespoon of Italian seasoning if desired.
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Plain Gluten Free Bread Crumbs
To make unseasoned gluten free bread crumbs I use Crispy Brown Rice Cereal. I adjust the size of the crumbs based on what I am making. For instance, my Artichoke Gratinata uses these bread crumbs, but I crushed them by hand instead of in the food processor so that the topping for my dish would have a nice texture to it.
Unseasoned Bread Crumbs (Gluten Free and Vegan)
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 5 reviews
Don't miss out on texture! Learn to make 3 types of gluten free bread crumbs at home in under a minute. And for a fraction of the cost!
- Author: This Mess is Ours
- Prep Time: 1 min
- Cook Time: 0 mins
- Total Time: 1 min
- Yield: ½ cup 1x
- Category: bread crumbs
- Method: process / crush
- Cuisine: Any
- Diet: Gluten Free
Ingredients
Scale
- 1 cup crispy brown rice cereal
Instructions
- Process the crispy brown rice cereal in a food processor fitted with the "S" blade for 30 seconds until the mixture resembles fine bread crumbs.
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What is Panko?
This is a question you might be asking or even wondering if panko is gluten free to start with? Simply put, panko is a Japanese term for a flaky crumb and is traditionally used in fried food or to accent a dish in need of a crunchy texture. While it can sometimes be gluten free, the type you might buy in the store is not. Which leads me to the cool fact of the day: It's actually made from bread baked by electrical current, which yields a bread without a crust! It's then ground to create fine slivers of crumb. Our gluten free panko is not nearly that elaborate! But it sure is tasty.
Gluten Free Panko
To make my gluten free panko I use plain Rice Chex cereal. It isn't a perfect substitute for breading although it works, but it is great for topping casseroles when panko is called for. I have been known to sprinkle a few handfuls over the top of my White Bean, Spinach, and Brown Rice Couscous Bake and it always receives rave reviews from our friends and family!
Gluten Free Panko Bread Crumbs (Gluten Free and Vegan)
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 5 reviews
Don't miss out on texture! Learn to make 3 types of gluten free bread crumbs at home in under a minute. And for a fraction of the cost!
- Author: This Mess is Ours
- Prep Time: 1 min
- Cook Time: 0 mins
- Total Time: 1 min
- Yield: ½ cup 1x
- Category: bread crumbs
- Method: process / crush
- Cuisine: Any
- Diet: Gluten Free
Ingredients
Scale
- 1 cup Rice Chex
Instructions
- Process the Rice Chex cereal in a food processor fitted with the "S" blade for 15-20 seconds until the mixture resembles panko. It should have texture left to it rather than being ground fine.
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What types of breading do you use in your gluten-free cooking?
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Reader Interactions
Comments
Honey says
I just discovered I could use white buckwheat groats in a crumb topping on a casserole (whole, with herbs, melted "butter" and corn flour). But I think chex or rice crispies will be a better choice for shrimp cakes.
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meg@thismessisours says
I love the idea of using buckwheat groats! Never thought of that. I do like the lightness of the cereal breadcrumbs for something like a shrimp cake though for sure - its similar to a panko.
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Cyndi in NC says
Thank goodness for cleaver people like you. I have most of these things in my pantry too and never thought of this!! I'm only three years into the Celiac eating and am just now starting to do some scratch baking! Finding alternatives for pretty much everything in all areas of eating and cooking has been a real learning process. Can't wait to use the "panko" crumbs in a salmon patty recipe I just found that appeals to me. This is a real help. Thanks so very much.
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thismess says
Thank you so much for taking the time to comment! I am really glad that these tips will be helpful for you, it just makes my day!
I realized after your comment that this post had some issues when we migrated to the new version of our website. I cleaned it up a bit so its a little easier to follow, but will definitely get some new images in here for you for reference ASAP! Let me know how your salmon patty turns out!Reply
mel says
I have a recipe for chicken meatballs and calls for 1/2cup whole wheat crumbs -what would you suggest?
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thismess says
I would try unsalted pretzel "bread crumbs" first - they're a bit more dense. Let me know how it turns out!
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Sharron says
brilliant! Who would have thought? Obviously not me. Thanks!
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Susan says
Thanks for sharing- can't wait to try it
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Joanne says
I'm a baby GF, 3rd week in! I have been finding it hard as a lot of GF cereals here in the UK are pretty gross. But my biggest stumbling block was the other day when I realised I "can't have" onion rings or breaded mushrooms. Your ideas are fab, cannot wait to try them and get my onion ring back!
Do you have any ideas for good batter mixes? Like for fish n chips or fish sticks (our household prefers battered over crumbed when it comes to fish).
Many Thanks
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Troy says
My wife, daughter, and son are all gluten free eaters. But they all love sandwiches. We buy the Franz "Mountain White" and the "7 Grain". Between the three of them, we go though 2+ loaves a week. But none of them like the heels. So I take the heels and save them in a Ziploc bag, in the refrigerator. At the end of the month we usually end up with anywhere between 8-14 heels. I then turn them into toasted bread crumbs, and store in an air tight container, until their needed.
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Meg says
That is such a great idea Troy! Thanks for sharing 🙂
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Jon says
Thanks for the tip Meg! I look forward to trying these. I don't have a food processor though, I think I will try using my blender maybe?
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Meg says
A blender could work or if I am really desperate I have been known to use a ziploc bag and a rolling pin 😉
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Cristina says
Hi, I used to make spinach burgers that were so good, now I tried to make them with GF panko and they came out mushy tasting on the inside. What would be the best to try? The pretzels or the cereal or what?
Thank youReply
Meg says
hmmm....you should definitely try the cereal first since it resembles panko the most! Good luck 🙂
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Bill says
I wonder if my corn waffle pizza crust would work. I don't like pizza dough subs. so I just for years have made simple corn waffles a little undercooked. Then I top them as I would pizza dough and bake them. Everybody likes them as much as any homemade pizza I make. So I would further cook and dry the waffles then turn them into bread crumbs seasoned or otherwise.
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Chris M. Munoz says
I have three boys who absolutely love chicken fingers and since one son was diagnosed we have stopped making anything coated with breadcrumbs. My husband found a Gluten free Italian breadcrumbs and brought it home to try. Although skeptical at first I was pleasantly surprised by the nice coarse texture and light crispy taste.
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Donna vaughn says
I am on the Fast Metabolism Diet and was trying to figure out a way to make a bread crumb substitute to use with baked vegetables..your idea is simple, inexpensive and tasty. Thank you ..now..where do I find your recipes?
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Linda Conlee says
Glad to find this blog...new to GF! Big help!
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Ary says
Brilliant! Thank you!
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Rebecca @ it's a nourishing thing says
So BRILLIANT! We have to make the transition to a gluten-free menu in my house and I had no idea how to GF-itize breadcrumbs in my recipe. This is perfect! Thank you!!
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Meg says
Yay Rebecca! I am so go glad this is helpful for you:)
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Cara says
I'm so happy that you included Chex cereal! I ALWAYS use this because it gives the best crunch for my crumb needs. Love your post!
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Meg says
Thanks Cara! Yep, Rice Chex are brilliant!
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Beth @ Tasty Yummies says
YES!! Love this post lady, so many great ideas.
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Meg says
Thanks Beth!
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Joy says
I literally went "Ohhhh yahhh" that makes total sense : ) Thanks for your wisdom!!
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Meg says
Haha! Thanks Joy. That is exactly how it went for me too.
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cheri says
Very clever, makes you look at your whole pantry different. Thanks for sharing!
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Meg says
Thanks so much Cheri!!!
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Megan says
I love your solutions! I've been using rice cakes since you first mentioned using rice chex. I always have them around to snack on, anyway. My favorite is an organic millet rice cake. Throw a couple in my processor and voila! Thank you for the brilliant idea!
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Amanda says
I'm so glad you posted this! I kept thinking I had to buy crispy rice cereal, completely forgetting that I always have brown rice cakes in my pantry! Yay!
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Meg says
Yay Amanda!!! I am for using what you have on hand. 😉
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Meg says
Such a great idea Megan!!! I love that you got inventive in the kitchen with rice cakes. Such a great idea!
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