How to Make Crunchy Gluten-Free Breadcrumbs

These easy to make gluten-free crumbs are a delicious topping for baked casseroles, simple pastas, and tender crisp vegetables tossed in olive oil and garlic.

What I do::

I toast 2 or 3 gluten-free plain waffles (this is my recipe for Savory Gluten-Free Waffles)
and break them apart; then I process them in my Cuisinart food processor, pulsing on and off until they resemble classic breadcrumbs (not too fine).

I add in several dashes of dried Italian herb mix, or a simple combo of dried basil, parsley and marjoram.

I drizzle in some high quality extra virgin olive oil as I pulse - just until they are moist and begin to stick together a bit.

To make a classic pan-fried crumb topping, I pour a tablespoon or so of good olive oil in a medium- not too hot- skillet and toss in the processed waffle crumbs. I add dried Italian herbs to taste and stir, shake the pan and brown them for a minute, then add the crumbs to the recipe.