How to Make Gluten Free Breadcrumbs

Learn how to make homemade golden gluten free breadcrumbs from scratch without depending on bread. These breadcrumbs are grain free, vegan friendly and made from almond flour. They make a light and crispy coating or topping for vegetables, meat or baked goods that need a boost of crunchiness.

Course Extras

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings jar

Calories 328kcal

Author Charla

Ingredients

2 cups almond flour (475g)
4 teaspoon ground flaxseeds (8g)
¼ cup water (60ml)
¼-½ teaspoon turmeric (0.5g)
¼ teaspoon paprika (0.5g)
⅛ teaspoon pink salt (0.75g)

Instructions

Place the almond flour and ground flaxseed in a large bowl.
Whisk to thoroughly combine and make a well in the centre of the bowl.
Pour the water into the centre of the bowl.
Use your hands to knead into a pliable dough ball (it shouldn't be dry nor too sticky).
Preheat a large non stick frying pan or skillet on medium heat.
.Place the dough ball in the centre of the pan/skillet.
Use a spatula to breakdown the dough ball as it cooks, stirring and mixing to prevent any sticking.
Continue to cook until the dough transitions from pieces to breadcrumbs (this should take 20-30 minutes) as the moisture draws out, spreading them in an even layer so they are exposed to the heat underneath.
As the breadcrumbs begin to form and become drier, use a pastry cutter to break them down into a finer consistency.
Preheat the oven to 180C/356F and line a baking tray with parchment paper and set aside.
As you come closer to the finishing time, most of the breadcrumbs will have dried out, now is the time to add the paprika, turmeric and pink salt.
Stir the spices into the breadcrumbs to form a more uniformed yellow hue.
Do a taste test and adjust accordingly, if required.
Spread the breadcrumbs in an even thin layer on the baking tray.
Toast in the oven for 15-20 minutes until golden, stirring frequently.
Once toasted, remove from the oven and allow to completely cool down (if you need to mill into a fine consistency then use a food processor/spice grinder and do so now) before transferring into a mason jar.

Notes

Keep the breadcrumbs in an air tight container i.e mason jar in a cool dry place.

I have only tested this recipe for up to a week (so far) but will update the longevity soon.

You will need to use ALMOND FLOUR NOT ALMOND MEAL for this recipe.

If you don't plan to use the breadcrumbs at time soon, place them in a freezer friendly zip lock bag and freeze for up to 3 months.

Feel free to double, triple or quadruple the recipe if you need to.

To make panko breadcrumbs, keep the breadcrumbs quite large.

If you want your breadcrumbs to be very golden be sure to add the paprika and turmeric.

Feel free to add any additional herbs/spices/even sugar, you will add them when you add the paprika and turmeric.

The ground flaxseed acts as a binder, do not skip adding it or use ground chia seeds instead..

Nutrition