Place slices of bread on a baking sheet or jelly roll pan. I leave them on top of the stove for a day or two until they have dried out. You can speed up the process by placing the bread in a 250 degree oven for a couple hours.
Break into pieces and place in food processor or blender. Process on medium speed until crumbs are the consistency you desire.
Store in an airtight container.
I never throw bread away unless it is moldy. Gluten-free bread tends to dry out quickly. So it is easy to take your leftover bread to make crumbs. You can keep adding to your stash. Just make sure the bread crumbs are good and dry so they won't mold.
You can make seasoned crumbs by adding a little salt and some Italian seasoning.
Make sure the bread is very dried out. If you find the crumbs to be a little moist, just leave them out for a day. You can process them again in the blender for a finer crumb.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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