Breadcrumb topping adds texture, flavor, and appearance to a wide variety of dishes. I mentioned one time that you can save your bread heels and make your own gluten-free breadcrumbs. Obviously you can make any breadcrumbs, including Italian spiced, by adding herbs. If you’re using the breadcrumbs right away, you can add chopped fresh parsley, oregano, or whatever you like. If you’re storing the breadcrumbs for later, than use dried herbs.
When I was little, sometimes my Grandma would send me down the basement with dried bread to grind it into breadcrumbs in the “fruit room.” There was an antique grinder attached to a shelf in the pantry under the stairs. My daughter used the same kind of grinder to make breadcrumbs for the top of her specialty — macaroni and cheese.
She uses the recipe on the back of the box of gluten-free macaroni – every box of macaroni has a foolproof recipe on the back. She doubles the recipe and we refrigerate or freeze the second casserole dish and bake it another day.
I guess you could use a food processor to grind your bread into crumbs – I never thought of trying it. But if you’re nostalgic and don’t already have a food processor the antique grinder is cheaper, easier to clean, and much more fun.
