Bread Crumbs: Crisp Coating & Handy Binder

Bread crumbs are ground pieces of bread used as **coatings**, **toppings** and **binders**. Common types: **fresh** (soft), **dry** (fine) and **panko** (flaky, extra crisp).

Approx. per 1/4 cup (~30 g) plain dry crumbs: **~110 kcal**, **~20–22 g carbs**, **~3–4 g protein**, **~1–2 g fiber**, **~1 g fat**. **Sodium varies** widely (seasoned crumbs can be high). Whole-grain or gluten-free versions differ.

- **Crunch & browning:** Panko/fine crumbs create a crisp crust. - **Binding:** Helps patties, meatballs and veggie burgers hold together. - **Texture control:** Thickens fillings and absorbs excess moisture. - **Versatile base:** Accepts herbs, spices, cheese, seeds.

- **Refined carbs:** Choose whole-grain when possible. - **Gluten & allergens:** Many contain wheat; some brands add **egg/dairy** (seasoned). Check labels or use gluten-free. - **Sodium:** Seasoned crumbs may be salty—consider plain + your own seasoning.

- **Breading:** Flour → egg (or plant milk + starch) → crumbs; bake, pan-fry or air-fry. - **Binders:** 2–4 Tbsp per 450 g mixture (meat/veg), moisten with milk/stock. - **Toppings:** Toast in oil/butter with garlic and herbs for pasta, casseroles and gratins. - **Panko tip:** Lightly toast dry in a pan for extra crunch.

DIY: Pulse **day-old bread** into crumbs; dry in a low oven and store airtight. For gluten-free, use GF bread; for extra nutrition, use whole-grain bread.