We like crunchy bread crumb topping on baked casseroles and fish, and things like that. Even at the many restaurants that are serving gluten free foods now, we find that the crumb toppings are too sandy in texture, and everyone from the gluten free community knows how disappointing those mushy crumb toppings are – like wet sand on the beach on a rainy day, only worse. I mean, why bother putting “crummy” crumbs on the top of a piece of codfish? So you can say it has a ‘crumb’ topping? Not on my fish you don’t!
Well, Gf-Zing! recently tried using Glutino brand cinnamon raisin bread, grinding it in to crumbs ourselves in the food processor, and then following a recipe from America’s Test Kitchen for Baked Chicken Breasts with Parmesan-Garlic Crust.
The combination of the Glutino bread (don’t worry about the cinnamon/raisin flavor – it works well) made in to crumbs, parmesan cheese and oil seems to account for the crispiness of the topping. A mixture of 1 part crumbs, 1/2 part finely grated Parmesan cheese, 1/8 part olive oil, salt, pepper, garlic and seasonings, applied to the top of chicken which has been spread with gluten free mayonnaise, and then baked at 425 for 20 minutes will give you a chicken with crumb topping that is quite satisfactory. If you don’t have fresh basil, do not use dried basil for this recipe.
Make sure all your ingredients are gluten free.
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