Total time: 30 minutes

The gluten-free replacement for recipes - like eggplant parmesan, baked mac & cheese, meatballs - that call for breadcrumbs. 


Stale or dried out Bread SRSLY bread (both loaves and bread rolls work)

Olive oil 

Herbs of your choosing


Pre-heat oven to 350°F. Tear up into 2-inch pieces any stale bread you have on hand. If the bread still feels a bit moist, spread the pieces out evenly on a baking sheet. Put the pieces in the pre-heated oven for about 10 minutes, or until the bread feels dry to the touch. 

Toss the bread pieces with olive oil in a mixing bowl. Add one teaspoon of olive oil for every cup of bread. If you want to add a boost of flavor, include a pinch of herbs for every cup of bread along with the olive oil.

Working in batches, fill your food processor with bread pieces until the container is just over halfway full. Blend until the pieces turn to crumbs. 

After you process your bread, spread the crumbs evenly out on a baking sheet. Bake for 15 minutes, stirring every 5 minutes. Remove the crumbs from the oven once they turn golden.

The crumbs can be used immediately. If you want to make them ahead of time, keep them stored in an airtight container in a refrigerator for up to one week. Pop them in the over for a few minutes before using if they start to lose their crisp.