make your own breadcrumbs

You may be wondering why you’d actually want to Make Your Own Breadcrumbs. First of all, they’re far superior to the packaged highly-processed products found on your store shelf. But there’s more… give me a moment to explain.

I’ve always been a bit obsessed with knowing what ingredients are in the food that we eat. We really do need to be our own advocates in avoiding the common toxins and chemicals found in so many of our food products.

As you guys are most likely aware, several of my loved ones have a considerable intolerance to gluten. I am grateful that they’ve not been diagnosed with Celiac Disease but their issues are serious enough that they avoid foods containing any trace of gluten. Always.

Until recently, that is. Here’s the thing…

It turns out that they can eat regular pasta that is imported from Italy. As long as the pasta is made with locally grown & harvested wheat products that is then produced there as well. During a fairly recent stay in Belgium, my normally gluten-sensitive daughter found that she was able to indulge in whatever was offered …artisan breads, pastries, locally-brewed beers. All of it with no adverse reaction whatsoever. Sounds crazy, right?

It certainly got me thinking in terms of what I can possibly bring to the table. Literally. Following this thought process, why can’t I use imported or guaranteed organic flour to make baked goods for them that would normally be off-limits?

Without getting too involved in this post with what I’ve discovered regarding this growing trend, I will tell you this …there are so many folks out there who tell the same story. There may be less gluten in some varieties of European wheat but that doesn’t seem to be the answer. The frequent use of pesticides such as Roundup, which are readily sprayed on the majority of  the US wheat crops, seems to be the more likely culprit.

Most of our crops are sprayed in an effort to harvest more efficiently and yield product more quickly, but the active ingredient contained within, glyphosate, has been undeniably linked to the huge spike in gluten sensitivity and diseases like Celiac in recent years.

Data provided by the European Commission shows that the vast majority of wheat samples recently examined do not contain detectable Glyphosate residues. If you are trying to avoid glyphosate (which is always advisable) in your locally available whole grains & flours, this article provides some good information. 

As I travel down this rabbit hole, researching this phenomenon, I will gladly share my findings with you. Of course, I’m always happy to share info on the preferred flours that I’ve used.

• Sunrise Flour Mill offers an array of glyphosate-free flours and blends. This awesome Minnesota based company produces single source, organic, heritage flours. I’ve been baking with their products for several years now with great success. Hands down – my number one source. Ordering directly from them is stress-free, using their streamlined online process. 
• When I need semolina flour for a specific recipe, my choice is Mulino Caputo based in Italy. It is readily available on Amazon. Also, I’ve been pleased with their Italian Double Zero 00 flour. 

Please keep in mind that I am not advising anyone to eat something that may cause issues for them. I am simply sharing with you what my family has personally experienced and what I’ve learned in my small amount of research. For now, back to the matter at hand.

Wait til you see how easy it is to Make Your Own Breadcrumbs…

There are many methods out there to Make Your Own Breadcrumbs.

This happens to be my tried-and-true process. Start off with your favorite hearty bread.

• Preheat your oven to 350℉.
• Cube the bread into half-inch pieces.
• Spread the cubes on a dry baking sheet in a single layer.
• Bake for about 15 minutes, tossing halfway through, until fully dry and firm to the touch.
• The bake time will depend on the moisture content of the bread.
• The type of bread used is also a factor.
• If using gluten-free bread, it tends to be more dry and requires a shorter baking time.

Some folks like to use stale bread to make their breadcrumbs. I’m not a big fan, especially if the bread is super-stale. I want my crumbs to taste like fresh bread.

I will admit though that if you’re making your own bread just for this purpose, a day-old loaf tends to be the perfect texture for ease of slicing while still tasting fresh.

• Allow the dried bread cubes to cool a bit.
• Transfer to the bowl of a food processor or blender.

• Pulse until you achieve the desired texture.
• The crumbs should be coarse for panko-style.
• For standard breadcrumbs, pulse until finely ground.
• For most uses, a blend of coarse and finely ground is ideal.

When you are using your prepared breadcrumbs, remember that a larger amount of fine crumbs will fit into a measuring cup than coarse crumbs.

If a recipe calls for panko, use coarse crumbs. If it calls for bread crumbs, use finely ground crumbs. It will make a difference in your recipe!

• Be sure the crumbs are completely cool before storing them to avoid condensation in the storage container.
• Store breadcrumbs in an airtight container at room temperature for up to a week.
• In the fridge for up to 3 weeks.
• Or in the freezer for up to three months – my preferred storage method.
• Since the crumbs are dry, they won’t clump up.
• Remove just the amount you need.

There are times that your recipe may call for fresh breadcrumbs.

We’ve got you covered on that. While you’re in the mode, why not include a batch of the fresh version to keep handy in the freezer?

• Cut the bread into cubes.
• In small batches, transfer to the bowl of a food processor or blender.
• Process in short quick pulses to produce very coarse pieces.
• Store in the freezer until needed.

What is the best bread to use to Make Your Own Breadcrumbs?

The list of possibilities is a long one. Hearty artisan and sourdough breads work well – the outcome is delicious. Leftover deli rolls are also a good option.

Avoid using bread that is loaded with nuts and seeds, unless you’re going for that extra texture. You could even try a batch with rye bread. Some homemade suggestions for you…

• Everyday No-Knead Peasant Bread – My go-to bread when I want to make a generous supply of breadcrumbs to stock up the freezer.
• Quick & Easy No-Knead Artisan Bread – After this dough hangs out in the fridge, it takes on a hearty flavor similar to sourdough.
• Quick & Easy Deli-Style Rye Bread – For a different flavor profile, just be sure to remove the top seeded crust. Imagine a chicken cutlet coated with rye-flavored crumbs.
• Gluten-Free Artisan Bread – For the gluten intolerant folks in the crowd.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

Ways to enjoy your homemade breadcrumbs…