Gluten Free Buttered Breadcrumbs
Buttery, golden, and impossibly crispy, these toasted crumbs are the kind of finishing touch that makes a simple dish feel restaurant-worthy. The key is using gluten-free breadcrumbs in place of conventional ones — they toast up just as beautifully in the butter and deliver that same satisfying crunch without any wheat. Melting the butter until the foam subsides before adding the crumbs is what gives them that deep, nutty color and flavor that makes this topping so addictive. Fresh thyme adds a subtle herbal note, and the optional parsley brings a little brightness that keeps things from feeling too heavy. Spread them over pasta, roasted vegetables, soups, or casseroles and suddenly every plate looks and tastes like you put in way more effort than you actually did. They crisp up even further as they cool, so a little patience goes a long way here.
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 cup plain breadcrumbs
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Melt the butter in a large skillet over medium heat until the foam subsides and the butter is fully liquid, about 1 minute.
- 2
Add the breadcrumbs and stir to coat evenly in the butter. Spread into an even layer and cook, stirring every 30–45 seconds, until the crumbs are deep golden and smell nutty, 5–7 minutes. Watch closely, as they can go from golden to burnt quickly.
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