Grain-Free Bread Crumbs
Grain-Free Bread Crumbs with Vegan option.
Happy Wednesday!
I have been meaning to post my grain-free bread crumbs for the longest time now! I’m afraid my crazy sweet tooth often prevents me from focusing on savory recipes, I’m lucky to get one in every two months! Hey, you certainly can’t blame a girl for loving cupcakes. 😉 Thankfully, my attention has returned to savory fare as I was recently asked to create an eggless version of my bread crumb recipe
This brought to mind all of the savory dishes I’ve been meaning to post that require them–crab cakes, chicken parmesan, various healthy casseroles, herb crusted baked tomatoes—and on and on. (I’m mad about crab cakes, so those will have to be next)!
Anyway, I want to mention that this recipe is really 3 in one as you can create delicious croutons as well as sandwich rolls. I’ve included those details as well as the vegan option here below, in the tips section.
Tips:
-This recipe yields 3 full cups of bread crumbs, they should be stored in an airtight container, they can be frozen.
-The bread mix will pour into the baking pan like a thick batter. It will, however, rise a bit and bake like a bread.
-Make sure the croutons are completely cooled before they head into the food processor. The drier they are, the finer the bread crumbs.
-This recipe can be made Vegan by subbing in a plain milk substitute.
-If you do not intend on using all the bread crumbs, then I recommend saving some of the bread cubes, brushing them with olive oil and adding a touch more salt and Italian Seasoning and baking them at 400 degrees. The croutons really liven up a salad or bowl of tomato soup.
-You can also use this recipe to make sandwich rolls, just leave out the Italian Seasoning. I use this mini cake pan for our rolls. Grease the pan and fill them half way, bake at 350 degrees for 20 minutes or until firm to touch, cool and slice in half and toast or serve plain!
Ok, I think I’ve exhausted all of the options, let’s head to the recipe! Enjoy and Happy Baking!:)
Directions:
Whisk together almond flour, potato starch, Italian Seasoning, guar gum and salt. Add milk and olive oil and mix until thoroughly combined. Batter will thicken. Pour apple cider vinegar over the batter and sprinkle baking soda overtop, allowing fizzy reaction. Then stir into batter until incorporated evenly.
Pour batter into a parchment paper lined 8 x 8 square baking dish. Bake at 350 degrees for 30 minutes or until top is firm.
Remove from oven, place dish on cooling rack and cool completely.
Cut bread into crouton sized cubes and place on parchment paper lined baking sheet. Bake at 400 degrees, turning croutons so that all sides become evenly toasted and golden brown. (About 20-30 minutes). Remove from oven and let cool completely.
After toasted croutons are completely cooled, place them into a food processor and pulse until fine. Add more salt and Italian season to taste. Store in an airtight container—can be frozen.
Enjoy!!
Grain-Free Bread Crumbs
- Total Time: 1 hr 20 min
- Yield: 3 cups bread crumbs 1x
Ingredients
- 2 cups almond flour
- 1 cup potato starch, (or 3/4 + 1 Tbsp cup tapioca starch).
- 2 tablespoons Italian seasoning (optional)
- 1/2 teaspoon guar gum (Bob’s Red Mill)
- 1 teaspoon baking soda
- 1 1/4 cups milk or plain milk substitute (almond milk, soy milk, etc.)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
Instructions
- Preheat oven to 350 degrees.
- Whisk together almond flour, potato starch, Italian Seasoning, guar gum, and baking soda.
- Add milk (or milk substitute), olive oil, apple cider vinegar and mix until thoroughly combined. Batter will thicken.
- Pour batter into a parchment paper lined 8 x 8 square baking dish. Bake at 350 degrees for 30 minutes or until top is firm.
- Remove from oven, place dish on cooling rack and cool completely.
- Cut bread into crouton sized cubes and place on parchment paper lined baking sheet. Bake at 400 degrees, turning croutons so that all sides become evenly toasted and golden brown. (About 20-30 minutes). Then remove from oven and let cool completely.
- After toasted croutons are completely cooled, place them into a food processor and pulse until fine. Add salt and Italian season to taste. Store in an airtight container—can be frozen. Enjoy!
- Prep Time: 30 min
- Cook Time: 50 min, divided
Bless you for this recipe! I found it looking for a grain free bread crumbs recipe and in the process have fallen absolutely in love with the bread stage of the process. I made the first batch primarily into crumbs and the next day made another batch to keep as slices. Perfect for avocado toast! I have tried so many grain free soda breads and this is the absolutely best one.
How do you think it would work to sub tapioca for the potato starch?
Thank you so much for your wonderful review!! This is music to my ears, I’m thrilled you’re enjoying the recipe as both bread and bread crumbs! 😀 I have not tested it with tapioca, I think it could definitely work, but with a smaller measurement. I would start with half a cup. I hope this helps, thanks again!
Could I use something instead of guar gum?
Hi! You could make our Paleo Bread instead which has no guar gum and then use that to make the croutons + bread crumbs, etc. Here is the link https://lilaruthgrainfree.com/paleo-sandwich-bread/. Hope you enjoy it if you try it!