• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Bread crumb subsitute?

mophead

mophead

Active Member
Messages
26
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Can anyone tell me what to substitute for bread crumbs please
 
The chicken with almond flour breadcrumbs looks v nice
I too have seen blitzed pork scratchings as a suggestion, but I loathe pork scratchings - great to see an alternative option
 
Boo1979 said:
The chicken with almond flour breadcrumbs looks v nice
I too have seen blitzed pork scratchings as a suggestion, but I loathe pork scratchings - great to see an alternative option
Click to expand...
That chicken recipe is very tasty :hungry:
 
mophead said:
Can anyone tell me what to substitute for bread crumbs please
Click to expand...
As the others have said, it does depend on what you are making, but the following are on my subs bench:
  • Nothing, who needs breadcrumbs.
  • ground up sunflower and pumpkin seeds
  • broken up nuts
  • chia seeds (though don't have much experience with these
  • channa flour (ie chick pea flour). Note, some people can tolerate chick peas, others can't.
I'm soon going to be making my own taramasalata (the smoked cod roe is in the freezer awaiting my attention). One of the chief ingredients is old bread made into crumbs. We don't have bread, young or old, so am thinking that chia seeds would be an option. I'd be interested in hearing anyone's views on this.
Sally
 
If you are bread crumbing something like prawns or chicken, try desiccated coconut.
 
sally and james said:
As the others have said, it does depend on what you are making, but the following are on my subs bench:
  • Nothing, who needs breadcrumbs.
  • ground up sunflower and pumpkin seeds
  • broken up nuts
  • chia seeds (though don't have much experience with these
  • channa flour (ie chick pea flour). Note, some people can tolerate chick peas, others can't.
I'm soon going to be making my own taramasalata (the smoked cod roe is in the freezer awaiting my attention). One of the chief ingredients is old bread made into crumbs. We don't have bread, young or old, so am thinking that chia seeds would be an option. I'd be interested in hearing anyone's views on this.
Sally
Click to expand...
I've never made taramasalata but wonder whether chia seeds will make it a bit gloopy as they do absorb liquid and swell up.
 
sally and james said:
.....I'm soon going to be making my own taramasalata (the smoked cod roe is in the freezer awaiting my attention). One of the chief ingredients is old bread made into crumbs. We don't have bread, young or old, so am thinking that chia seeds would be an option. I'd be interested in hearing anyone's views on this.
Sally
Click to expand...

Mongolia said:
I've never made taramasalata but wonder whether chia seeds will make it a bit gloopy as they do absorb liquid and swell up.
Click to expand...

I agree with Mongolia, chia seeds swell when exposed to moisture but retain a little crunch in the middle, think tapioca pudding with a seed in the middle of each blob. You won’t get a smooth texture with them.
 
sally and james said:
As the others have said, it does depend on what you are making, but the following are on my subs bench:
  • Nothing, who needs breadcrumbs.
  • ground up sunflower and pumpkin seeds
  • broken up nuts
  • chia seeds (though don't have much experience with these
  • channa flour (ie chick pea flour). Note, some people can tolerate chick peas, others can't.
I'm soon going to be making my own taramasalata (the smoked cod roe is in the freezer awaiting my attention). One of the chief ingredients is old bread made into crumbs. We don't have bread, young or old, so am thinking that chia seeds would be an option. I'd be interested in hearing anyone's views on this.
Sally
Click to expand...

Presumably, Sally, you are looking to the chia to both bulk it up a bit, and thicken it? If that's the case, a small amount of psyllium husk or Xanthum Gum might work quite well. If using psyllium, it might be sensible to use very modest amounts, due to it's gastric impacts. Ahem.

@mophead - I agree with the others it would be helpful to know what you're planning to make with the breadcrumb substitution(s).
 
I've used crushed pork rinds/scratchings for breading but be aware that they are salted (on this side of the pond anyhow).
 
50:50 coconut flour and ground flax seeds stuck on with yog or soured cream makes a good v low carb coating on chicken. And presumably other things too.

And as for chia seeds having a bit of a crunch - just blitz them, or the taramasalata, in a blender - problem solved :)
 
I've tried coconut flour/ground almonds with a bit of dessiccated coconut usng beaten egg for "glue" as a crunchy coating for fried prawns. It did't stick too well but I managed to retrieve all the crunchy escapees tp eat as well. May I'll try Brun's yoghurt or soured cream next time!

There are quite a few suggestions for low carb breadcrumb alternatives if you ask Google nicely too.

Robbity
 
Last edited:
Back
Top