The recipe that has no recipe.

If you pay a lot of money for bread, and you most certainly do if it’s gluten-free, there is no room for waste! Save the ends, the crust, even a few stale pieces that got forgotten and put them in a plastic bag in the freezer and wait until there is enough to make some delicious breadcrumbs. Homemade bread crumbs can improve the taste of many dishes. Use in making hamburgers, as the breading for fish or chicken, to add crispy bits to top vegetable dishes and desserts, etc… Easy, fun and delicious!

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If you are keeping your bread in the freezer, take it out to defrost on the counter overnight. Remove from the plastic bag and let it dry out on a cookie sheet. When dry or unfrozen, place the pieces into a food processor and grind them using the blade attachment. Spread the crumbs evenly on a cookie sheet pan. Do not overcrowd. You can season the crumbs at this point if you like. Add Italian seasoning, salt and garlic powder or whatever you like.

Bake until the crumbs just begin to brown and are crisp.

Set your oven to 250 degree F. and bake for approximately 15 minutes. Keep an eye on them and don’t let them turn too dark. If you feel its not ready, turn the oven off and let them sit to cool. Put back into the food processor for a quick turn. I like my breadcrumbs fine, so I pulse it a few more times.

Make sure the breadcrumbs are cold and not warm otherwise they will get moist in the bag and get mouldy. Transfer to an airtight container and store at room temperature for up to 2 weeks or simply place them in the freezer until you need them.

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