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Substitutes for Bread Crumbs

Common substitutes for bread crumbs are Almond and Cashew Nut, with ratios below.

TextureBinderColor

Substitutes (2)

  • Almond

    Good fit

    3/4:1

    BakingSauteingFryingGrillingRaw ColdDrinks

  • Cashew Nut

    Okay with tweaks

    2/3:1

    BakingFryingRaw ColdSauteingSlow Cook

FAQ

What else is Bread Crumbs known as?

Bread Crumbs is known as panko, breadcrumbs, crumbs, bread crumb, panko crumbs, and dried breadcrumbs.

What does Bread Crumbs taste like?

Bread Crumbs is light on saltiness, light on sweetness, light on bitterness, light on umami, and light on fat richness.

What is the texture like dry?
  • Dry, coarse, and crumbly.
  • Slightly gritty between fingers with a papery, dusty feel depending on grind.
What is the texture like when heated?
  • Crisp and golden when toasted or fried.
  • Turns soft and pasty if left in wet mixtures too long.
How is Bread Crumbs used in recipes?

Bread Crumbs is main job is coating and binding: use it to crust cutlets, top casseroles, or bind meatballs and meatloaf. Toasts fast in fat for a crisp finish. Keep it dry until use since it soaks up liquid quickly. Store in a sealed container at room temperature, away from moisture.

Does water content matter?

Bread Crumbs has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Does Bread Crumbs brown or caramelize?

Yes. Bread Crumbs sweetens and browns when heated.

Cooking methods

Works well

  • Baking

    Toasts and browns on top of casseroles or gratins. Absorbs moisture from fillings, so add near the end of baking.

  • Sauteing

    Toasts fast in butter or oil, turning golden and crisp. Stir often so it doesn't burn.

  • Frying

    Forms a crisp, crunchy coating on cutlets and croquettes. Browns quickly, so watch oil temperature closely.

  • Grilling

    Works as a crust on grilled patties or stuffed vegetables. Can char fast near open flame.

  • Raw Cold

    Used dry as a coating or filler in raw mixtures like meatballs before cooking. Stays dry and grainy.

Methods to avoid (3)
  • Slow Cook

    Turns soggy and pasty in liquid over long cook times. Better added fresh at the end.

  • Steaming

    Goes soft and gummy with no browning. Loses its crisp texture entirely in moist heat.

  • Drinks

    Not used in drinks.