Italian Bread Crumbs

Breadcrumbs….the secret to perfect cotoletta, meatballs, and chicken parmigiana. In the past we have just purchased pre-made breadcrumbs at the store but have you looked at the ingredients in store bought breadcrumbs?!! Just try and convince me that breadcrumbs need high fructose corn syrup…just try! I started making my own breadcrumbs when I was gluten free using @canyonglutenfree bread and now I make them using our Italian natural yeast bread. It’s really simple and I think they taste better than store bought (not to mention 1000x healthier). What I love is that you can tailor this recipe to fit your needs. If you eat gluten free, use gluten free bread. If you can only tolerate KAMUT wheat flour then use that. If you prefer sourdough, use it! If you don’t care, use whatever you’d like!!
If you don’t like breadcrumbs…whats ammta you?!
This is a simple switch to elevate your Italian game and get rid of unnecessary garbage in your food!

Mangia bene amici
“eat well friends”

Italian Bread Crumbs

0.0 from 0 votes

Course: Gluten-Free, Miscellaneous, Recipes

Ingredients

• 4-6 slices preferred bread (about 1 cup once blended)

• 1 Tbsp + 1 tsp dried parsley

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 tsp garlic powder (we prefer Redmond Real Salt )

• Dash of onion powder (we recommend Redmond Real Salt )

Directions

• Preheat oven to 325 degrees.
• Lay bread slices on a baking sheet and place in the oven for 15 minutes. After 15 minutes turn bread over and bake an additional 15 minutes or until bread is fully dried.
• Break each slice into 4-6 pieces and place dried bread in a blender. Blend to desired consistency. (You can also place bread in a bag and crush with a rolling pin.)
• Place bread crumbs in a bowl and add remaining ingredients. Mix thoroughly. 
• Adjust seasonings as desired.
• Store in an airtight container in the fridge for up to 1 month.

Notes