How to Make Gluten-Free Bread Crumbs With Quinoa, Flax, Chia Seeds or Almond Meal

My friend was having really bad, unrelenting, stomach pain. It was 6 months before the doctors found out how to treat it. We all feared it was cancer!

As it turns out, she actually had a gluten intolerance.

Who would have thought?

This is becoming more and more common in today’s day and age. Gluten-free options are popping up everywhere but it can still be difficult to find tasty alternatives to your favorite foods! Gluten-free breadcrumbs could be the work-around.

Downside of Eating Gluten:

Wheat based gluten has been linked to skin problems, gut inflammation, fatigue and even mental fogginess. YIKES!

The most common bodily response to gluten is inflammation. Inflammation is a problem even for people who aren’t specifically sensitive to gluten. Symptoms typically show up in a person’s 20’s. The increased risk of inflammation makes your body more susceptible to various harmful diseases.

“The gut inflammation and microbiome disturbances involved in the immune-inflammatory response to gluten may increase vulnerability to dementia and Alzheimer’s disease. Autoimmunity in general may be involved in depression.” (paleoleap.web)

Don’t go overboard:

Now, I’m not saying that gluten is behind all mental health issues. Nor am I saying that switching to a gluten-free diet will universally cure it.

Come on, let’s be a smidgen more realistic here.

Mental health is insanely complicated.

No pun intended.

There are all kinds of factors to consider. The point is that for some people gluten may be ONE of those factors.

For those of us who are already gluten-free, it can be difficult to find foods that satisfy our cravings and avoid typical gluten ingredients.

Well…today is the day that all changes!

Take a look at these five unique and creative breadcrumb recipes that put a new on your favorite foods.Almond meal Bread Crumbs:

1. Almond Meal Bread Crumbs

Not only is this recipe a great substitution for wheat based breadcrumbs its also raw, vegan, gluten free, dairy-free and paleo-friendly.

Yeah, I knew you’d like that!

Ingredients:

1/2 cup organic almond meal
1/2 cup nutritional yeast
1/2 teaspoon organic garlic powder

1/4 – 1/2 teaspoon organic cayenne pepper
1/4 – 1/2 teaspoon Himalayan pink salt

Directions:

Add all ingredients into a small bowl and stir well to combine.
Seasonings: adjust cayenne pepper and pink Himalayan salt to your preference.
Use with any recipe that calls for traditional bread crumbs.

2. Chia Seed Bread Crumbs:

Chia seeds also make a great substitute for bread crumbs because of their ability to absorb moisture and work as an adhesive. They are popular because of their low-calorie content and ability to make a person feel full.
Instructions:

Grind chia seeds into flour.
Pulse the seeds in a food processor, until a fine powder forms.

Use it in place of all-purpose flour by substituting it completely or mixing it with other flour.
If using it in a thick dough, you can substitute the chia flour in equal parts.

If you want some specific recipes to try your hand at these new gluten free breadcrumbs, then please carry on.

The following three recipes are sure to make your mouth water.

3. Flax Seed Meal Bread Crumbs (for Meatloaf):

This meatloaf is firm, yet tender. It stays together nicely when sliced and is also quite tasty. You wont be reaching for condiments. By using Flax Seeds over traditional breadcrumbs you are adding a nutrient extremely high in omega’s 3. An important fatty acid that can sometimes be difficult to incorporate into your diet.

This recipe is gluten-free, corn-free, and Dairy-free and can easily serve six.

Ingredients:

2 lbs of organic grass fed ground beef.
1/4 cup of flaxseed meal.

1/2 teaspoon of sea salt.
1/4 teaspoon of pepper.
2 eggs.

1/4 cup of chopped onion.
3 medium-sized cloves of garlic, finely chopped.
1/4 cup of organic or homemade ketchup.

If you are using a store-bought brand, be sure to read the labels on your ketchup bottle.

Instructions:

Preheat oven to 375 ˚ Fahrenheit.

In the bottom of a large mixing bowl combine all dry ingredients for your basic meatloaf recipe.
Add the eggs and beat with a whisk. Add the onions and garlic, mix, then add the meat and some of the ketchup (you want to reserve a bit to brush over the top of the meatloaf as pictured).
Mix ingredients together with your hands and transfer to a casserole dish. For best results, and especially if you are using a fatty ground beef, you may need a meatloaf pan.

If you are using a casserole dish, just shape the meatloaf dough into a nice oval patty. Place in heated oven and bake for 45-55 minutes.
Let stand 10 minutes before cutting and serving. Serve with your favorite vegetables and enjoy.

4. Quinoa Bread Crumb Chicken Nuggets:

Tasty baked chicken nuggets with a crispy quinoa coating – so easy and healthy!

I love quinoa because it is so versatile. Not just because it can be used with, or as a substitution for so many things but it also pairs delightfully with almost all flavor combinations.

I never imagined that quinoa would make such a great chicken nugget coating. Especially because chicken nuggets are my go to guilty meal.

They’re a bit unconventional, but they pass the test for even the biggest chicken finger enthusiasts.

Ingredients:

3-4 boneless skinless chicken breasts, cut into 2-inch pieces.
⅔ cup flour

1 teaspoon salt + ¼ teaspoon pepper
3 eggs + 2 tablespoons water
2 cups cooked quinoa

Instructions:

Preheat oven to 425 degrees and grease a baking sheet. In a small bowl whisk flour, salt, and pepper. In a second bowl whisk eggs and water. Place quinoa in a third bowl.
Dredge chicken pieces in flour mixture, then eggs, and lastly in the quinoa being sure to coat well. Place on prepared baking sheet.

Spray chicken nuggets generously with cooking spray (this helps the nuggets to get crispy but can be skipped if you prefer) and bake for 15-20 minutes until nuggets are cooked through and browned.
Serve with your favorite dipping sauces.

5. Zucchini Soft Taco Tortilla Shells:

I’m sure you’ve heard about the new trend of making cauliflower pizza crust. Its super easy to do . You just have to cut the cauliflower florets, dice them finely, drain the moisture and mold the mixture into a crust.

Why not do the same thing with the extra zucchini you have lying around.

Think outside the box. Zucchini makes a nice and crispy tortilla and substitutes easily for store bought shells.

Ingredients:

4 cups (950ml) zucchini, coarsely grated
1 large egg
1/2 cup (120ml) grated parmesan cheese

1/4 cup (60ml) bread crumbs
1/2 teaspoon freshly grated black pepper
1/4 teaspoon kosher or sea salt

1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Directions:

Pre-heat oven to 450 degrees F.
as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients.
Cover baking sheets with parchment paper. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.

Bake shells for about 25 minutes, or until crisp.
Be careful to not bake too long or else the shells dry out and are hard to peel off. When taco shells are cool, gently peel them off the parchment paper.

All of these recipes are healthy natural ways to lessen your gluten intake.

They are not only a great source of many essential nutrients but they are also pretty tasty.

If you’re not already on a gluten-free diet, you will want to be after trying these.

If nothing else, you’ll be avoiding the negative effects of wheat-based gluten.

Make one today.

You might find your new favorite meal.

Sources:

http://thehealthyfamilyandhome.com/how-to-make-gluten-free-bread-crumbs/

http://www.huffingtonpost.ca/2013/08/06/chia-seed-uses-_n_3713912.html

http://healthy-family.org/meatloaf-recipe/

http://www.lecremedelacrumb.com/2014/12/quinoa-chicken-nuggets.html

http://whiteonricecouple.com/recipes/zucchini-soft-taco-shells/