Ingredients
Scale
- 6 to 8 slices gluten free bread, crusts on or off
- 1 tablespoon neutral oil (optional)
- 1 teaspoon fine salt, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- Freshly ground black pepper (optional)
Instructions
- Preheat the oven to 275°F (135°C).
- Cut or tear the bread into large chunks and spread on a baking sheet in a single layer.
- Bake for 15 to 25 minutes, stirring once, until the bread feels dry to the touch but not browned.
- Add the dry chunks to a food processor and pulse in short bursts 6 to 10 times until you have flaky, jagged crumbs.
- If using oil, toss the flakes with it and sprinkle in salt and seasonings.
- Return to the baking sheet and bake for another 5 to 10 minutes, watching closely, until pale golden and crisp.
- Let cool completely and store in an airtight jar or bag.
Notes
For best texture, keep the flakes big and ensure they dry before crisping. Store crumbs in an airtight container and re-toast if they soften.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Baking
- Cuisine: American
- Diet: Gluten Free