Karinas Breadcrumbs

How to Make Toasty Crunchy Gluten-Free Breadcrumbs

  You'll need to make the waffles first!

 

 

The flour blend used for these crispy waffles includes a bit of cornmeal for flavor and texture. If you cannot use cornmeal, substitute your preferred grainy flour choice. (Changing flours may effect texture, so experiment with your favorite combos or mixes.)

You'll need:

1 cup sorghum flour1/4 cup rice or millet flour1/4 cup Bob's Red Mill gluten-free corn meal1/2 cup potato starch1/4 cup tapioca flour/starch
1 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons xanthan gum1 tablespoon dried Italian herbs
1/2 teaspoon garlic powder
1 teaspoon minced onion
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/4 cup light olive oil
Enough fresh water to thin the batter- about 1 1/2 cups

Prepare your waffle iron. I used a Forman Grilleration grill; it has two large rectangle waffle iron inserts.

Mix the rice flour, cornmeal, potato starch, tapioca flour, sea salt, baking soda, baking powder and xanthan gum. Add the herbs, garlic and onion; stir together.

Mix up the egg replacer; add it to the dry ingredients, along with the oil; stir a bit and start adding water a little at a time to create a pancake/waffle style batter. The batter needs to be pourable, but not too thin.

Spoon the batter onto the waffle iron and spread it a bit; close and cook according to your waffle iron manufacturer's instruction, until the waffles are golden and crispy.

Cool on a wire rack- they will get even crispier as they cool.

Makes about 8 large waffles.

Use the waffles for fabulous gluten-free bread crumbs, or make panini-style grilled sandwiches

These easy to make gluten-free crumbs are a delicious topping for baked casseroles, simple pastas, and tender crisp vegetables tossed in olive oil and garlic.

What I do::

I toast 2 or 3 gluten-free plain waffles and break them apart; then I process them in my Cuisinart food processor, pulsing on and off until they resemble classic breadcrumbs (not too fine).

I add in several dashes of dried Italian herb mix, or a simple combo of dried basil, parsley and marjoram.

I drizzle in some high quality extra virgin olive oil as I pulse - just until they are moist and begin to stick together a bit.

To make a classic pan-fried crumb topping, I pour a tablespoon or so of good olive oil in a medium- not too hot- skillet and toss in the processed waffle crumbs. I add dried Italian herbs to taste and stir, shake the pan and brown them for a minute, then add the crumbs to the recipe.