Gluten free bread crumbs - I have tested every workaround you can think of, and I mean every single one. Gluten free bread was fussy and my freezer became a graveyard of random zip-top bags. Crackers went mushy. Mashed potato flakes burned. Then I grabbed a box of Rice Chex, pulsed it in my food processor, and finally had homemade gluten free bread crumbs that actually worked.
This trick started with homemade chicken nuggets. My family was going through them so fast that I needed a way to keep gluten free bread crumbs stocked without blowing the grocery budget every week. A box of Rice Chex runs about $3 at my local store and makes 4 cups of bread crumbs. Compare that to $7 for a tiny bag of gluten free panko and that is my kind of math.
I store mine in a 1-quart airtight container, the same ones I use for my gluten free pancake mix that makes 96 pancakes. If you are not already batch-making your pantry staples, that recipe is worth a look. Same idea - make it once, use it all week, skip the last-minute scramble.
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Why You'll Love This Recipe
- One ingredient, one appliance, one step
- Budget-friendly alternative to store-bought gluten free bread crumbs
- No weird additives or mystery ingredients on the label
- Easy to customize with Italian seasoning
- Gluten free and low FODMAP
What You'll Need
- Rice Chex Cereal - Double-check the label before you buy. Most Rice Chex is gluten free, but once in a while you will see malt barley listed in the ingredients, which is not gluten free. Grab the box that is labeled certified gluten free to be safe.
- Storage Container - To keep bread crumbs fresh and not stale or soggy, store them in an airtight container. I did the math and tried out many options to land on one that was just right, like Goldilocks.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
This is about as easy as it gets, folks.
Step 1: Empty half the box of Rice Chex into the food processor bowl. Pulse in short bursts until the cereal turns into fine crumbs. You want bread crumb texture, not flour, so check between pulses.
Empty the crumbs into your storage container, then add the second half of the cereal and pulse the same way. Transfer everything into an airtight container, label it, and store in a cool, dark place.
That is the whole step. Done.
Tips and Tricks
Don't over-pulse. This is the one place it can go sideways. Too many pulses and you end up with something closer to flour. Short bursts and a quick check between each one keeps the texture right where you want it.
Make both versions at once. If you are already getting out the food processor, make a plain batch and an Italian batch in one session. Store them in separate labeled containers and both are ready whenever you need them.
Label everything. Gluten free kitchens can get confusing fast. A piece of masking tape and a marker on each container goes a long way, especially if you have kids grabbing things from the pantry.
Works great as a gluten free panko substitute. If a recipe calls for panko bread crumbs, these are a solid swap. The texture is light and crisp, which is exactly what you want for a crunchy coating.
If you love easy budget-friendly swaps like this, there are plenty more gluten free recipes on the site worth bookmarking for your weekly rotation.
Variations
Italian Gluten Free Bread Crumbs: Add 1 tablespoon of Italian seasoning to the finished bread crumbs and stir until evenly combined. Store in a separate labeled container. Use these anywhere you want a little more flavor baked right in, like on top of a casserole or as a coating for baked chicken.
How To Use Gluten Free Bread Crumbs
Once you have a container of these in your pantry, you will start reaching for them constantly. A few of my favorite ways to use them:
- As a binder in meatballs or meatloaf
- As a crispy coating for chicken or fish - my baked cod is a great place to start
- As a crunchy topping for casseroles or baked pasta dishes
- Sprinkled over mac and cheese before baking for a golden top
- Mixed into burger patties to help them hold together
Anywhere a recipe calls for a gluten free bread crumb substitute, this works. My gluten free chicken cordon bleu gets crunchy bread crumb top with this swap, and nobody at the table knows the difference.
Storing
Store: Keep the gluten free bread crumbs in an airtight container in a cool, dark pantry. They will stay fresh for up to one month.
Freeze: For longer storage, pour the crumbs into a freezer-friendly zip-top bag and freeze for up to three months. No need to thaw before using.
FAQs
Rice Chex is the best option because it has a mild, neutral flavor and pulses down into a consistent crumb texture. Corn Chex can work in a pinch, but it has a slightly stronger corn flavor that may be noticeable in more delicate recipes.
Very similar. Panko tends to be extra light and flaky, and these Rice Chex crumbs come pretty close. You get that same light crunch without tracking down a specialty product.
Rice Chex is one of the best because it is affordable, widely available, and produces a texture that holds up in both coatings and binders. Other options include gluten free pork rinds, old-fashioned oats, or gluten free cornflakes.
Stored in an airtight container in a cool pantry, they will last about one month. Freeze them for up to three months if you want a longer shelf life.
Yes. The Italian variation is listed above, but you can also customize with smoked paprika, garlic salt (use a certified low FODMAP version if needed), or any dried herbs you love.
Yes. Rice Chex is a low FODMAP-friendly option. Just double-check the label on the specific box you are using, and if you are adding Italian seasoning, make sure it does not include garlic or onion powder.
Yes. It will require a second round in the food processor and a larger storage container. Worth it if you go through bread crumbs fast.
Yes, with caution. It will be so easy to over-blend and create a flour-like texture. Watch it carefully, and it may take a few tries to find a method that works.
More Gluten Free Recipes You'll Love
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Recipe
1-Step Gluten Free Bread Crumbs
Ingredients
- 12 ounces Rice Squares Rice Chex Cereal (Note 1)
Instructions
- Empty half of the cereal into the food processor.
- Pulse until the cereal is crumbs. Be careful to not over pulse and end up with a texture similar to flour.
- Empty the food processor, and pulse the remaining box of cereal.
- Place the gluten free bread crumbs into an airtight container, label and store in a cool, dark place.
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