Gluten-free bread crumbs, repurposing the bread ends

Nothing need go to waste when you are cooking with gluten-free foods. Learn to repurpose leftovers and unwanted items; saving everything. For instance, loaves of bread have their imperfections in addition to two ends that most folks rarely eat. Not to mention, children who want their crusts cut off of their sandwiches. So save those unwanted slices of bread, and unsightly bread crusts and keep them in a container or zip top bag in your freezer. When the time is right, take the opportunity to make your own gluten-free bread crumbs. They are well worth the time, effort and the financial savings to your wallet.           

Once there is a nice stack of bread ends, and bread crusts then it is time to grind them up in your food processor. Add a little fresh garlic, any fresh herbs that you have on hand (some great choices are: Italian flat leaf parsley, sweet basil, thyme, sage, and rosemary), salt, pepper, and olive oil. Toast for a few minutes in the oven and voila! You now have repurposed bread ends while inexpensive, are still delicious and can be used on a variety of dishes: Chicken tenders, breading on meats, meatloaf, or meatballs. The possibilities are limitless, so enjoy yourself and be creative!

Gluten-Free Bread Crumbs

12 Gluten-free bread ends

4 cloves garlic, crushed

¼ cup fresh Italian flat leaf parsley, rough chop

¼ cup fresh sweet basil, rough chop

1 teaspoon salt

½ teaspoon pepper

1/8 cup olive oil (or more to help lightly coat the bread crumbs for a nice browning)

Place bread ends in food processor and pulse until bread is broken up a bit. Add the rest of the ingredients and pulse until all is combined. Place in preheated oven at 400 degrees for 10 minutes. Turn the bread crumbs and return to the oven for another 10 minutes. Bread crumbs should be a nice golden brown.