How To Make Crunchy Gluten-Free Breadcrumbs
Golden. Toasty. Slightly crunchy. When I first went gluten-free I missed the crunchy goodness that a buttered bread crumb topping adds to a home cooked recipe- especially comfort food. In fact, one of my favorite simple comfort recipes when I'm dragging my butt and too tired to cook is spaghetti tossed in extra virgin olive oil, minced garlic, red pepper flakes and pan toasted bread crumbs.
In the green and groovy spirit of Reduce, Reuse, Recycle, I first tried using failed gluten-free breads (you know, those sawdust textured doorstops that plunk out of the brand new replacement bread pan and land on the counter with a distinct gluten-free thud).
The crumbs were either too gritty or too gummy- just like the bread. They had absolutely no character.
I toasted the icy suckers to a crispy golden brown, zapped them into crumbs in the Cuisinart, added dried Italian style herbs, sea salt and a drizzle of fruity olive oil and- yes!
And I'm happy to say, it is not!