What's a good substitute for bread crumbs

[Inglorious]

when making something like salmon patties, or for cracker crumbs when making something like meat loaf?

[Omphaloskeptical]

Pork rinds, almond flour, flax meal, and grated parmesan, romano or any hard cheese....

[NineOhNine]

I use finely chopped vegetables (usually whatever's handy) and an egg when I make meatloaf. I "bread" chicken in seasoned coconut flour or parmesan cheese. Crushed pork rinds, Carbalose, and/or nut flours are also good.

[Charski]

I recently made a meatloaf using 2 pounds of meat and 1 cup of cooked quinoa. It was moist and delicious. DH has already requested I repeat it soon.

At first glance quinoa doesn't LOOK low-carb but it's quite low-glycemic and doesn't cause any problems for either me, or my very carb-sensitive DH.

[Mayberryfan]

I made meatloaf Friday night and used 2 lbs of ground chuck and 1/3 cup old fashioned oats and 1/2 pack of onion soup mix and some SF Ketchup. Was SO yummy. Better warmed over the second night, too.

[hdyhouse]

For meatloaf, I use oat fiber which gives the meatloaf and old-fashioned meatloaf texture. For salmon patties I use pork rinds (and some oat fiber if the patty mixture is too moist.)

[Jennifer Eloff]

I almost always use my leftover bake mixes and add to it a bit with ground almonds and/or low-carb breadcrumbs (make toast, then blend in blender). I also add seasonings when making fried eggplant for my Eggplant Parmigiana. Oh yes, and I may add a little parmesan cheese as well. I don't like things too salty these days (My DH has high blood pressure), so I don't go overboard on salt and Parmesan cheese. I also use No Salt in combo with regular salt.

[DC12]

Originally Posted by Charski

I recently made a meatloaf using 2 pounds of meat and 1 cup of cooked quinoa. It was moist and delicious. DH has already requested I repeat it soon.

At first glance quinoa doesn't LOOK low-carb but it's quite low-glycemic and doesn't cause any problems for either me, or my very carb-sensitive DH.

Thanks for this info. I was wondering about Quinoa. Now I have to go buy some and actually try it. Would you say it's lower GI than even brown rice, whole wheat pasta or whole wheat bread?

[pocahontas]

For meatloaf I use pureed veggies, an egg and a handful of parm cheese. For breading I like to use a mix of parm & crushed nuts or Cleo's recipe:

Flavored Pork Rind Crumbs for Breading

1 6 ounce bag of Pork rinds
2 Tbsp Mrs Dash Seasoning Blend (one Tbsp per cup of crumbs)*


Process pork rinds in food processor (or crush with a rolling pin in a zippered bag). If processed, pour into plastic zipper bag. Add 2 Tbsp Mrs Dash (or your favorite seasoning to taste). Shake bag to distribute seasoning.

One 6-ounce bag makes approx. 2 cups of crumbs.

[sistertzu]

I have made crumbs from pork rinds I used for breading on oven fried butterflied shrimp. Chia seeds work great, they create a gel that will hold everything together they have no taste you don't even know they are there.

[watcher513]

DC, this is pretty interesting actually. Here's nutritiondada dot com info on quinoa.

Nutrition Facts and Analysis for Quinoa, cooked

It has a glycemic load of 18. Brown rice is 22.

[BikerAng]

if you can tolerate fiber and a few extra carbs (and wheat) the Rye Crisp Fiber crackers may work well as a sub for cracker crumbs if you process them in a food processor/blender.

Ground up flax seeds also work pretty good as a binder for meatloaf if you like flax (my DH doesn't like it though because he claims he can taste the flax, so FYI! ).

[Jennifer Eloff]

That reminds me, Angie - I also sometimes use those fiber crackers as a filler in one of my meat loaves - Bobotie.

I also sometimes use wheat bran or oat bran, but mostly I use my leftover bake mixes, which I keep in the freezer, but the ones that have greater turnover, I leave on the shelf in an airtight container.