Guest guest Posted September 1, 2009 Report Share Posted September 1, 2009 Susan and others, Regarding not wanting to make an entire loaf of bread just so that you can have breadcrumbs - I totally understand. Been there, done that! Just food for thought (pardon the pun), the next time you make a loaf of bread, make two loaves. When they're cooled off, process one of the loaves in a food processor or blender and store the breadcrumbs in the freezer. Another suggestion which I learned from Karina at Gluten Free Goddess' blog is to make waffles and do the same thing as with the extra loaf of bread. Make extra waffles and when they're cooled off, process into crumbs and freeze. Just my two cents! Regards, Ellen it's so easy to be gluten free! http://iamglutenfree.blogspot.com/ www.ontheroadgf.blogspot.com Twitter: ellensrecipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2009 Report Share Posted September 1, 2009 Or, next time you have a loaf that falls, bread that's getting too old, if you have kids who don't like crusts or heels, or if you have crumbles left in the bottom of your bread bag/box. Just add all of the bits to a bag in the freezer. When you need some, process them down to whatever size you need (bigger for stuffing or casseroles, smaller for breading or crumbles, etc.) Pam On Tue, Sep 1, 2009 at 7:34 AM, Ellen Allard<birdwoman5151 wrote: > > > Susan and others, > > Regarding not wanting to make an entire loaf of bread just so that you can > have breadcrumbs - I totally understand. Been there, done that! Just food > for thought (pardon the pun), the next time you make a loaf of bread, make > two loaves. When they're cooled off, process one of the loaves in a food > processor or blender and store the breadcrumbs in the freezer. Another > suggestion which I learned from Karina at Gluten Free Goddess' blog is to > make waffles and do the same thing as with the extra loaf of bread. Make > extra waffles and when they're cooled off, process into crumbs and freeze. > Just my two cents! > > Regards, Ellen > it's so easy to be gluten free! > http://iamglutenfree.blogspot.com/ > www.ontheroadgf.blogspot.com > Twitter: ellensrecipes > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2009 Report Share Posted September 1, 2009 Also, Ener-G sells boxes of GF breadcrumbs (about 2 1/2 cups per box). I use it to make the Spaghetti and Beanballs and Chickpea Cutlet recipes from Veganomicon. Neither recipe is gluten-free, as they call for vital wheat gluten, but I just sub GF flour mix for that and it works out fine. Linda --- On Tue, 9/1/09, pdw <pdworkman wrote: pdw <pdworkman Re: breadcrumbs tip Tuesday, September 1, 2009, 10:02 AM Or, next time you have a loaf that falls, bread that's getting too old, if you have kids who don't like crusts or heels, or if you have crumbles left in the bottom of your bread bag/box. Just add all of the bits to a bag in the freezer. When you need some, process them down to whatever size you need (bigger for stuffing or casseroles, smaller for breading or crumbles, etc.) Pam On Tue, Sep 1, 2009 at 7:34 AM, Ellen Allard<birdwoman5151@ > wrote: > > > Susan and others, > > Regarding not wanting to make an entire loaf of bread just so that you can > have breadcrumbs - I totally understand. Been there, done that! Just food > for thought (pardon the pun), the next time you make a loaf of bread, make > two loaves. When they're cooled off, process one of the loaves in a food > processor or blender and store the breadcrumbs in the freezer. Another > suggestion which I learned from Karina at Gluten Free Goddess' blog is to > make waffles and do the same thing as with the extra loaf of bread. Make > extra waffles and when they're cooled off, process into crumbs and freeze. > Just my two cents! > > Regards, Ellen > it's so easy to be gluten free! > http://iamglutenfre e.blogspot. com/ > www.ontheroadgf. blogspot. com > Twitter: ellensrecipes > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 Linda, thank you for this suggestion! I'd never thought of using GF breadcrumbs as a replacement for vital wheat gluten. This opens up a realm of possibilities. Thanks so much! LaDonna > Also, Ener-G sells boxes of GF breadcrumbs (about 2 1/2 cups per box). I use > it to make the Spaghetti and Beanballs and Chickpea Cutlet recipes from > Veganomicon. > > Neither recipe is gluten-free, as they call for vital wheat gluten, but I > just sub GF flour mix for that and it works out fine. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 Pam, That's exactly what I do. The other thing I do sometimes is season one of the bags with Italian herbs. Janel , pdw <pdworkman wrote: > > Or, next time you have a loaf that falls, bread that's getting too > old, if you have kids who don't like crusts or heels, or if you have > crumbles left in the bottom of your bread bag/box. Just add all of > the bits to a bag in the freezer. When you need some, process them > down to whatever size you need (bigger for stuffing or casseroles, > smaller for breading or crumbles, etc.) > > Pam Quote Link to comment Share on other sites More sharing options...
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