FoodWiki - Bread Crumbs

Bread crumbs are a great use of failed gluten-free bread baking experiments, and you can just keep a bag in the freezer to use when needed.

p. 505 AWC

p. 335 New Best

p. 23 Cheaper and Better – Yield 20 ounces

2 cups stale gluten free bread

Preheat oven to 250 degrees. Arrange bread in a single layer in a shallow baking pan. Bake for 20 minutes to crisp. Cool. Break into small pieces and feed, slowly, into a blender or fod processor. Store crumbs in an airtight container. Crumbs will keep for several weeks on the pantry shelf and indefinitely in the freezer.

p. 125 Steaks, Chops, Roasts and Ribs

Tear the bread into pieces and grind them in a food processor fitted with the metal blade until evenly textured, 20 to 30 seconds. Figure on 3 – 4 slices of bread (depending on thickness) to yield one cup fresh crumbs.

DRIED BREAD CRUMBS

Hands-on time: 4 minutes

Total preparation time: 20 minutes plus drying time

MAKES ABOUT 2/3 CUP

1. Preheat the oven to 300°F. Break 4 slices (about 4 ounces) gluten free bread into 1-inch pieces and spread them on a rimmed baking sheet. Bake 10 to 15 minutes or until they just begin to turn golden; stir occasionally and check to make sure they don't get too dark.

2. Turn off the oven and allow the bread to stay in the oven until completely dry, several hours or overnight. Once the toasted bread pieces are dry, process them in a food processor fitted with the chopping blade until fine crumbs have formed, 45 to 60 seconds. Store the crumbs in an airtight container and use within 2 months.

Excerpted from Sara's Secrets for Weeknight Meals by Sara Moulton Copyright © 2005 by Sara Moulton. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. http://www.randomhouse.com/broadway/catalog/display.pperl?isbn=9780767916592&view=excerpt

There are two kinds of bread crumbs, fresh and dry. Fresh bread crumbs are used for stuffings, coatings and fillers. They are made at home. Dry bread crumbs are fine crumbs, seasoned or unseasoned, that may be purchased or made at home. They are used primarily as coatings or fillers.

To make fresh bread crumbs, remove the crusts from fresh or day-old gluten free bread slices and tear bread into small pieces. To make bread crumbs in the food processor or blender, remove crusts and tear bread slices into three or four pieces and process using an on/off pulsing action until crumbs are of the desired size. Fresh bread crumbs can be stored in an airtight container in the refrigerator for about a week or in the freezer for up to 6 months.

To make dry bread crumbs, bake day-old dry gluten free bread crumbs or cubed stale bread slices on a baking sheet in a 325¡F oven until very dry and lightly browned. Place them in a food processor or blender and process until fine crumbs are formed. Or, place toasted bread in a resealable plastic bag and seal. Roll with a rolling pin until fine crumbs are formed. To season dry bread crumbs, add dried herbs to the bread before processing.

EVERYDAY BREAD?

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