Gluten Free Breadcrumbs – Bread Crumbs Recipe: Seasoned or Plain

I finally got around to making a good homemade gluten free bread crumbs recipe. I am in the middle of making breaded chicken and chicken Parmesan and first wanted to share my bread crumb recipe with you. You can double, triple, quadruple this recipe to make as much as you wish. They came out crunchier than the ones in the store! Now we can all bread our meats and vegetables just like we used to. Enjoy!

Gluten Free Seasoned Bread Crumbs Recipe


Yield: Depends upon size of bread and amount of cheese

Gluten Free Seasoned Bread Crumbs Recipe

The best gluten free bread crumbs you'll ever taste!


  • 1 slice gluten free bread*, very thinly sliced, about 1/8 - 1/4" thick (or 1/3 cup plain bread crumbs)
  • 2 teaspoons to 2 Tablespoons grated parmesan and/or romano cheese (or gluten-free, vegan, and dairy free.)
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon garlic powder


  1. Toast the bread until very crispy.
  2. Break into small pieces, remove any burnt pieces and either chop finely into crumbs or add the pieces to a food processor.
  3. Add seasonings and cheese and pulsate in food processor; or stir together with bread crumbs.


*Only yeast-free if yeast-free bread is used.

I also use the saved bread crumbs from the slicing of my homemade gluten-free bread which makes wonderful larger, crunchy bread crumbs.

Note: Allergens and refined-sugar-free will depend upon which gluten-free bread you use.

2 Replies to “Gluten Free Breadcrumbs – Bread Crumbs Recipe: Seasoned or Plain”

  1. Hello Carla,

    I just started a gluten free lifestyle after my doctor told me I needed to cut gluten out of my diet. I’m so happy that there are many products now for people with celiac disease, and gluten sensitivities. If I had to cut gluten out of my diet even 5-10 years ago, it would have been a lot harder than it is now. I’m now learning how bake my own gluten free bread, and all I need is to order xanthan gum on the internet. I’m hoping my first loaf of gluten free bread will turn out very well. I’m scared that I might make a mistake, and waste a lot of expensive ingredients.

    So, my question to you is, you mentioned something about yeast-free bread.. I’m confused about your recipe. Are you saying the bread used needs to be yeast-free? Why did you mention yeast-free bread? Can yeast gluten-free bread be used? When I bake my loaf of bread, I plan on using yeast in my dough. I want to make a nice bread for sandwiches, toast, Welsh Rarebit, chipped beef, golden rod eggs, and other things you’d use yeast bread for. So, please let me know what you meant by yeast-free bread. I want to make sure I get this right for these bread crumbs, as I want to make breaded Country Chicken with White Gravy, and also Arrabiata Penne Pasta with Breaded Chicken Cutlets. When you make Chicken Parmesan, do you make pasta with it? I found a nice rice pasta at Trader Joe’s, but the only kind I’ve tried thus far is the rice penne pasta. I haven’t tried the rice spaghetti pasta. The penne pasta tasted very close to real pasta. The only thing is the texture is ever so slightly different (it seems to be a little thicker than regular penne) than regular pasta, but it’s not a huge difference, and it still tastes wonderful, and almost exactly like real semolina pasta.

    Sorry for such a loooong comment. I’m new to this gluten-free lifestyle, and I want to make sure I get everything right. I don’t want to waste too many ingredients. Please let me know about the yeast-free note you made in your recipe. THANK YOU, THANK YOU, THANK YOU for all the amazing gluten-free recipes. If it weren’t for you, and other gluten-free bloggers, I would be lost up poo poo stream in the dark without a paddle, or a flashlight.. lol.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.