Bread Products|Binder|Gluten-Free | Gluten Free Vegetarian Vegan

Gluten Free Breadcrumb

N/A Allergen-Free
Gluten Free Breadcrumb

Sourcing & Taxonomy

  • Family Poaceae|Solanaceae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Gluten-free bread (rice flour, potato starch, cornstarch)

The Forktionary Angle

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Definition

Dried and ground crumbs made from gluten-free breads (e.g., rice, corn, potato flour), providing a safe alternative for binding and coating.

Sensory Profile

TasteNeutral, Mildly starchy
TextureFine to coarse, Crisp (when toasted)
AromaMild, Toasty
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/4 cup (28g)
Calories380 kcal
Total Fat3 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein5 g
Total Carbohydrate80 g
Dietary Fiber2 g
Total Sugars3 g
Calcium20 mg
Iron1 mg
Potassium80 mg

Chef’s Secret

For a crispier gluten-free breading, mix your GF breadcrumbs with a small amount of finely ground nuts (like pecans or walnuts) and toast them lightly before coating.

Substitutions

Best Match

Almond Flour/Meal

1:1

Excellent gluten-free coating for frying/baking, provides nutty flavor and moist texture, but can brown faster.

Crushed Gluten-Free Crackers

1:1

Good for binding or coating, offers crunch, but flavor varies widely depending on cracker type.

Crushed Cornflakes (GF certified)

1:1

Provides a crisp, flaky coating, but a different flavor profile and texture. Ensure they are certified GF.

Oat Flour (GF certified)

1/2:1

Primarily for binding in recipes like meatballs, offers a neutral flavor, not ideal for crisp coatings.

Buying Guide

Always look for "certified gluten-free" labels to ensure no cross-contamination.

Flavor Pairings

Fried chicken fish vegetables meatballs casseroles stuffings.