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French Bread Breadcrumbs

 

French bread breadcrumbs

I use French bread that comes in a round loaf, pre-sliced, because I like using the crust, and there is less crust with this type of bread. If you prefer the long narrow loaves, you can remove some or all of the crust as long as you have 8 ounces of bread slices to work with. If you cannot find very low sodium French bread, use the lowest you can find, and adjust the sodium content accordingly.

4 servings (1/3 cups) breadcrumbs: 20 mg. sodium per 1/3 cup

8 ounces very low sodium sourdough French bread (10 mg. sodium per ounce)

Cooking Instructions

1. Allow bread to sit out on a plate for several days, until it is dry and hard. (If the bread is not completely dry, it will not grind or crush well into crumbs.)

2. Break dry bread into small (1 inch) pieces, and place in a blender or food processor. (If using a blender, fill about 1/3 full at a time.) Grind until the bread is the consistency of bread crumbs. Bread pieces can also be placed on a cutting board and crushed with a rolling pin.

3. Store in an air-tight container in a cool, dry place. Breadcrumbs can be frozen for long storage.

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds