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Pasta, noodles & bread · Crumbs & crackers

Breadcrumbs

Dried bread ground to fine crumbs; for coating, binding, crunchy toppings and stuffings.

Also called: dried breadcrumbs, bread crumbs, galeta

29 recipes with it

What it is

Dried breadcrumbs are made from bread that is dried and ground, giving fine, sandy crumbs that are plain or seasoned. They brown evenly and absorb fat less readily than fresh crumbs, which are soft torn bread used for stuffings and panades. Panko is a lighter, flakier Japanese style that fries crisper.

How it’s used

  • Coating schnitzel, croquettes and fried fish
  • Binding meatballs, burgers and fishcakes
  • Gratin and pasta toppings
  • Stuffings
  • Pangrattato (toasted crumbs) for pasta

Characteristics

Texture
Fine and sandy.
When cooked
Use the flour–egg–crumb sequence for coatings; toasting in oil first gives golden toppings.
Sold as
dried, fresh
Cooking uses
Suitable for frying, Suitable for baking, Used for binding

Kinds in our pantry

Storage

Pantry-stable. Airtight in a dry cupboard; homemade crumbs can be frozen.

Diet, allergens and safety

Contains Wheat, Gluten. May contain Milk, Soy, Sesame — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free (check label)
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free (check label)
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.
  • May contain milk, soy or sesame.

Nutrition per 100 g

Energy
395 kcal
Protein
13.35 g
Carbohydrate
71.98 g
Fat
5.3 g
Fibre
4.5 g
Sugars
6.2 g

USDA FoodData Central: Bread, crumbs, dry, grated, plain.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Panko — 1:1; crunchier, use slightly more by volume.
  • Saltine crackers — Crushed crackers coat and bind; saltier, so reduce added salt.

Related ingredients

Recipes with breadcrumbs

See all 29

17 more

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