Orly's Gluten Free Home-Made Breadcrumbs

I hate wasting food.  My grandfather survived the Holocaust and always used to tell us not to waste food when we were kids.  Call it Jewish guilt- but it works.  As you probably know, gluten free bread turns harder than regular bread more quickly.  Every weekend we have leftover gluten-free challah bread made with Manhattan Blend that ends up in the trash because it is too stale to eat.   I never thought to make my own breadcrumbs until I realized how easy it is to make them out of old bread.  I use store-bought breadcrumbs in so many foods that I prepare, especially breaded chicken schnitzel and eggplant parmesan.  Store your gluten free breadcrumbs in an airtight container or large ziplock bag.  You'll never need to waste bread again!


Recipe Yields 1 cup
4 ounces stale gluten free bread, cubed
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

Place all ingredients in a blender or food processor; cover and process until fine crumbs form. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 8-12 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.