How to Make Gluten Free Breadcrumbs

1 standard portion

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Ingredients

• 2 cups almond flour ((475g))
• 4 tsp ground flaxseeds ((8g))
• ¼ cup water ((60ml))
• ¼-½ tsp turmeric ((0.5g))
• ¼ tsp paprika ((0.5g))
• ⅛ tsp pink salt ((0.75g))

Method

1. Place the almond flour and ground flaxseed in a large bowl.
2. Whisk to thoroughly combine and make a well in the centre of the bowl.
3. Pour the water into the centre of the bowl.
4. Use your hands to knead into a pliable dough ball (it shouldn't be dry nor too sticky).
5. Preheat a large non stick frying pan or skillet on medium heat.
6. .Place the dough ball in the centre of the pan/skillet.
7. Use a spatula to breakdown the dough ball as it cooks, stirring and mixing to prevent any sticking.
8. Continue to cook until the dough transitions from pieces to breadcrumbs (this should take 20-30 minutes) as the moisture draws out, spreading them in an even layer so they are exposed to the heat underneath.
9. As the breadcrumbs begin to form and become drier, use a pastry cutter to break them down into a finer consistency.
10. Preheat the oven to 180C/356F and line a baking tray with parchment paper and set aside.
11. As you come closer to the finishing time, most of the breadcrumbs will have dried out, now is the time to add the paprika, turmeric and pink salt.
12. Stir the spices into the breadcrumbs to form a more uniformed yellow hue.
13. Do a taste test and adjust accordingly, if required.
14. Spread the breadcrumbs in an even thin layer on the baking tray.
15. Toast in the oven for 15-20 minutes until golden, stirring frequently.
16. Once toasted, remove from the oven and allow to completely cool down (if you need to mill into a fine consistency then use a food processor/spice grinder and do so now) before transferring into a mason jar.