Gluten-free Herbed Breadcrumbs
I love these breadcrumbs, not only because they are gluten-free, but also because they are deliciously savory! Added bonus: they stay crispy and crunchy for at least a week.
Which makes them a great option for making ahead of time and storing. These are not actually bread crumbs, instead I use Kikkoman gluten free panko. But I like using the panko because they toast up really nicely and, because they are not pre-seasoned, you have all the power. Who doesn't love that? Now, you might be wondering, "Kelsey, why wouldn't you just use pre-made breadcrumbs? They are so much easier and, after all, it's just breadcrumbs!" Well, I don't buy breadcrumbs. It just seems like a waste of money to me. I tend to like food items that have dual or even multiple usages, like these panko crumbs. I can use them for a tasty vegetable tempura, topping for a casserole or humble breadcrumbs for a simple salad.
Another argument for, and perhaps the one I should have led with; flavor is everything!
I just don't feel like store bought crumbs are very good. Not only are they flavored the way someone else wanted, but they always taste old and lackluster. I think it is important to control the flavor of your food, think of it as your food's character. What it comes down to is, I just don't want to spend an entire day cooking a meal from scratch just to finish it off with someone else's crumbs. Of course you may not be gluten free, but I don't think that matters here.
When making certain food items, consider broad usability. For example: will my bread-loving guests enjoy the flavor? Yes. Will my gluten-free guests be able to eat them? Yes! Hooray, you've just made someone feel included.
Gluten-Free Herbed Breadcrumbs
Ingredients
- 1 c Kikkoman G.F. panko
- 1/8 tsp anchovy paste
- 1 garlic clove, crushed or grated on a microplane
- 1 sage leaf, chiffinade
- 1 tsp rosemary, minced
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 1/2 tbsp olive oil
Instructions
- Preheat your oven to 325 F.
- In a medium bowl, mix all ingredients together. Using the flat side of the spatula smear the anchovy paste and garlic into submission. This ensures an even coating on all the crumbs.
- Spread crumbs out evenly on a small sheet tray lined with parchment or a Silpat. Toast in your oven, stirring at each 5 minute mark, for 20 minutes. This may take longer depending on your oven, and whether or not you've doubled this recipe. Don't be afraid to set a two minute timer if you think that's what is needed to achieve toasty perfection. Trust your instinct.
- Store in an airtight container for up to a week.