Gluten Free Bread Crumbs

browned gluten free bread crumbs in a white bowl with a spoon.

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Homemade Gluten Free Bread Crumbs could not be easier to make! You only need 2 ingredients and 20 minutes to make them. These crunchy bread crumbs are great for making gluten free chicken tenders, cutlets, or to use in meatballs.


Units Scale
  • 8 ounces torn, gluten free bread
  • 4 tablespoons avocado oil
  • Pinch of salt


  1.  Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper

  2. Place torn gluten free bread into a food processor and pulse it until you get fine crumbs

  3. In a large mixing bowl, mix the bread crumbs with avocado oil until well coated

  4. Spread the crumbs out onto your prepared baking sheet in an even layer and bake for 10-12 minutes, stirring them halfway through to get an even bake. Bread crumbs are done when they're golden brown and crunchy

  5. Let the bread crumbs cool completely on the baking sheet, then store them in an airtight jar in a cool, dry place for up to 3 weeks


  • To make Gluten Free Panko, use gluten free white bread and remove the crusts first. Pulse only 1 or 2 times in the food processor so you have a coarse crumb texture, then follow directions 3-5 listed above
  • Stale bread: This is a great recipe to make and use up stale bread so you're not throwing it out and wasting
  • Any oil: You can use any kind of oil you'd like. Avocado oil (my favorite), olive oil, melted coconut oil, or even melted butter all work.
  • Bake until golden: Baking time may vary between ovens, so you want to look for the crumbs to be evenly golden brown and toasted
  • Storing: Store leftover bread crumbs in an airtight container in a cool, dry place for up to 3 weeks. Alternatively, you can freeze in a freezer safe bag for up to 3 months.