Italian Breadcrumbs

"If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade."
 
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photo by ColiesKitchen photo by ColiesKitchen
photo by ColiesKitchen
photo by karen photo by karen
Ready In:
5mins
Ingredients:
8
Yields:
1 cup
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ingredients

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directions

  • Combine all ingredients in a small bowl, tossing to blend thoroughly.
  • Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

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Reviews

  1. I used this recipe being I didn't have any store bought Italian seasoned breadcrumbs on hand. I was so impressed that I won't buy the store bought version again. Thanks.
     
  2. Very good recipe! I have been using this recipe since I first laid eyes on it. I prefer this combination of spices above all the others that I have previously tried. I always use these over the store bought Italian flavored bread crumbs. It's so much better! Five stars!
     
  3. like others, thank you for saving me an extra trip to the store.. exactly what i needed
     
  4. You saved me another trip to the grocery store! I used panko breadcrumbs & they turned out fabulous.
     
  5. This recipe saved dinner! I didnt have any plain breadcrumbs, so I just put 22 ritz crackers and all of the spices in my food processor until crumbly. It turned out great! Thanks!
     
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Tweaks

  1. I added 1/4 cup ground Sheep Pecorino Romano. Delicious
     
  2. Love this recipe! Must admit thaat I used it in a different way but the seasonings were just right! Instead of breadcrumbs I used matzo meal. I was making matzo balls for my chicken soup and wanted to shake up the flavor a bit. Usually the only herb I use is dill so this was different indeed! The other change I made was to decrease the salt to 1/4 tsp and increase the onion powder to 1/2.
     

RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
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