By Mike Thayer
Here’s a recipe I came up with, motivated by an ex-girlfriend. My pet name for her was Beautiful… beautiful mind, spirit, body. But as it turns out that beautiful mind was manipulative, she breadcrumbed me and like a love sick fool I let her. If you don’t know what ‘breadcrumbing’ is in the context of a relationship, it involves leading someone on, keeping their hopes up through small and superficial acts of interest. Beautiful was flirtatious, complimentary and so engaged with me at first, but she ultimately ended up disappointing me with empty promises, falsehoods and emotional abandonment. Hence the name for this recipe, Beautiful Bread Crumbs – Gluten Free (now free of her manipulation). Seriously though, her and wheat don’t get along and kudos to Beautiful, I started paying more attention to food nutrition hanging with her. When I cooked for her, whatever I was preparing I was all in regarding her dietary needs (she shouldn’t eat nightshade veggies either), embracing those needs for the both of us, sharing, caring, from appetizer to dessert. But she was guilty of Mike’s Relationship Rule #10: If it feels like you’re being played, you probably are.
Beautiful Bread Crumbs Recipe – Gluten Free Let’s face it, most gluten free breads just don’t taste as good as the real deal. But introducing some seasoning and crumbing those leftover slices up is a game changer! These breadcrumbs taste great and can be used in any recipe that calls for regular breadcrumbs. They’re great for making a meatloaf, excellent as a topper for baked mac & cheese (yes, a gluten free noodle version) and make a great breadcrumb coating for a crispy style Buffalo chicken. I haven’t sought out a diagnosis for being gluten intolerant and I don’t have celiac disease, but I did learn from Beautiful that I felt better physically when not eating so much wheat. To this day I still try to eat Gluten Free products rather than the regular wheat stuff.
Ingredients:
- Leftover gluten free bread (and the following seasonings are for every 1 cup of bread crumbs)
- 1/2 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon Italian Seasoning
- 1 Tablespoon grated, Parmesan cheese
- 1/2 teaspoon cayenne pepper (optional)
Directions:
Preheat your oven to 300 degrees and line a large cookie sheet with parchment paper. Cut the gluten free bread into one inch cubes. Food process those cubes on pulse until you get the consistency desired. I don’t like mine too fine. Pulsing the food processor for about 30 seconds to one minute usually does the trick, the key is not having your processor too full of cubes, break it down into batches if you’re making a large amount of bread crumbs. Spread the crumbs onto the parchment lined cookie sheet and bake for 5-7 minutes then stir. Bake for another 5 minutes or so until you get evenly dry breadcrumbs. You don’t want any moisture remaining before transferring to a container. Allow to completely cool before putting in a ziplock bag or storage container. I keep mine in the freezer, ziplocked in one cup portions. Pull frozen crumbs out about a 1/2 hour before use for easier application.
Enjoy the flavor of these breadcrumbs and enjoy the savings over store bought gluten free crumbs!
$pend Wisely My Friends…
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike
Beautiful Bread Crumbs Recipe – Gluten Free – Bachelor on the Cheap
By Mike Thayer
Here’s a recipe I came up with, motivated by an ex-girlfriend. My pet name for her was Beautiful… beautiful mind, spirit, body. But as it turns out that beautiful mind was manipulative, she breadcrumbed me and like a love sick fool I let her. If you don’t know what ‘breadcrumbing’ is in the context of a relationship, it involves leading someone on, keeping their hopes up through small and superficial acts of interest. Beautiful was flirtatious, complimentary and so engaged with me at first, but she ultimately ended up disappointing me with empty promises, falsehoods and emotional abandonment. Hence the name for this recipe, Beautiful Bread Crumbs – Gluten Free (now free of her manipulation). Seriously though, her and wheat don’t get along and kudos to Beautiful, I started paying more attention to food nutrition hanging with her. When I cooked for her, whatever I was preparing I was all in regarding her dietary needs (she shouldn’t eat nightshade veggies either), embracing those needs for the both of us, sharing, caring, from appetizer to dessert. But she was guilty of Mike’s Relationship Rule #10: If it feels like you’re being played, you probably are.
Beautiful Bread Crumbs Recipe – Gluten Free Let’s face it, most gluten free breads just don’t taste as good as the real deal. But introducing some seasoning and crumbing those leftover slices up is a game changer! These breadcrumbs taste great and can be used in any recipe that calls for regular breadcrumbs. They’re great for making a meatloaf, excellent as a topper for baked mac & cheese (yes, a gluten free noodle version) and make a great breadcrumb coating for a crispy style Buffalo chicken. I haven’t sought out a diagnosis for being gluten intolerant and I don’t have celiac disease, but I did learn from Beautiful that I felt better physically when not eating so much wheat. To this day I still try to eat Gluten Free products rather than the regular wheat stuff.
Ingredients:
Directions:
Preheat your oven to 300 degrees and line a large cookie sheet with parchment paper. Cut the gluten free bread into one inch cubes. Food process those cubes on pulse until you get the consistency desired. I don’t like mine too fine. Pulsing the food processor for about 30 seconds to one minute usually does the trick, the key is not having your processor too full of cubes, break it down into batches if you’re making a large amount of bread crumbs. Spread the crumbs onto the parchment lined cookie sheet and bake for 5-7 minutes then stir. Bake for another 5 minutes or so until you get evenly dry breadcrumbs. You don’t want any moisture remaining before transferring to a container. Allow to completely cool before putting in a ziplock bag or storage container. I keep mine in the freezer, ziplocked in one cup portions. Pull frozen crumbs out about a 1/2 hour before use for easier application.
Enjoy the flavor of these breadcrumbs and enjoy the savings over store bought gluten free crumbs!
$pend Wisely My Friends…
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike