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Bread Crumb Substitute

by (10)
Updated about 6 hours ago
Created October 19, 2011 at 9:20 PM

Hi! I am a couple of days in my 21 Day Challenge and looking for some new kid-friendly Paleo options. I am wanting to try some baked zucchini fries - but the recipe calls for bread crumbs. There are several other recipes that call for bread crumbs as well that could be "Paleo" if I subbed something else in. I don't know that coconut flour or almond flour are substantial enough to do the job. Any thoughts? Thank you!

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715 · July 09, 2012 at 6:33 PM

Same here, although I use gluten free bread crumbs.

Ce7e28769d92d5de5533e775b1de966e
20519 · October 20, 2011 at 2:17 PM

I almost wonder if a macadamia nut ground into flour would take the heat better than almond.. worth a shot. Parchment paper is the best, especially if you're yanking something out of the oven as you can grab the corners and get it off the hot pan stat. Good luck - let us know how it goes!

Ce7e28769d92d5de5533e775b1de966e
20519 · October 20, 2011 at 2:15 PM

let's do organic has the flakes but they're big - their shredded is really really fine and actually not as coconutty flavoured, even when toasted. that brand is my go-to for coconut products, really good quality and tasty.

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13635 · October 20, 2011 at 11:02 AM

Coconut flakes fulfill the function of breadcrumbs (absorb moister), plus offer the same texture. They are a great sub as long as the flavor goes with whatever you're making.

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:55 AM

Thanks for the tip!

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:54 AM

Thanks! I appreciate it.

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:53 AM

I appreciate the idea - however I am not a mushroom person at all. Maybe I should try it though and see if the zucchini flavor wins over the mushroom. If it could do the job without being too bold - I could handle it. :)

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:52 AM

Interesting about the tapioca flour...hmmm...I may give it a whirl. Thanks!

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:50 AM

Good call on the parchment paper. I will get some today. I normally cook sweet potato fries on my stone but will use the parchment because I wondered the same thing about the nut getting dark. I have had nut covered chicken that I felt was really bitter. I guess because of my bad experience I was nervous about that. I will try the bacon oil on them as well. We love bacon! Thanks to both of you!

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:47 AM

I saw something about some very finally shredded coconut that started with a d. I can't find the site I saw it on - but she had suggested it instead of bread crumbs. I may have to walk around Whole Food until I find it - or use my food processor on some finely shredded coconut and break it down more. Thanks!

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:45 AM

I like the way you think. I figure I'm already taking away regular french fries - is 1/4 cup that big of a deal when getting them to eat zucchini? Thanks!

Ce7e28769d92d5de5533e775b1de966e
20519 · October 20, 2011 at 10:33 AM

you know, i just let those go natural most of the time because i just wanna taste that pure sweet potato. either julienne or fatter batons, sometimes a bit of oil, then a high heat roast - 400 and keeping an eye on them. using parchment paper totally let's you play a bit more. oh! add a little baking spice to them? 'lil pie fries :)

Medium avatar
5629 · October 20, 2011 at 4:56 AM

mmmm, how do you make your baked sweet tater fries? Julienne then coat with bacon oil, bake at 400 for 25 minutes?

Medium avatar
5629 · October 20, 2011 at 4:54 AM

I definitely have used dried mushrooms in my meatloafs...works great!

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15976 · October 20, 2011 at 1:23 AM

As a flour coating replacement I've seen people write on these boards that tapioca flour works. I haven't tried it. BUt for the texture of actual breadcrumbs I really don't know.

98bf2ca7f8778c79cd3f6c962011cfdc
24271 · October 19, 2011 at 11:33 PM

Someone suggested this to me the other day for a recipe where bread was an "absorbent" ingredient and I thought it was brilliant. Not sure it would work for the OP's situation but worth a shot.

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18635 · October 19, 2011 at 9:28 PM

I beleive those are the "go to" flours when your in need.

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14 Answers

A2fe5bbd09c7804fd321e9e9a9f9d199
3
1614 · October 19, 2011 at 9:40 PM

my coworker tried using dried shiitake mushrooms from Costco for a meatloaf. It seemed to work pretty good, worth a shot.

Medium avatar
5629 · October 20, 2011 at 4:54 AM

I definitely have used dried mushrooms in my meatloafs...works great!

98bf2ca7f8778c79cd3f6c962011cfdc
24271 · October 19, 2011 at 11:33 PM

Someone suggested this to me the other day for a recipe where bread was an "absorbent" ingredient and I thought it was brilliant. Not sure it would work for the OP's situation but worth a shot.

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:53 AM

I appreciate the idea - however I am not a mushroom person at all. Maybe I should try it though and see if the zucchini flavor wins over the mushroom. If it could do the job without being too bold - I could handle it. :)

Ce7e28769d92d5de5533e775b1de966e
2
20519 · October 20, 2011 at 2:11 AM

for just crispy i would toss with rice flour, potato flour, tapioca flour, coconut flour. pork rinds are good, too. for "bread" like crumbs then definitely nut flours but you will taste the nut a bit. almond would be really nice with the zucchini but if they get too dark, in my opinion, the almond flour starts to taste really strange and bitter. same with the coconut flour.. but that could just be me. when i cook with almond flour at a high heat i keep a pretty tight eye so things don't get too dark. using parchment paper helps, too. if you eventually allow cheese back into your diet, a mix of the flours + some grated parmesan cheese will give you a crazy good coating.

sometime you should definitely try baked sweet potato fries - japanese sweet potato, garnet and/or jewel yam... yum. plain with just salt and pepper or tossed with herbs, spices.. a fun way to eat that tuber now and then :) have fun!

Ce7e28769d92d5de5533e775b1de966e
20519 · October 20, 2011 at 2:17 PM

I almost wonder if a macadamia nut ground into flour would take the heat better than almond.. worth a shot. Parchment paper is the best, especially if you're yanking something out of the oven as you can grab the corners and get it off the hot pan stat. Good luck - let us know how it goes!

Medium avatar
5629 · October 20, 2011 at 4:56 AM

mmmm, how do you make your baked sweet tater fries? Julienne then coat with bacon oil, bake at 400 for 25 minutes?

Ce7e28769d92d5de5533e775b1de966e
20519 · October 20, 2011 at 10:33 AM

you know, i just let those go natural most of the time because i just wanna taste that pure sweet potato. either julienne or fatter batons, sometimes a bit of oil, then a high heat roast - 400 and keeping an eye on them. using parchment paper totally let's you play a bit more. oh! add a little baking spice to them? 'lil pie fries :)

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:50 AM

Good call on the parchment paper. I will get some today. I normally cook sweet potato fries on my stone but will use the parchment because I wondered the same thing about the nut getting dark. I have had nut covered chicken that I felt was really bitter. I guess because of my bad experience I was nervous about that. I will try the bacon oil on them as well. We love bacon! Thanks to both of you!

6b8d12fc3e43179f9ae1765a4d1a9dc2
1
5904 · July 10, 2012 at 7:43 AM

Rice crumbs. I usually put parmesan and herbs in it as well. Makes an awesome schnitzel, when the urge takes over.

510bdda8988ed0d4b0ec0b738b4edb73
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20908 · July 09, 2012 at 6:30 PM

I use arrowroot powder in that kind of situation. In fact, I just finished my lunch of arrowroot "bread" pork chops pan fried in coconut oil. I'm sad it'd done :(.

Arrowroot power is a fairly long chain glucose polymer and nothing else (i.e., it's only starch and nothing bad).

Ef9f83cb4e1826261a44c173f733789e
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13635 · October 19, 2011 at 9:47 PM

Coconut flakes.

Ce7e28769d92d5de5533e775b1de966e
20519 · October 20, 2011 at 2:15 PM

let's do organic has the flakes but they're big - their shredded is really really fine and actually not as coconutty flavoured, even when toasted. that brand is my go-to for coconut products, really good quality and tasty.

Ef9f83cb4e1826261a44c173f733789e
13635 · October 20, 2011 at 11:02 AM

Coconut flakes fulfill the function of breadcrumbs (absorb moister), plus offer the same texture. They are a great sub as long as the flavor goes with whatever you're making.

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:47 AM

I saw something about some very finally shredded coconut that started with a d. I can't find the site I saw it on - but she had suggested it instead of bread crumbs. I may have to walk around Whole Food until I find it - or use my food processor on some finely shredded coconut and break it down more. Thanks!

Ccdf3fbcaec76e025ff94d03cc4daf9a
1
536 · October 19, 2011 at 9:30 PM

I've tried crushed up pork rinds before and those seem to work alright for baking. I wouldnt try them on fried items, the pork rinds come off as soon as you dip them in the fryer. Good luck!

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:55 AM

Thanks for the tip!

5e74657f633418a64ae945f56369a488
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0 · January 19, 2013 at 5:50 PM

Lets not forget that this is a PALEO website

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120 · July 10, 2012 at 7:28 AM

I use 50/50 mix (about) crushed pork rinds with parmesan cheese a little Italian seasoning works great on the stove top, I use it for chicken parmesan.

F3fc2e0a9577e7e481a387d917904d1e
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1070 · July 10, 2012 at 1:29 AM

Crush up Rice Krispies

7b9b5de13a30c823dae64a971cb14add
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540 · July 09, 2012 at 9:40 PM

I alternate between using parmesan cheese, almond meal, flax meal, chia meal or if I am on a cheat day, I toast and process gluten free waffles in the food processor.

I have made zucchini fries a few times and seem to like a combination of parmesan/almond (when I am having dairy) or almond/flax (when I'm avoiding dairy).

363d0a0277a8b61ada3a24ab3ad85d5a
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4632 · July 09, 2012 at 6:21 PM

Coconut flour or coarsely ground coconut flakes are great and crispy, but might need some white rice flour or something like that to help it bind a bit better to the item to be coated.

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0 · July 09, 2012 at 6:16 PM

evaporated (dried) onions!

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3743 · October 20, 2011 at 12:05 AM

I know you're looking for substitute flours but unless your doing double deep fried battered chicken or are gluten sensitive, I think one could very reasonably look at a little bread crumbs or flour as "seasoning". I still use regular old stone ground flour in my crock pot roast gravies.

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:45 AM

I like the way you think. I figure I'm already taking away regular french fries - is 1/4 cup that big of a deal when getting them to eat zucchini? Thanks!

Bece741db5f5fed6bafa12e3548f973f
715 · July 09, 2012 at 6:33 PM

Same here, although I use gluten free bread crumbs.

F3920b85be76a5d8cf466d805bfb99e4
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638 · October 19, 2011 at 9:30 PM

Besides the nut flours, I've also seen people try ground pork rinds, though I've not tried it personally.

5052f1b6f97066244dfaf7e0037b5f69
10 · October 20, 2011 at 10:54 AM

Thanks! I appreciate it.

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