Tasty, golden, gluten-free and with just the right amount of crunch, these homemade breadcrumbs are better than store-bought at a fraction of the cost. Bonus, they’re so very versatile and simple to make, they’re bound to become a staple in your gluten-free pantry.
Preheat your oven to 200F.
Spread the Millet & Chia slices in a single layer on a parchment lined cookie sheet and dehydrate in the oven until completely crisp (about 1-2 hours flipping the slices every 20 minutes.
Let cool and grind in a food processor until fine and sandy in texture.