![]() If you're hankering for some great crunch, you can raid your pantry for these epic options to add to your favorite meatball recipes, coat cutlets or crumble onto pasta. This will result in a paste-like mixture that won’t be as delicious. While coating cutlets in flour provides a golden-brown exterior (and some thickening power if you’re making a sauce in the same pan!), don’t use flour as a binder for meatballs or meatloaf. Add those fresh crispy crumbs to recipes like Mini Meatballs With Garlicky Tomatoes. Then, with your bread, stale or toasted, use a food processor to grind into a fine crumb. If using fresh bread, on a sheet tray, toast slices at 300☏ until dry, about 15 minutes. If you have stale bread, or fresh bread that you're willing to toast, you can easily make your own crumbs as a great sub for store-bought ones. Here's how to make breadcrumbs from scratch: They act as a binder for ground beef recipes like meatloaf and meatballs, create the perfect crust on plenty of proteins (chicken cutlets, anyone?), or add crunch when sprinkled on top of a delicious casserole recipe, pasta, or a healthy salad.īut if you've run out, there are plenty of pantry staples that can be crushed finely to mimic the crunchy texture of store-bought breadcrumbs, and they are a perfect canvas for loads of flavor additions: Lemon zest, fresh or dried herbs, a decent dose of Parmesan, you name it! But what happens when you reach into the cabinet for your trusty carton of breadcrumbs, and there's nothing left but a few, well, crumbs? Armed with these genius substitutes for breadcrumbs, you'll never need to worry about running out.īreadcrumbs are a key ingredient in plenty of recipes. There is really nothing better than a homemade dinner for the whole family. Old fashioned oats can be substituted for quick cook oats in many cases, and a well-written recipe should assist you in making this decision. Allow it to rest for 10 minutes in the oven after it has been removed from the oven. Dare I say I might like this dish better with the Rice Chex?!įor my All Purpose Gluten-Free Flour Blend, which I use in almost all baking, click here. After 10 to 20 minutes of baking time, place the loaf in the oven and bake at 160F (71)C for another 5 minutes. My favorite recipe in which to use the crumbs this way is Roasted Asparagus with Panko. You’ll need 1 cup (3 ounces) of the meat mixture and 3 cup (3 ounces) of rolled oats to make 13 cups (3 ounces). In a mixing bowl, thoroughly combine all of the ingredients. I have used crushed Rice Chex in place of the bread crumbs in foods like crab cakes and meatloaf (oats work well in these recipes, too), but where I really think they shine is as an exterior breading. In a large mixing bowl, combine the ground beef, eggs, bread crumbs, parmesan cheese, minced onion, salt, black pepper, and Italian seasoning. ![]() Although this may pose a problem with a full box of cereal, if you are getting towards the bottom of the box, this bag makes a sturdy vehicle in which to crush your crumbs. Another great option to the zipper-top bag is the actual bag the cereal comes in. I typically use my mini-processor to make quick work of the grinding, although a rolling pin and a zipper-top bag works well, too. Three cups of Rice Chex will crush into approximately one cup of crumbs. The one I like the best, would you believe, is Rice Chex! Oats, corn flakes, gluten-free bread, cornmeal and ground nuts–or a combination of these–have all gone through the unofficial Fountain Avenue Test kitchen. I have also experimented with quite a number of substitutes for bread crumbs or panko. After several years of cooking gluten-free foods–not exclusively, but often–I have tested various flour combinations as a substitute for wheat flour in baking. ![]()
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