From 100 Best Quick Gluten-Free Recipes by Carol Fenster ($16.99, Houghton Mifflin Harcourt, 2014)
4 cups gluten-free bread of choice, torn into small pieces
- Place bread in a food processor and pulse on and off until the crumbs reach the desired consistency. For Italian bread crumbs, toss with 1 teaspoon onion powder and 4 teaspoons dried Italian seasoning, or to taste. Store tightly covered in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.