Going gluten free already forces you to give up specific foods. You just have to face it, some foods will never be quite the same. In fact, some foods are just not worth recreating. However, there are many foods that you can find comparable replacements for. Ideally that is my goal, not only for my family, but for helping those of you who visit my website for tips, recipes, encouragement or just plain curiosity.
One replacement that I have found it basic breadcrumbs. You do not have to give up your favorite Chicken Parmesan, Chicken Cordon Bleu, Fried Zucchini, etc. recipes. My family actually enjoys these meals even more now that I make my own breadcrumb mixture. They tend to be more flavorful with the fresh ingredients than your standard store bought breadcrumbs. Use these basic instructions to replace regular breadcrumbs in any recipe to recreate a now gluten free favorite.
Gluten Free Breadcrumbs
Leave 4-5 pieces of gluten free bread on the counter top to dry for at least 24 hours, turning halfway through. You could definitely speed up this process by turning in the oven on low heat (about 200 degrees and turning every 10 minutes until bread becomes dry.
Break up bread into coarse pieces and place into a food processor. Add 3/4 teaspoon salt, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper and 1 1/2 tablespoons grated parmesan cheese (the cheap stuff that is really fine, not freshly grated) into the food processor. Grind at high speed until fine crumbs form.
Store in airtight container for up to a week and use in any recipe that calls for breadcrumbs. This yields about 1 cup of breadcrumbs.
When breading, many recipes require you dredge your chicken, etc. in flour, an egg mixture, and then breadcrumbs. Replace a gluten free flour like white rice flour for this first step to make your recipe gluten free.