From the book “Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns and More” by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Bread crumbs are an easily overlooked ingredient. They’re rarely the star of a dish. Instead they’re usually cast in supporting but crucial roles—either in a dish (as in meatloaf or meatballs) or on a dish (as with breaded chicken fingers or fish sticks).
From the book “Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns and More” by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Bread crumbs are an easily overlooked ingredient. They’re rarely the star of a dish. Instead they’re usually cast in supporting but crucial roles—either in a dish (as in meatloaf or meatballs) or on a dish (as with breaded chicken fingers or fish sticks).