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Gluten Free Cornflake Crumb and Bread Rusk Crumb
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About this recipe:
Two ways to make to make crumb for breading Gluten Free Fishcakes or Gluten Free Stilton Croquettes. Making crumb can be a useful way to finish off a cornflake pack or the end of a gluten free loaf. This type of dry crumb can be stored in an airtight container.
Equipment:
food processor or rolling pin, oven tray and sterilised jar or airtight tin
Ingredients:
Gluten Free Cornflake Crumb
200g FREEE Organic Cornflakes
Gluten Free Bread Rusk
200g gluten free bread
Method:
If using bread 180°C, Fan 160°C, 350°F, Gas 4
Gluten Free Cornflake Crumb
- Put the cornflakes into a food processor, close the lid and pulse several times to make small even crumbs.
- OR put the cornflakes into a freezer bag and beat with a rolling pin to make small even crumbs.
- Store dry rusk crumb in a sterilized jar or airtight tin.
Gluten Free Bread Rusk
- Pre-heat the oven.
- Slice off the bread crusts, save large pieces for toasting and dispose of the rest.
- Cut the bread into slices and then into chunks.
- Using your fingers break the chunks into crumbs or put the bread into a food processor and pulse until an even crumb size is reached.
- Spread the fresh breadcrumbs out thinly on an oven tray.
- Bake for 10 minutes until golden.
- When completely cold crush the crumbs into fine pieces by rolling them with a rolling pin or pulse them in a food processor.
- Store the cold, dry rusk crumbs in a sterilized jar or airtight tin.
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