This is one of those ingredients I didn’t really think I’d need a replacement for at first. When our son tested positive for an anaphylactic dairy allergy, I read the ingredients on the normal Italian bread crumbs we would use and noticed they contained milk. Because of that, I would just substitute recipes needing breadcrumbs with panko bread crumbs instead of the Italian bread crumbs I normally used. However, once my husband started having gluten issues, that solution wasn’t going to work well either.
What are bread crumbs? Literally just that, dried crumbs from bread. This recipe is perfect for the butt pieces or stale slices of your gluten-free bread you haven’t eaten.
What Makes This Recipe So Great
- Gluten Free: This recipe can be free from any kind of allergen you have as long as you can find a bread that is free of those allergens. I like to use the BFree brand bread.
- Easy To Make: You literally just put the bread in a food processor, dry it out in the oven, and then add Italian seasoning if desired.
- It’s Delicious: When I made these bread crumbs for the first time, my son and I couldn’t stop snacking on them. Then, when I used them in an actual recipe, I was so amazed that I couldn’t even tell they weren’t the normal store bought bread crumbs we usually would get.
- Versatile: Use these bread crumbs as a replacement in any recipe calling for bread crumbs! I use them for baked breaded chicken, meatballs, or meatloaf all the time!

Ingredients & How to Substitute
- Gluten Free Bread – I like to use BFree as it is free from egg, dairy, nuts, wheat, and mustard which are all our family’s food allergies.
- Italian Seasonings – This is optional, I like to add it, but if you need the bread crumbs for a dish that you don’t want the Italian seasonings in, just don’t add them.

Some Recipe Tips
I like to make several batches of this at once and keep it in my freezer in a freezer bag to use whenever needed. I have used fresh bread for this, as well as older or stale bread and it turns out great every time.
Try to spread the layer pretty thin or your bread crumbs won’t dry out in the time properly.

This Recipe Does Not Include Any Top Allergens Except What Might Be In The Gluten Free Bread You Use

Gluten Free Bread Crumbs
Equipment
- Food Processor
Ingredients
- left over gluten free bread
- 1 tbsp Italian seasoning per cup of baked bread crumbs
- 1/2 tsp salt
Instructions
- Preheat oven to 300 degrees Fahrenheit
- Put gluten free bread in the food processor and process until bread is all made into small crumbs. Process longer for finer bread crumbs.
- Spread out bread crumbs onto a parchment paper lined cookie sheet, make sure its a thin enough layer for the bread crumbs to dry out enough.
- Place in oven for about 5 to 6 minutes, then stir and bake for another 5 to 6 minutes.
- If your bread crumbs are not seeming dried out enough, bake for another 5 minutes or so.
- Let cool completely before seasoning with 1 tbsp Italian seasoning and 1/2 tsp salt to 1 cup dried bread crumbs.
- Store in an airtight freezer bag in the freezer until needed for up to 3 months.