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Italian Gluten Free Breadcrumbs
Italian Gluten Free Breadcrumbs

Category: Dressing/Sauce | Serves: 0

(27 ratings)

Nutrition Information:
Calories: 600
Protein: 6 g
Carbs: 90 g
Fat: 27 g
Saturated Fat: 0 g
Sodium: 750 mg
Fiber: 18 g

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The nutrition information is for the entire mixture
6 slices gluten-free bread (stale bread and ends are good)
2 teaspoons dried parsley flakes
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 Lay bread slices in a single layer on a baking sheet. Place in oven on 200 F for 10-15 minutes or until the edges have become a little hard and the bread has become dry to the touch but it has not become thoroughly toasted. Pulse in food processor until it reaches desired texture (crumbs should be distinct but not too large). Combine ingredients in a bowl.
2 Bread crumbs can be stored in an airtight container or ziploc bag in the refrigerator for about a week for fresh breadcrumbs or 2-3 weeks for dry breadcrumbs. They can be stored in the freezer for up to 6 months.

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