Tuesday 15 January 2013

Bread For Gluten Free Breadcrumbs

Here is another recipe from 2005, even though their are far better bread recipes (and I'll be posting more soon) we still feel that this is the best one to make if want breadcrumbs for another recipe (breaded chicken, scotch eggs etc) as many gluten free breads just go mouldy rather than drying out like wheat based breads.

Preperation time - under 20 minutes (plus 30-40 minutes proving / rising time)
Cooking time - loaf 20-25 minutes, rolls 15-20 minutes (slightly less for a fan oven)
Makes / Serves - 1 large loaf or 2 small loaves or 8-10 rolls
Child friendly - 3/5
Difficulty rating - 2/5


500 g gluten-free plain flour alternative
1 teaspoon quick yeast (not always gluten-free so check the label!)
1 teaspoon salt
1 teaspoon sugar
2 tablespoon vegetable or sunflower oil
450 ml warm water (or 500 ml for a brown or 'fibre' mix)

  1. Grease either a large bread tin, two small loaf tins or a baking tray.
  2. Put the flour, yeast, salt and sugar into your mixing bowl and mix well, it is very important to ensure that the dry  ingredients are well mixed before moving on.
  3. Add the oil and again take care to mix well.
  4. Add the water, holding back around 50 ml, and once again mix until a thick batter type mixture is obtained.
  5. The mixture should join back up fairly quickly if you run a sharp knife through it, if it feels too thick then gradually add the remaining water little by little, mixing well and retesting the batter between additions (the mixture will be very sticky compared to a wheat flour dough, this is normal).
  6. Place the mixture in your tin/s or divide, shape into rolls and place evenly spaced onto your baking tray.
  7. Cover loosely with either a damp tea towel or cling-film  and leave in a warm place for 30-40 minutes to prove / rise, the mixture should almost double in size.
  8. Heat your oven to 220 C / 425 F / Gas mark 7.
  9. When ready remove the tea towel or cling film place in the pre-heated oven, turning at least once during cooking to ensure an evenly cooked crust. For loaves allow 20-25 minutes cooking time, for rolls allow 15-20 minutes.
  10. Leave the bread / rolls to cool completely, and use within 3 days.
  1. Despite the title the bread / rolls baked using this recipe are fine to eat as such, they are quite dry and crumbly compared to other recipes though which is why this recipe is best for use as breadcrumbs. 
  2. If you want to make a smaller batch then you can just halve the recipe and make half as many rolls or a single small loaf.
  3. Once breaded most things can be frozen for weeks or even months and cooked later, so you can make them up in bulk and have them to hand whenever you want them.
  4. Breadcrumbs made from this recipe are perfect for chicken, fish, scotch eggs, mushrooms and just about anything else you might want to bread!

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