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  • bread crumbs?

    whats a good substitute for bread crumbs?

  • #2
    Originally posted by PandaRose View Post
    whats a good substitute for bread crumbs?
    If it is for something like meatballs or meatloaf eggs work great as a binder. Some people like the blanched almond flour, I find it kind if pricey.
    Primal since 4/7/2012

    Starting weight 140
    Current weigh 126



    • #3
      Check my food blog. I made paleo whey protein pancakes and then dried them out into breadcrumbs. Stuffing for thanksgiving was awesome.

      Lesson learned. Season the batter as opposed to after drying.
      Starting Weight 235 - Dec 1, 2010
      Started Primal Mid January 2011
      Current Weight 183
      Goal 160

      Get Outside Already!


      • #4
        Bread crumb substitute

        Originally posted by PandaRose View Post
        whats a good substitute for bread crumbs?
        I have used coconut flour as a substitute for bread crumbs. It works great when baking chicken!


        • #5
          Parmesan is great for some purposes!


          • #6
            The best substitute for bread crumbs is lobster.
            The Champagne of Beards


            • #7
              Originally posted by RichMahogany View Post
              The best substitute for bread crumbs is lobster.
              Best answer ever...
              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
              ~Friedrich Nietzsche
              And that's why I'm here eating HFLC Primal/Paleo.


              • #8
                What are you using it for? I made meatballs the other day that called for 1/4 c breadcrumbs. I put a rice cake in the blender and used that. Worked great.


                • #9
                  Depends. If you're using it for a coating, you can crush pork rinds. That's what I use for my coconut chicken - a 50/50 mix of crushed pork rinds and unsweetened shredded coconut. Dip the chicken in beaten egg, roll in the pork rinds/coconut, then bake.

                  If it's for something like meatloaf, I just use an egg as a binder and don't bother with replacing the bread crumbs with anything.


                  • #10
                    Toasted rice or quinoa flour. If you're concerned about carb intake, it won't add up to much.

                    Although, when it comes to meatballs, meatloaf, and seafood patties, there's really no need for any flour. As long as the thing can stay together long enough to get cooked through, it'll turn out just the same.
                    “The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris


                    • #11
                      Originally posted by Farfalla View Post
                      Parmesan is great for some purposes!
                      this! I always use ground parm for breadcrumbs in my meatloaf. Lots of dry herbs, too!

                      Once in a very blue moon I'll use gluten free panko
                      --Trish (Bork)
                      TROPICAL TRADITIONS REFERRAL # 7625207
                      FOOD PORN BLOG!


                      • #12
                        I sometimes make a little extra "pizza crust" and make a cracker like thing to back while I'm cooking the pizza's. I use coconut flour and almond flour when I do my crusts. RitaRose - love your pork rind idea!
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