Gluten Free Italian Bread Crumbs
Allow several slices of gluten free bread to dry out on the counter for a few hours. (I cover with a paper towel. Living on a farm, we have a lot of flies to deal with.) This is a good use for loaf ends if your family doesn't eat them, or crusts you may have cut off for younger, finicky bread eaters.
In a food processor, place broken pieces of bread. Process until crumbly.
For each cup of bread crumbs, add:
1/2 tsp sea salt
1/2 tsp parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder (or 1/2 tsp dried chives)
1/4 tsp fructose
1/4 tsp oregano
1/4 tsp basil
Process till well mixed. Store in the freezer.