This morning was calm and quiet. My neighbors are either on vacation or are staying indoors because even though its only 9 o’clock in the morning its already 95 degrees outside. The pavement is literally hot enough to cook an egg and it’s not even July. Welcome to the desert.
I eat a variety of things for breakfast depending on my mood. I am not one of those people who can eat the same thing every day. I need to keep it interesting and honestly, I think a varied diet is more healthy.
This morning I had avocado toast with an egg on top. I absolutely love this breakfast. It’s so easy, healthy and satisfying. It really starts the day off right. I took the last two slices of gluten free bread out of the bag and popped them in the toaster oven.
Then, I took the end pieces, you know the ones no one ever wants to eat, and I stuck them in a bag in the freezer with several other end pieces and broken slices of gluten-free bread, bagels, and buns. Instead of throwing these unwanted pieces of bread away I save them for breadcrumbs!
I have only found Gluten Free breadcrumbs in a store once (WinCo Foods) and a bought them immediately. They are panko style and work great for anything that needs that crunchy coating, but they are so hard to find! I need a backup.
To make breadcrumbs with your saved bread break the frozen bread up into small pieces and place on a baking tray.
Toast in a toaster oven until the bread is crispy and dry. You will want to stir them about halfway through the cooking time. Cooking time can vary but it shouldn’t take more than 10 minutes.
Allow bread to cool.
Put bread pieces into a food processor or blender. I use my magic bullet for this. Blend until you have coarse breadcrumbs.
If the breadcrumbs still feel moist you can toast them a bit more before using. Store in the freezer for later use.
Shoots and Roots 