Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 I'm glad you brought this up as I have wondered the same thing. Some of my recipes asking for breadcrumbs seem to need both binding and moisture absorbing qualities. Rice doesn't seem like it would quite do that. Any other suggestions? Martha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 I've recently started using gluten-free baked rice cereal (such as Erewhon gluten-free brown rice cereal)---processed to fine crumbs in my food processor--- in lieu of breadcrumbs (when I was out of breadcrumbs) in a couple of recipes, and it's worked great. That's another option. Sally On Tue, Sep 1, 2009 at 11:45 PM, Martha Bickford <msew wrote: > > > I'm glad you brought this up as I have wondered the same thing. Some of my > recipes asking for breadcrumbs seem to need both binding and moisture > absorbing qualities. Rice doesn't seem like it would quite do that. Any > other suggestions? > > Martha > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 I have used gluten-free oats instead of bread crumbs before. I also save the last bits of cereal and crush those to use in recipes. --Shawn > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 I have been baking my own bread using Bob's Red Mill Wonderful Bread Mix. I save The pieces that crumble or are too thick for my daughter and make bread crumbs. We've made eggplant, chicken nuggets, and a " shake n bake " style chicken. I know, I know. This is a vegan group but you all have such great ideas so I joined! Anyway, the bread can be made vegan and the crumbs work very well. Good Luck! --- On Tue, 9/1/09, Martha Bickford <msew wrote: Martha Bickford <msew breadcrumb substitution? " Vegan -and-Gluten- Free " Tuesday, September 1, 2009, 11:45 PM I'm glad you brought this up as I have wondered the same thing. Some of my recipes asking for breadcrumbs seem to need both binding and moisture absorbing qualities. Rice doesn't seem like it would quite do that. Any other suggestions? Martha Quote Link to comment Share on other sites More sharing options...
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