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Gluten Free Homemade Cornflake Crumb and Gluten Free Bread Rusk

Two ways to make to make crumb for breading Gluten Free Fishcakes or Gluten Free Stilton Croquettes.  Making crumb can be a useful way to finish off a cornflake pack or the end of a gluten free loaf. This type of dry crumb can be stored in an airtight container.

Free from Gluten

Ingredients

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Gluten Free Cornflake Crumb 

  1. Put the cornflakes into a food processor, close the lid and pulse several times to make small even crumbs.
  2. OR put the cornflakes into a freezer bag and beat with a rolling pin to make small even crumbs.
  3. Store dry rusk crumb in a sterilized jar or airtight tin.

Gluten Free Bread Rusk

  1. Pre-heat the oven.
  2. Slice off the bread crusts, save large pieces for toasting and dispose of the rest.
  3. Cut the bread into slices and then into chunks.
  4. Using your fingers break the chunks into crumbs or put the bread into a food processor and pulse until an even crumb size is reached.
  5. Spread the fresh breadcrumbs out thinly on an oven tray.
  6. Bake for 10 minutes until golden.
  7. When completely cold crush the crumbs into fine pieces by rolling them with a rolling pin or pulse them in a food processor.
  8. Store the cold, dry rusk crumbs in a sterilized jar or airtight tin.

Equipment

food processor, oven tray, or rolling pin and mixing bowl

Temperature

If using bread 180°C, Fan 160°C, 350°F, Gas 4

Cooking time

8-10 minutes

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Ingredients

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