How to Make Lectin-Free Breadcrumbs

Lectin Free Gourmet
12 minutes ago
2 min read

These lectin-free breadcrumbs are a versatile, gluten-free alternative to traditional breadcrumbs, made using TOBIO Light Baking Mix. Baked until crisp and finely crumbled, they provide excellent texture and structure for coating, binding, and topping without the use of grains or legumes. Their neutral flavor makes them easy to customize for both savory and lightly seasoned applications in lectin-free cooking.

2 cups Lectin Free LIGHT BAKING MIX
1 1/2 cups of water (add little more if dough is too thick)
Optional: 1 package dry yeast
Optional: 1 tsp salt

Step-by-Step Instructions

Step 1: Make a Simple Dough

In a small bowl, combine the TOBIO Light Baking Mix and yeast/salt (if using). Add the water. Stir until a soft, smooth dough forms. If the dough feels sticky, add a small amount of baking mix; if too dry, add water 1 teaspoon at a time.

Step 2: Roll Thin

Place the dough between two sheets of parchment paper. Roll it out very thin—about 1/8 inch thick. Thin dough will dry more evenly and produce crisp breadcrumbs.

Step 3: Bake Until Dry

Transfer the rolled dough (still on parchment) to a baking sheet. Bake at 350°F (175°C) for 12–15 minutes, or until fully dry and lightly golden. The dough should feel crisp, not soft.

Step 4: Cool Completely

Remove from the oven and let cool completely. This step is important—cooling allows the baked dough to fully harden before crumbling. Make sure the dough is crispy and completely dry before crumbling. If not place in the oven again at low heat (~200°F) and let dry completely. May take an extra hour or so.

Step 5: Break Into Crumbs

Once cooled, break the baked sheet into pieces. Pulse in a food processor until you reach your desired breadcrumb texture, or place in a zip-top bag and crush with a rolling pin for a more rustic crumb.