Bread Crumbs: Kitchen Tip

 Kitchen Tip Button

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.”


If you would like me to link to a kitchen tip on your blog, or if you have a tip you would like to share here, fill out my Kitchen Tip Form.

View Other Kitchen Tips

This post may contain affiliate links. See my disclosure policy for more information.


  1. says

    I like this tip! I’ve been making bread crumbs by toasting slices and cutting them into pieces, but they never seem dry or small enough. I’ll try this oven method next. Good idea!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>