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.
- A food processor. I have a Ninja food processor that I love.
- Baking sheets
There are no substitutions for this recipe. I have not tested other bread types so I can’t attest to how it would work.