No Waste Bread Crumb Recipe
Stale bread - regular or gluten free
Spices of your choosing
Grind your dried bread scraps in a food processor (better) or a blender.
Add dried herbs to your taste.
Grind to your preferred coarseness and put in a sealed jar. For guaranteed freshness, keep in refrigerator.
If you don’t have a blender, place broken-up dried bread pieces in a sealed plastic bag and bang them with a roller. Then roll them until the desired texture is obtained.
Sometimes recipes call for “soft breadcrumbs.” For these you need not-too-stale bread (2 to 4 days old). Pull the pieces apart with a fork in order not to mash them. When measuring, spoon them lightly into the measuring cup. If not using right away, store them in a tightly-sealed container in the fridge for up to a few days. They will start to mold after that.