Preheat your oven to 400 degrees. Break unused bread into small pieces and fill a food processor, with the blade attachment. Pulse until fine crumbs form. If you like your crumbs especially crunchy, drizzle in a little olive oil. Spread the crumbs onto a cookie sheet covered in foil or parchment. Bake for approx. 15 minutes until the crumbs are quite dry and slightly brown. Turn the cookie sheet at least once while baking. Cool. Place in a tight sealing plastic freezer bag. Don't forget to write the date on the outside. Freeze. Can be used up to 6 months.
Monday, January 4, 2010
Ever wonder what to do with those ends of Gluten/Wheat free bread that are leftover and never seem to get eaten? Make breadcrumbs and store them in a plastic bag in your freezer, until you are ready to use. Then they can be used for almost anything that you would normally use breadcrumbs for... for meatballs, meatloaf, breading for foods and on and on. Recently, I whipped up a batch of Eggplant Parmesan that was completely wheat and gluten free and it was as good as anything I'd had before. Here is the process that I use when making the crumbs...
Posted by Heidi Miller at 2:17 PM