Aviva Goldfarb shows you how to make bread crumbs using foods you already have in your kitchen–toast, cereal, crackers, and lots of other ways to make homemade bread crumbs quickly and easily.
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I’m Aviva Goldfarb with the Six O’Clock Scramble, and my goal is to make it easier for you get healthy dinners on the table quickly. Today I’m going to talk to you about what to do when you run out of bread crumbs and you need them for a recipe.
Now, bread crumbs can be used in a few ways in recipes, either as a binder or a filler in recipes or to add texture sometimes on top of recipes. Last week, I was making some salmon cakes, and I wanted to use some bread crumbs. And I realized not only did I have no bread crumbs, I didn’t even have bread to make bread crumbs. So I started to think about all the different things I could use, and I came up with a solution. And I want to share actually six different things you can use. And if you go on over to the blog, you’ll actually see ten different substitutes you can use if you run out of bread crumbs. Some of them are gluten free, which is great for some of you too.
The first one that’s the simplest, if you do have bread, I like to make my own bread crumbs anyway. And so what I did is I toasted this piece of bread and I let it cool. And then what you do is you just rip it, and this is my mini food processor, which I love, because sometimes I don’t want to take out my big food processor for mini jobs. So you would rip the bread, put it in here. If you want to, you can add some Italian spices, if you want Italian bread crumbs. I’m not going to do that in this case. And you put on the top, which I’ve lost—here it is. Usually you’re going to use—you’re going to be surprised at how small this gets, so you might have to use one or two pieces of toast, depending on how much. This’ll probably end up being about a quarter cup. And you want to pulse it a few times.
Now you can see that I have some nice, coarse bread crumbs here. I think it works better when it’s toasted. You could always add some parmesan cheese for more flavor too, but if you want them more fine, you could obviously grind them some more.
Okay so some other possibilities to use are: you can actually just use oats and grind them up in a food processor too. Some people can do it in their blender too. You can use nuts, if you don’t already have nutmeal you can use nuts. You can use crackers; I would want to use whole grain crackers like this, but whatever you have. You can even use potato chips, pita chips. You can use coconut! Shredded coconut. Of course, the kind without added sugar would be the kind that I would go for.
But what I did last week—I was very proud of myself for coming up with this—was I used a cereal. A whole grain cereal that has very little sugar in it called Heritage Grains. I really like this cereal. And so you want at least twice as much, probably over twice as much as the amount of bread crumbs that you’re ultimately going to need—cereal crumbs, in this case. And the same thing: you’re going to grind them up, and just to show you, I did this earlier. This was a little over a half a cup.
So the same thing, you’re going to put them in your food processor. And these are actually a little easier than bread crumbs to grind up because they’re already so dry, which is nice. So again, you can get as coarse as you want, you can add spices in there if you want, but they worked perfectly in the salmon cakes.
So, those are some options. It’s great to be creative when you don’t have something. Hopefully we plan our meals and we have the ingredients, but sometimes even I realize I’m missing something essential to a recipe and there are ways to kind of come up with substitutions that can work. So thanks again, I’m Aviva Goldfarb with the Six O’Clock Scramble, and for more ideas, check out thesixoclockscramble.com on the blog!