Bread Crumbs: Kitchen Tip

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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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Comments

  1. 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!

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