Sourdough breadcrumbs are healthier than traditional breadcrumbs
These quick sourdough breadcrumbs are much healthier than traditional store-bought breadcrumbs. Store-bought breadcrumbs have unnecessary additives like corn syrup, vegetable oils, flours and preservatives.
Aside from the additives in store-bought breadcrumbs, sourdough bread has additional benefits:
- It decreases antinutrients like phytic acid. Phytic acid blocks absorption of iron, zinc and calcium. Sourdough has the most bioavailable nutrients.
- It lowers the glycemic load of the bread, meaning no blood sugar spike. While other breads have a high GL of 71, sourdough has a GL of 54 – same as a sweet potato.
- It degrades the gluten in the bread. Some (not all) people with gluten sensitivities can eat sourdough without issues.
Do I need to use stale bread?
No, you don’t need to use stale bread. I have used both stale and fresh bread with similar results. Fresh bread just requires more time in the oven.
Make sourdough breadcrumbs in large batches
Making your own breadcrumbs might seems tedious, but if you make them in large batches, you can store them in the freezer for up to two months. One standard loaf of sourdough bread makes 2 1/2 to 3 cups of breadcrumbs.
Kitchen essentials
- A food processor. I have a Ninja food processor that I love.
- Baking sheets
Substitutions
There are no substitutions for this recipe. I have not tested other bread types so I can’t attest to how it would work.
Quick Sourdough Breadcrumbs
Course: SidesDifficulty: Easy10
40
minutes50
minutesIngredients
fresh or stale sourdough
Directions
- Preheat oven to 300 F.
- Prep sourdough. Cut or tear into about one inch cubes. Transfer cubes to a food processor and process on low until fine. Note that you’ll be processing again after baking so it doesn’t need to be perfect and likely won’t resemble breadcrumbs yet.
- Bake. Lay breadcrumbs out on a baking sheet in a very thin layer. Bake until the breadcrumbs look toasty and brown. It should take about 30 to 40 minutes.
- Process again. Allow the breadcrumbs to cool to the touch on the pan. Then place them back in the food processor and process until fine.
- Store in the freezer. Use breadcrumbs immediately or store in the freezer for up to 2 months.
Recipe Video
Notes
- 1 loaf of sourdough bread makes 2 1/2 to 3 cups of breadcrumbs, but it will vary depending on the size of the loaf. My loaf was about 1 pound.
- Serving size is based on 1/4 cup of breadcrumbs. You will get roughly 10-12 servings out of a loaf of bread.
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