Growing up in an Italian home bread was a staple for most good meals (on the table and in the recipes)...and the term "breaking bread" had a special meaning to it, beyond just the food. I first learned about cooking Italian from my grandmother who spent hours preparing her feasts for the family to enjoy.
When we decided to remove gluten from our diet you can imagine our initial feeling of loss of all the good food. I was determined to figure out how to make many of the delicious foods I had grown up enjoying, but with a more health conscious focus...and years later I can say we enjoy food even more now than we did before.
This bread crumbs recipe has taken a few years to perfect...and still gets a slight tweak here and there (don't worry I will update it on this site). It is great for breading chicken or eggplant parmesan, using in meatballs or any other recipe that calls for Italian breadcrumbs (those and more will be featured on RALABALA).
Author Ralph Lazaro ∙ Prep 15 mins ∙ Serves 4 cups
2 cups almond flour
1 cup sorghum flour
1 cup tapioca flour
2 tsp salt
1 tsp parsley (dry)
1 tsp freshly grated parmesan
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp coconut palm sugar
dash pepper, dash basil, dash oregano
- Combine all ingredients in a large bowl
- Whisk vigorously making sure to spread all ingredients throughout
- Use for any recipe calling for Italian bread crumbs
- If you have fresh parsley available then sub the dry with 1 Tbsp fresh
- Be generous with the dashes of pepper, basil and oregano
- Fresh grate your parmesan if you can. It tastes better, isn't too dry and won't include any preservatives or anti-sticking agents that store bought can
- Try using this recipe for chicken parmesan, eggplant parmesan, chicken cutlets, meatballs, stuffed peppers and other Italian dishes requiring bread crumbs