Then came the moment of truth. I had mayonnaise chicken (just a breaded chicken recipe we like) coming up on my menu and it was time to do my little experiment.
I had to go to the web to find out what to do. I got my basic instructions here. Is it sad that I needed instructions? I had frozen bread and I didn't know if I needed to bake it, toast it, defrost it, or leave it to out to get stale??? So I googled it and got the help I needed. Love the internet! So it turned out I did need to bake the bread to dry it out. Here are the heels all lined up on my cookie sheet, I just used as much as fit on one sheet, it left me just a few slices to put back in my freezer for next time.Once the bread was done, I whipped out my fabulous Magic Bullet blender. I put in only a few chunks of bread at a time, then poured the crumbs into a bowl and fished out any un-blended chunks for the next go-round and so on till everything was nicely ground up. And voila, homemade wheat-free breadcrumbs!
I put the breadcrumbs in a ziploc bag and when it came time to make my chicken, I poured some out as usual, mixed them with spices (I normally just buy the Italian breadcrumbs already seasoned, so this time I had to add that step) and proceeded as usual--and the chicken turned out great. My husband thought it was better than usual, I thought it was pretty much identical in flavor, so either way that was a win. (I used almost all of this batch, and kept what was left in the pantry till next time.)
The verdict: super easy! I will definitely keep doing this so we always have wheat-free breadcrumbs in the pantry.
For more Adventures, be sure to check out Alicia's Homemaking.
What new things have you tried lately?