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Gluten-free replacement for bread crumbs?

a
allieinbklyn Aug 17, 2007 09:25 AM

Hi,

Does anyone have any suggestions for replacing bread crumbs as a binding agent in things like meatballs for someone who is gluten-free? I'm sure there is something...

All suggestions welcome!
Allie

  1. Candy Aug 17, 2007 09:42 AM

    Some people use cooked rice or raw rolled oats. I don't use any fillers in my meatballs or meat loaves. I found it to be really unnecessary. i usually mix in my Kitchen Aid and I might add an extra egg. They come out light and moist.

    7 Replies
    1. re: Candy
      alex8alot Aug 17, 2007 12:22 PM

      just a note, oats contain gluten. GF products are safest if the person is celiac.

      1. re: alex8alot
        lollya Apr 29, 2009 03:06 PM

        oats do not generally contain gluten themselves, but are processed on machines that process other grains that do contain gluten - most of the time. you can find safe oats out there. ;)

        1. re: lollya
          goodhealthgourmet Apr 29, 2009 04:51 PM

          even GF oats aren't safe for *everyone* - all oats (conventional AND GF) contain a protein called avenin that can trigger a reaction in some sensitive celiacs.

          1. re: goodhealthgourmet
            lollya Apr 29, 2009 07:52 PM

            http://www.glutenfreeoats.com/

            http://celiacdisease.about.com/od/the...

            guess we're both right.

          2. re: lollya
            e
            ECB Jan 22, 2011 05:56 PM

            My new best way to make GFCF meatballs, smash up rice chex, soak them in rice milk (or whatever), add herbs, garlic and or onion, salt, sugar, pepper, and bake, alone or in sauce.

            1. re: ECB
              e
              Emily928 Jan 22, 2011 09:14 PM

              How long do you soak the chex? I use a combo of rice and corn chex, pulsed in a food processor, as my go-to breadcrumbs for meatloaf and breading. It's also a lot cheaper than the other GF breadcrumbs!

              1. re: Emily928
                e
                ECB Jan 24, 2011 06:17 AM

                I just mash up the rice chex by hand, then soak them in the rice milk until almost completely squishy. I bet that the Corn Chex add some badly needed flavor.

      2. j
        jsaimd Aug 17, 2007 10:10 AM

        I've used gluten free crackers or GF bread crumbs, but most of the time, I just don't use a binder.

        For coating, lots of people use GF corn flakes or nuts.

        1. f
          Ferdzy Aug 17, 2007 12:39 PM

          I would use rice crispies ground up with a mortar and pestle, or in a f.p. if you need a lot. Corn flakes would do it too.

          6 Replies
          1. re: Ferdzy
            Emme Aug 17, 2007 07:48 PM

            neither of these are GF

            1. re: Emme
              goodhealthgourmet Aug 17, 2007 08:32 PM

              actually you can buy gf versions of both, but you're right, the traditional/standard brands [i.e. kellogg's] are not gf.

              1. re: goodhealthgourmet
                Emme Aug 17, 2007 09:01 PM

                Absolutely! I just was pointing out the *corn*-flakes and *rice* krispies aren't gluten free as generic products. LOVE dixie diner's gluten free maple smaps as a rice krispies substitute that is also high protein and high fiber.

                1. re: Emme
                  goodhealthgourmet Aug 17, 2007 09:10 PM

                  i remember seeing your recommendation for those on another recent post so i got all excited & researched them...only to discover that they're made with soy, which i also can't have :(

                  1. re: goodhealthgourmet
                    Emme Aug 17, 2007 09:17 PM

                    Bummer! I'm so sorry to hear that... For me, they're just great since they get around that whole gluten, but need for fiber and protein thing... Do they have other products that don't have soy... I've never paid attention to that unfortunately...

              2. re: Emme
                s
                sciencediet Mar 31, 2014 08:15 AM

                Presumably Corn Chex or Rice Chex (which say GF on the box) would work too.

            2. goodhealthgourmet Aug 17, 2007 12:47 PM

              brown rice bread crumbs work really well...the brand i use is 'hol-grain' and you can find them at whole foods or natural foods stores. i use them in my meatloaf, meatballs, etc, and the results are always great.

              for other uses such as coatings, you can also try cornmeal, or in a pinch, crushed gluten-free cornflakes/other gf cereal or crushed gf crackers.

              11 Replies
              1. re: goodhealthgourmet
                b
                bellywizard Aug 17, 2007 01:47 PM

                There are lots of options... Any GF grain should work (amaranth, millet, even quinoa).
                Some are available as flours (potato flour, rice flour, etc).

                The oat suggestion could be worth considering - certified GF oats are available from various manufacturers:
                http://glutenfreeoats.com
                http://www.creamhillestates.com/en_ho...

                Chick-pea flour (aka 'gram flour') is also an option, but may absorb less than others.

                1. re: goodhealthgourmet
                  a
                  allieinbklyn Aug 17, 2007 01:48 PM

                  thanks! good ideas. i should have specified that i don't like using GF bread because it's so expensive that it seems like a waste. i'm just tired of seeing recipes that call for bread crumbs and not having a solution. i like the cornflakes and cooked rice ideas and will try that. Also, I wonder if rice flakes would work? Hmm..

                  1. re: allieinbklyn
                    j
                    jsaimd Aug 17, 2007 03:02 PM

                    Oh - one other suggestion that works for some things is ground up wheat free waffles. If you have a Trader Joe's nearby they have a brown rice bread that is fairly cheap - nasty to eat IMO, but works for breadcrumbs. that being said my son loves the stuff, because that is all he knows. They also sell wheat free waffles which are cheap and rice crackers.

                    1. re: jsaimd
                      goodhealthgourmet Aug 17, 2007 04:27 PM

                      wheat-free isn't the same as gluten-free. a lot of those products still contain ingredients [i.e. spelt flour, barley flour, malt flavoring] that aren't safe for celiacs.

                      1. re: goodhealthgourmet
                        j
                        jsaimd Aug 17, 2007 05:13 PM

                        Actually, I should have said gluten free. all the of the products I mentioned are GF. I have celiac, and eat these things. The waffles are labeled wheat free, but are in fact gluten free.

                        1. re: jsaimd
                          goodhealthgourmet Aug 17, 2007 08:30 PM

                          a-ha...another fellow sufferer.

                          i haven't tried the bread from tj's, but i personally think most gf baked goods are vile, and a complete waste of calories. fyi, do youself a favor and don't ever try the kinnikinnick gf hamburger buns. i threw the entire bag in the trash after suffering through one bite.

                          let me guess, the waffles from tj's probably have soy flour in them, right? i can't have that either, and so many gf maufacturers sneak it into their products...they're killing me!

                          1. re: goodhealthgourmet
                            j
                            jsaimd Aug 17, 2007 08:50 PM

                            yep. They have soy flour. They are just the Van's repackaged as TJs. They startef carrying a GF pancake that truly is vile!

                            I agree most GF baked goods, especially breads are vile. I just bake my own select items. My son however was dxed at 2 years, so he eats everything and likes it. And as I mentioned before, but to clarify why, I tend not to put crumbs in as binders where I can avoid it, because it changes the taste. My husband really doesn't like the taste of most things like GF crumbs. So my advice to original poster is to try without!

                            1. re: jsaimd
                              f
                              flourless Oct 19, 2007 11:28 AM

                              Heh, DD loves the pancakes (and I find them about as offensive as average gluten-containing toaster pancakes) but the waffles are vile. My recollection is that the pancakes are soy-free, but I couldn't swear to it because we don't strictly avoid soy. :)

                              TJ carries food for life brown rice bread that is cheap enough (around $2/loaf) that I'm willing to use it for crumbs/etc.

                      2. re: jsaimd
                        e
                        Emily928 Dec 30, 2009 04:49 PM

                        I have heard people swear by ground GF waffles as breadcrumbs. They say they don't make recipes taste sweet either. Could be an expensive solution though. Normally I use pre-packaged GF breadcrumbs.

                      3. re: allieinbklyn
                        goodhealthgourmet Aug 17, 2007 04:31 PM

                        actually the product i mentioned isn't bread - they're packaged bread crumbs made from brown rice. i've only seen/bought them in bags in the store, but apparently you can buy them in larger plastic containers as well...

                        http://www.celiac.com/catalog/product...

                        1. re: allieinbklyn
                          lollya Apr 29, 2009 03:11 PM

                          best bread i've found is chebe...you have to eat it the day of, but mix in some cheese and fresh herbes and you're set. the texture is the closest to real bread but you must keep it thin (or it gets a bit goopy)

                          i didn't much like the cornflake route - tasted like cornflakes
                          i've used rice chex with good results
                          the rice crackers that TJ's carries are the best crackers i've had, and also work well when ground finely

                      4. s
                        sagestrat Aug 17, 2007 04:21 PM

                        My husband is a low-carber, so I have lots of experience in this area. I run some onion, garlic, celery, and mushrooms through the food processor until pretty fine. I saute that mix, and then add it to meatballs and meatloaf mix. It keeps it light with lots of flavor.

                        2 Replies
                        1. re: sagestrat
                          f
                          flourless Oct 19, 2007 11:30 AM

                          We do something similar (we're all gluten free and DH and I do low carb). Adding grated, salted, squeezed zucchini works pretty well for us, too. I thik that any not-too-watery veggie would work.

                          1. re: sagestrat
                            visciole Dec 30, 2009 05:36 PM

                            Agree, I would just use more onions, chopped fine, and maybe some other vegetables also chopped fine. I also think some pureed lentils could work well.

                          2. r
                            Ratonite Oct 19, 2007 09:24 AM

                            I use the bread crumbs from Ener-G and they work great using as a substitute in meat loaf, meat balls, and I use them to bread meat. 1/2 cup of crumbs, mixed with 1 T GF flour mix, seasoned salt and it does the job. I use them so much I buy them at 5 lbs at a time.

                            1. 4
                              4Snisl Oct 19, 2007 09:28 AM

                              Dehydrated potato flakes might work....

                              2 Replies
                              1. re: 4Snisl
                                pinstripeprincess Oct 19, 2007 09:38 AM

                                on that note, i wonder if potato chips would work? obviously issues with the extra salt and potentially grease but it could also be a very tasty addition.

                                1. re: pinstripeprincess
                                  hotoynoodle Sep 25, 2013 07:25 AM

                                  there are no-salt potato chips on the shelves, but why add a product likely containing rancid junk oil to your home-cooked food?

                                  i use tapioca flour as a binder and rice flour as a coating.

                              2. a
                                Andy2009 Jan 27, 2009 09:42 AM

                                I found this on another blog:

                                "Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten."

                                I know it is referring to dough or batter, but it might work as a binding agent for the meat as well.

                                1 Reply
                                1. re: Andy2009
                                  karmalaw Jan 29, 2009 09:41 PM

                                  no no no no do not use xanthan gum as a binder... it's used in very small quantities in baking to replace gluten (the elasticity of a dough), not its binding properties once cooked... AND in more than small amounts you may find yourself in the restroom more frequently and more often than you want for awhile.

                                  if you really really need a binder as opposed to a thickener in a recipe use:

                                  1) crumbed GF cornbread (easy enough to make your own GF cornbread)
                                  2) masa harina precocida (pre-cooked corn flour typically used to make arepas). Because it's precooked, it's not gritty like corn meal.
                                  3) the saved ends of GF bread (toss them in the freezer and make your own bread crumbs as needed).
                                  4) one of the GF flours -- toast first if you like for some flavor (I use potato flour... quinoa flour, or the bean flours most often)

                                2. msmarabini Jan 30, 2009 08:14 AM

                                  I'm no expert here, but i think that if your recipe calls for an egg in the meatballs, then that acts as the binder. Aren't the breadcrumbs just filler?

                                  Often I've made meatloaf, hamburgers, and such with an egg, but without adding breadcrumbs - just because I think it makes the mixture too dry...and everything seems to turn out fine. You might want to try it like this.

                                  Like someone else mentioned, you could also use ground nuts - like pinenuts or almonds (really popular in Spain).

                                  4 Replies
                                  1. re: msmarabini
                                    e
                                    ECB Apr 15, 2009 08:44 AM

                                    I just put my autism-spectrum son on a casein-free, gluten-free diet this year, and have been making reasonably successful meatballs. I wouldn't buy any gluten-free bread, but I use old rolls and bread and occasionally bake a quick loaf to grind up and keep in the freezer. No matter how foul the bread (and in my experiments with funky flours I have produced much foul bread) the bread crumbs work really well. I dig out a few handfuls of frozen bread crumbs, soak them in soy milk, then add the meat and seasonings, and bake the meatballs. The meatballs are very tender and taste fine. Of course, if we have to jettison soy as well we're screwed.

                                    1. re: ECB
                                      goodhealthgourmet Apr 29, 2009 11:34 AM

                                      "Of course, if we have to jettison soy as well we're screwed."
                                      ~~~~~~~
                                      not necessarily...as long as he can have rice, you can still use rice milk....just be sure to buy a product that's GF.

                                      and for the record, instant potato flakes can also work as a great stand-in for bread crumbs in certain applications, including meatballs.

                                      1. re: ECB
                                        Mawrter Apr 29, 2009 12:18 PM

                                        If you decide to dump soy, you can check into "Nourishing Traditions" (book title)/"Traditional Foods". Two search terms that will lead you to loads of GF/CF/soy-free recipes. A have a handful of friends who are GF/CFfor the same reasons, so I understand a little & wish you the best.

                                        1. re: Mawrter
                                          l
                                          lgss Jul 10, 2009 05:15 PM

                                          Almond mylk is a good substitute for soy mylk. I'm GF and my husband and I are vegan. We use it on cereal and also add a little of the chocolate almond mylk and drink it. We also like hemp mylk but only get it when on sale, same with hazelnut mylk.

                                    2. Paula76 Apr 15, 2009 09:00 AM

                                      I don't know about meatballs but as a replacement for breadcrumbs for salmon fillet coating, I se roasted almonds mashed up in a mortar and pestle and they work really well. I guess it should be similar with walnuts or other type of nuts.

                                      1. C. Hamster Apr 15, 2009 10:00 AM

                                        Crushed rice crackers

                                        I use them as breading for chicken parm, too

                                        1. Mawrter Apr 29, 2009 11:20 AM

                                          Ground flax seed.

                                          1. Emme Apr 29, 2009 10:36 PM

                                            when i was young, my mom used to use brown or white rice as the binding agent in her meatballs... personally, i didn't like it just because i wasn't a big fan of rice, so i made a big deal out of it when i could see the rice in my turkey meatballs and cabbage. nonetheless, it worked very well :)

                                            1. c
                                              Cakegirl Apr 30, 2009 04:48 AM

                                              I use Gillian's GF Bread Crumbs, which I get at Whole Foods. I find that they work well as a sub for most breadcrumb uses.

                                              1. g
                                                Gluten Free Guy May 14, 2009 07:27 PM

                                                I forgot the base of the product IS NOT RICE ......

                                                1 Reply
                                                1. re: Gluten Free Guy
                                                  scuzzo May 15, 2009 07:26 AM

                                                  Parmesean.

                                                2. a
                                                  arlene55372 Jul 10, 2009 10:29 AM

                                                  I've used Quaker Rice Cakes, put them in the blender or in the Magic Bullet.

                                                  1 Reply
                                                  1. re: arlene55372
                                                    goodhealthgourmet Jul 10, 2009 03:34 PM

                                                    i wouldn't recommend Quaker rice cakes. even the ones that don't contain gluten or dairy could potentially be contaminated as they're produced in a facility that processes gluten & dairy. Lundberg rice cakes are certified GFCF.

                                                  2. Sam Fujisaka Jul 10, 2009 04:46 PM

                                                    Toast uncooked rice until golden and then grind in a coffee grinder or blender. Has a great taste for meatballs.

                                                    1. Mawrter Jan 16, 2010 07:36 PM

                                                      I just found corn bread crumbs in the GF section at Whole Foods! I haven't tried them yet, but I'm looking forward to it!

                                                      1 Reply
                                                      1. re: Mawrter
                                                        goodhealthgourmet Jan 16, 2010 07:44 PM

                                                        are they the Orgran ones? let us know how they work out for you!

                                                      2. s
                                                        sourmango Jan 19, 2010 05:27 AM

                                                        Potato flakes may work as a good binder. And, also as a good breading...

                                                        1. m
                                                          maidmarion May 2, 2010 11:43 AM

                                                          How about ground Kashi-G0-Lean cereal?

                                                          1 Reply
                                                          1. re: maidmarion
                                                            goodhealthgourmet May 2, 2010 04:05 PM

                                                            definitely not. all Kashi cereals are LOADED with gluten.

                                                          2. s
                                                            SarahChef May 2, 2010 04:54 PM

                                                            I found matzo meal works....as you roll your eyes and say matzo is made of wheat. Just before Passover I went on line to see if there was such thing as Gluten Free Matzo so my husband could have some over passover. Lakewood Matzo, makes matzo from Gluten free Oats and on the website they have Matzo Meal......it is the closest thing to breadcrumbs I have found and it makes great meatloaf and meatballs. It also does great when breading things!

                                                            1. c
                                                              cathrob Jan 21, 2011 12:48 PM

                                                              Gosh I love this website. I just logged on with the same question -- I want to make a stuffed pork loin chop. I have used the brown rice breadcrumbs for a salmon dish and they were way too smooth -- kinda melted. Affter reading these posts I am going to try crushing some rice crackers b/c I want some bulk/crunch, I think. But I also wanted to let readers know that I've been using almond flour for baking (delicious but very expensive), and TJ's almond meal is much cheaper, coarser, and good for pancakes and for "breading" things like chicken tenders. Also HUGE discovery -- our local Giant sells chocolate hazelnut milk which is UNBELIEVABLY delicious!!!

                                                              3 Replies
                                                              1. re: cathrob
                                                                goodhealthgourmet Jan 21, 2011 03:49 PM

                                                                i love TJ's almond meal - been recommending it for years. it doesn't work as well in recipes for really delicate baked goods that require very fine flour, but aside from that it's terrific!

                                                                have you ever tried making your own hazelnut milk? tastes even better, and you can control the sugar.

                                                                1. re: goodhealthgourmet
                                                                  c
                                                                  cathrob Jan 28, 2011 06:35 PM

                                                                  Yum, how do you make your own hazelnut milk?

                                                                  1. re: cathrob
                                                                    goodhealthgourmet Jan 28, 2011 06:56 PM

                                                                    follow these instructions:
                                                                    http://chowhound.chow.com/topics/7401...

                                                              2. w
                                                                WoodinJule Jan 25, 2011 07:19 AM

                                                                I use chips (tortilla or potato) that I've run through my food processor. This was my first Christmas GF and I was craving my moms traditional (non-GF) swedish meatballs so we started experimenting. Ended up using the tortilla chips and they were delicious. Couldn't tell the difference. I sometimes substitute potato chips for bread crumbs. I know, it's not the healthiest option (added salt and fat) but can't knock it......it's GF.

                                                                1. k
                                                                  kws123 Jan 25, 2011 10:56 AM

                                                                  Get Rudi's Organic GF bread and make some breadcrumbs. I have them on hand all the time. I actually just take the butts of the loaf and process those, divide in plastic bags, and keep in the freezer. That is hands down the best GF bread on the market, in my opinion. Tastes very similar to their real breads, and isn't 800lbs like some of those rice breads you find.

                                                                  13 Replies
                                                                  1. re: kws123
                                                                    goodhealthgourmet Jan 25, 2011 11:54 AM

                                                                    my sources tell me Udi's GF bagels make terrific croutons too. i haven't tried them - the sodium count makes me bloat just reading the label.

                                                                    1. re: goodhealthgourmet
                                                                      k
                                                                      kws123 Jan 25, 2011 12:00 PM

                                                                      Rudi's is different than Udi's. Weirdly, both from Colorado, but totally different. Rudi's tends to have less sodium in their bread, but I think that is all they make GF. Udi's makes great tasting muffins and other stuff, but their nutritional info can be terrifying!

                                                                      1. re: kws123
                                                                        goodhealthgourmet Jan 25, 2011 07:25 PM

                                                                        d'oh! i know they're two different companies - i somehow read kws123's post as "Udi's." oops :) thanks for catching my mistake!

                                                                        yeah, as good as the reviews are on Udi's products, i just can't get beyond the poor nutritional content to actually try any of it. the only thing that isn't nutritionally horrifying is their granola, but they use canola oil, it doesn't even LOOK good, and i make killer GF granola myself.

                                                                        1. re: goodhealthgourmet
                                                                          j
                                                                          jsaimd Jan 28, 2011 06:59 AM

                                                                          Udi's and Rudi's are indeed different. Still need to try Rudi's. Udi's is nutritionally abysmal - even their "mutligrain" bread. But it is the best tasting GF bread, if a bit dry. It hands down won a GF bread blind tasting we did for our celiac group/blog. I have been working to crack their code so I can try to make it more nutritional, and think I know what they use to make it fluffy. Alas my time has prevented me from owkring on it as much as I would like.

                                                                          Both bakeries also have a non-GF line, so watch carefully. In particular, Rudi's non-GF line is widely available.

                                                                          GF granola is too easy to make to bother buying it IMO.

                                                                          1. re: jsaimd
                                                                            k
                                                                            kws123 Jan 28, 2011 07:40 AM

                                                                            You really should try Rudi's sliced bread - I find it to be way better than Udi's. Larger slices (slightly), more fluffy and better tasting. I was addicted to the read Rudi's before I learned I couldn't eat gluten, so I was WAY excited when I saw it in the freezer section of Whole Foods. Udi's cinnamon rolls though are a guilty pleasure.

                                                                            1. re: jsaimd
                                                                              goodhealthgourmet Jan 28, 2011 09:11 AM

                                                                              think I know what they use to make it fluffy
                                                                              ~~~~~~~~~~~
                                                                              since the first day i ever read their ingredient label i assumed it was whipped egg whites.

                                                                              1. re: goodhealthgourmet
                                                                                j
                                                                                jsaimd Jan 28, 2011 01:22 PM

                                                                                I don't think it is whipped egg whites. You would lose the air in the batter, but if you made the batter thin enough to hold the air in the egg whites, you wouldn't be able to hold the yeast. There are substantial egg whites in there that are important though - and also lead to the dryness of the bread. There is another secret ingredient ; ). I want to do another run with my hunch and see if it works...

                                                                                1. re: jsaimd
                                                                                  goodhealthgourmet Jan 28, 2011 03:40 PM

                                                                                  d-oh! i just re-read the ingredient list...it's gotta be TGase. i can't believe i never noticed "enzymes" on there before!

                                                                                  it can't be Expandex because legally the label would have to say 'modified' tapioca starch.

                                                                                  1. re: goodhealthgourmet
                                                                                    j
                                                                                    jsaimd Jan 28, 2011 05:21 PM

                                                                                    You got it!

                                                                                    1. re: jsaimd
                                                                                      goodhealthgourmet Jan 28, 2011 07:01 PM

                                                                                      well it helps to have a background in food science ;) but seriously, kudos to you for working so hard at it! sure you don't want to move down to LA and start a GF catering company with me? i swear, if you & i put our heads together we could turn the GF industry on its ear.

                                                                                      1. re: goodhealthgourmet
                                                                                        j
                                                                                        jsaimd Jan 29, 2011 11:25 AM

                                                                                        Can't say I worked hard at it...it is just an obsession with food. I got was TGase and played with it a bit. It takes some finessing, because you can't age the dough with the TGase in it. But I got a good ciabatta loaf right before Christmas by playing with the method. Definitely need to understand food science to do this sort of stuff! Pic attached.

                                                                                         
                                                                                        1. re: jsaimd
                                                                                          goodhealthgourmet Jan 29, 2011 11:54 AM

                                                                                          GORGEOUS :)

                                                                                          1. re: jsaimd
                                                                                            j
                                                                                            jvanderh Apr 12, 2012 07:19 PM

                                                                                            Recipe, pretty please?!

                                                                      2. p
                                                                        puppyclipper Jan 25, 2011 05:44 PM

                                                                        use extra pecorino romano cheese or what ever grated cheese you use and maybe an extra egg with your seasonings you may not need the binding agent if you mix it well.

                                                                        1. todao Jan 25, 2011 05:49 PM

                                                                          You can purchase gluten free bread crumbs in most of the major super market chain stores. As a substitute I sometimes use gluten free cornflakes (crushed) or crushed corn chips.

                                                                          1. j
                                                                            jsaimd Jan 28, 2011 07:01 AM

                                                                            Just tried the Kinnikinnick Panko style GF breadcrumbs. Not so panko, but fine. my kids didn't love, but I think it was the old bay seasoning I used. I will try again with another version.

                                                                            My kids favorite coating is cornmeal and superfine unsweetened coconut.

                                                                            For binding as I think i posted before I usually use GF oats, corn tortillas or most often nothing.

                                                                            1. g
                                                                              gfnewbie Apr 11, 2012 04:36 PM

                                                                              Just beginning to replace regular food with GF food. This GF thing is a new experience for a 60 yr old.--for our 25 yr.old who has been sick for quite a while. (Did someone tell doctors not to say the words "gluten free"?) We have been googling for years, but we didn't zero in on GF until the bumps on her fingers sent us to a GF site where the symptoms matched better than other diseases.

                                                                              Googled GF replacement for bread crumbs today and came here. Lots of great ideas.
                                                                              We mostly need bread crumbs to make chicken nuggets. But would like to use it in meatloaf as well.

                                                                              Yesterday, before coming here, I toasted Ener-G Tapioca Loaf slices, broke them into pieces, placed on cookie rack over pan and placed in oven (just to keep animals off) overnight to dry. (Everything dries very nicely in Arizona just laying on a plate, especially if you don't want it to, but I didn't know how well GF bread would dry.)

                                                                              Today I used my Ninja Express Chop to make it into crumbs. Woohoo! It looks like crumbs. (I thought the bread tasted pretty good toasted and spread with Best Foods and plain tuna.) Putting Glutino GF Milled Corn Bread Crumbs on chicken nuggets was like working with glue (couldn't get it off fingers) and daughter got a stomach ache--might have corn allergy, or maybe corn was too concentrated.

                                                                              Daughter really likes UDI's frozen pizza crust. (Recommended by some guy while we were standing in front of the GF freezer wondering what to buy. Saturday is pizza night.)

                                                                              1. g
                                                                                gfnewbie Apr 12, 2012 10:58 PM

                                                                                Used the homemade bread crumbs tonight to make chicken nuggets. Success!!!

                                                                                Dipped chicken in liquid, then in GF bread crumbs, and then put them on Pampered Chef baking stone with GF french fries, bake. Yum!!!

                                                                                1. k
                                                                                  kbergman6 May 9, 2012 07:55 AM

                                                                                  There are gluten free bread crumbs...cub foods sells them

                                                                                  1. b
                                                                                    BrandyAnn Mar 15, 2013 04:45 PM

                                                                                    Rice Chex or Corn Chex depending on what you are cooking and the flavor you want. I put what I need in a freezer bag and use a rolling pin to crumb it up. It's inexpensive and you can eat the left over cereal for breakfast.

                                                                                    1. Mawrter Mar 25, 2013 10:06 AM

                                                                                      I recently used previously roasted eggplant as a sub for bread crumbs and it was delicious, invisible, excellent texture. Nothing leaped out as "eggplant" -- just tasted like a good meatball.

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                                                                                        RedBearX Jun 1, 2013 05:35 AM

                                                                                        I used cauliflower that I chopped up in a blender until it was approximately breadcrumb-sized! It really gave a fantastic texture to the meat and seemed to add a bit of moisture. The meat was nice and juicy.

                                                                                        I have had a hard time finding a replacement for breadcrumbs that I like but not only did this work really well; I was able to sneak another veggie in to our meal and add nutritional value to the meat!

                                                                                        3 Replies
                                                                                        1. re: RedBearX
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                                                                                          cricra Feb 10, 2014 11:51 AM

                                                                                          Do you steam or boil cauliflower before or you put fresh uncooked cauliflower?

                                                                                          1. re: cricra
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                                                                                            ChiliDude Feb 10, 2014 01:31 PM

                                                                                            You may need to look far and wide for something called 'besan' which is chickpea (garbanzo bean, ceci) flour. Another possibility is quinoa flour. If these 2 substitutes are not familiar to you, wikipedia may help you become acquainted with them. Besan is used East Indian cooking.

                                                                                            I just realized that this is such an old posting, and I am asking myself "To whom am I giving these suggestions?"

                                                                                            1. re: ChiliDude
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                                                                                              harpdeb Feb 22, 2014 06:11 PM

                                                                                              Thank you for your reply. It was just what I was looking for.

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                                                                                          MilVanil Sep 24, 2013 09:25 PM

                                                                                          Great discussion! I'm looking for a GF substitute for bread crumbs that are called for in a moussaka recipe that I otherwise like, where it's one of the middle layers. I guess it's there as a filler, but I don't know whether to omit it or substitute. Any ideas? Thanks!

                                                                                          5 Replies
                                                                                          1. re: MilVanil
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                                                                                            escondido123 Sep 24, 2013 10:30 PM

                                                                                            Why wouldn't you just use crumbs made from gluten-free bread? What am I missing?

                                                                                            1. re: escondido123
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                                                                                              MilVanil Sep 25, 2013 09:02 AM

                                                                                              GF bread is okay if you're desperate for something bread-like, but I don't love it, either for taste or for texture. Have not found a brand I really enjoy eating, so was hoping someone has a good substitute.

                                                                                              1. re: MilVanil
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                                                                                                escondido123 Sep 25, 2013 10:03 AM

                                                                                                I don't find that the flavor or texture matters that much when using bread crumbs as a binder. I just whir them through the food processor and keep them in the freezer for meatballs, meat loaf and such.

                                                                                              2. re: escondido123
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                                                                                                RedBearX Sep 25, 2013 11:07 AM

                                                                                                Several reasons, I am glad you asked.
                                                                                                1. GF bread is unnecessarily carby. I love it, I enjoy it sometimes but generally I try to keep my diet lowish carb.
                                                                                                2. If I can replace a processed ingredient with a whole food ingredient I consider that a win.
                                                                                                3. Extra vegetables? Yes please. Kids/guests won't even realize they are eating healthier? Awesome!
                                                                                                4. I actually like it this way. In GF/low carb land there are some substitutions that you just live with and some rare substitutions that are as good or better than the original. I feel this is the latter.

                                                                                                People like to call bread crumbs a binder. It generally isn't, it's normally there for texture and filler. If you don't believe me make your favorite meatloaf recipe and omit breadcrumbs (no substitutions). I've done this and it works fine. I would recommend cutting back a bit on the wet ingredients that the bread would normally soak up but I don't think you will find it lacks binding.

                                                                                                Happy cooking!

                                                                                                1. re: RedBearX
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                                                                                                  escondido123 Sep 25, 2013 11:58 AM

                                                                                                  I agree that bread crumbs are more than filler. I have made meatballs without bread and using all kinds of mixtures of vegetables and I really don't like them -- the bread is crucial to the texture for me.

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                                                                                              blackpointyboots Sep 25, 2013 06:42 PM

                                                                                              I use raw rolled oats for meatloaf and that kind of thing. BTW, ground rice crackers work well as a dried breadcrumb substitute.

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                                                                                                MilVanil Feb 25, 2014 08:26 PM

                                                                                                I made meatballs a few days ago and used gluten-free rolled oats that I more or less pulverized in the food processor. i don't know how close my meatballs were to the original that used bread crumbs, but nevertheless they were very tasty.

                                                                                                To serve this to someone who must avoid gluten, you have to buy oats that are certified as gluten free! Otherwise, they're almost surely contaminated with wheat because they were grown next to wheat, or processed in a plant that processes wheat, or both. There is no gluten in oats as such, but that contamination effect can be awful.

                                                                                                1 Reply
                                                                                                1. re: MilVanil
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                                                                                                  ckmiller Mar 31, 2014 07:11 AM

                                                                                                  I've been reading the new gluten free cookbook from America's Test Kitchen and they've recommended instant potato flakes in meatballs and meatloaf. I was going to use the g-f oats because I've used them successfully in another meatloaf but I'm going to try this instead. I'll post back and let you know the results.

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