This recipe is currently featured on Allergy Sense.
4 GF tapioca hamburger rolls or equivalent bread
1 tsp dried garlic
2 tsp dried onions
4 tsp dried basil
2 tsp oregano
1 tsp each salt and pepper
Preheat oven to 350℉.
Cut up the hamburger roll and grind into breadcrumbs (large crumbs) in the food processor. Line a cookie sheet with parchment and place breadcrumbs on top. Toast breadcrumbs for about 6-7 minutes tossing at least once. (Watch them carefully because they can toast up pretty quickly.)
Let the toasted crumbs cool. Return to the food processor. Add the seasonings and whir until they are the desired coarseness.
Return to the lined cookie sheets for about 10 minutes to cool. Store in containers until ready to use.
Bread crumbs can be stored in an airtight container or ziploc bag in the refrigerator for about a week. They can be stored in the freezer for up to 6 months.
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I should have mentioned these are great as plain breadcrumbs, too. Make them the same way just omit the spices.