A reader, Sharon, shares this tip:
“When I make my gluten free bread, I save all the bread crumbs when I slice it. Also, I do not like the crust so I break that in pieces and put that in a 200 degree oven until very dry, then either put in blender or food processor.
For Italian Breadcrumbs: to each cup of crumbs add 1/2 tsp. each, dried parsley flakes, salt, black pepper, garlic powder and 1/4 tsp. each dried oregano and basil. Shake well and you have “free” bread crumbs.”
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