Substitutes for bread crumbs

Also called breadcrumbs.

Use panko, cup for cup; Taste of Home says the two are generally interchangeable, though panko is crispier. Or use 3/4 cup of fine cracker crumbs for each cup of dry bread crumbs.

5 options, scored for what you are making · Checked

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  1. Panko

    Great fit

    1 cup panko

    For this dish: Panko gives a thicker, crispier coating.

    How: Use cup for cup. For a finer coating or binder, crush the panko a little first.

    What changes: Lighter, flakier and crispier than regular crumbs.

    Contains wheat.

  2. Cracker crumbs

    Great fit

    ¾ cup fine cracker crumbs

    For this dish: Crushed crackers make a crisp coating.

    How: Crush saltines or other plain crackers finely in a bag or food processor. Use 3/4 cup per cup of bread crumbs, as Colorado State University Extension's chart lists, and reduce the salt if the crackers are salted.

    What changes: Saltier and a little richer, with a crisp texture.

    Contains wheat.

  3. Homemade crumbs from sliced bread

    Great fit

    3 dry bread slices

    For this dish: Dried and ground, they coat and brown like store-bought crumbs.

    How: Dry the slices in a low oven or toaster until crisp, then grind them in a food processor. Colorado State's chart puts one slice at 1/4 to 1/3 cup of dry crumbs, so 3 to 4 slices make a cup.

    What changes: Coarser and less uniform than store-bought crumbs unless ground finely. Fresh, undried bread makes soft crumbs, about 1/2 to 3/4 cup per slice, which are better as a binder than a coating.

    Contains wheat.

  4. Crushed nuts (gluten-free)

    Great fit

    1 cup finely crushed almonds, pecans or walnuts

    For this dish: Taste of Home uses crushed nuts 1:1 for a crunchy coating on chicken, pork and fish.

    How: Crush the nuts finely and use cup for cup as a coating. Press them on firmly, and turn the food gently so the coating stays put.

    What changes: Richer, nuttier flavor and a crunchy, gluten-free coating. Taste of Home keeps bread crumbs for long cooking at high heat, so nuts suit quick-cooking foods.

    Contains tree nuts.

  5. Gluten-free bread crumbs

    Works

    1 cup gluten-free bread crumbs

    For this dish: They coat, but crisp and taste less than wheat crumbs.

    How: Use cup for cup. Check that they are labeled gluten-free.

    What changes: Taste of Home finds they work better as a binder than as a crispy coating, and have less flavor.

    No major food allergens in these ingredients. Check labels on packaged products.

Scores are our editorial judgement from the sources below, not lab tests.

What bread crumbs does in a recipe

Dry bread crumbs do two jobs. As a coating they brown and crisp on fried or baked food. As a binder in meatballs, meatloaf and burgers they soak up juices and hold the mix together. A substitute needs to be dry and fine enough to coat, or absorbent enough to bind.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have bread crumbs."

Sous Chef edits the recipe

1 cup bread crumbs
1 cup panko
Added to the steps: Use cup for cup. For a finer coating or binder, crush the panko a little first.
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When not to substitute

For a gluten-free meal, every crumb swap except crushed nuts and certified gluten-free crumbs still contains wheat. Panko, crackers and bread are all wheat-based.

Common questions

Can I use panko instead of bread crumbs?

Yes, cup for cup. Taste of Home says the two are generally interchangeable. Panko is crispier and flakier, which suits coatings and toppings.

What can I use instead of bread crumbs in meatballs or meatloaf?

Cracker crumbs, at 3/4 cup per cup of bread crumbs, or soft crumbs made from fresh bread. Gluten-free bread crumbs also bind well.

How do I make bread crumbs from bread?

Dry 3 to 4 slices until crisp, then grind them. Colorado State University Extension puts one slice at 1/4 to 1/3 cup of dry crumbs. Fresh bread makes soft crumbs, about 1/2 to 3/4 cup per slice.

What is a gluten-free substitute for bread crumbs?

For coatings, finely crushed nuts swap 1:1. For binding meatballs and meatloaf, use bread crumbs labeled gluten-free.

Related

Sources

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