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Old 03-25-2006, 02:48 AM   #1  
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Lightbulb Substitutes for bread crumbs... Ph. I & II

...until someone smart makes WW ones in a box!

I've tried making my own bread crumbs from WW bread. Not only is it a pain in the patootie, but it takes FOREVER!!!

So...I was avoiding recipes with breadcrumbs for a while until I finally bit the bullet and looked for an easy replacement. I lucked out with the first thing I tried...wheat germ! We're talking about the regular kind with no added sugar. (not the honey nut kind or anything like that). It works great, is crunchy, and adds extra folic acid.

Good stuff!
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Old 03-25-2006, 07:57 AM   #2  
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Cool! Thanks for the idea. I'd seen some posts floating around about panko and thought about checking that out. But this would be a great way to use up the wheat germ that I have on hand. I don't go through it that quickly normally.
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Old 03-25-2006, 08:47 AM   #3  
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I tried that tooooo! I used wheat germ and flax seed... the flax seed browns stuff fast but it didnt taste burnt.
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Old 03-25-2006, 11:47 AM   #4  
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what i also like personally is lf/ff parm cheese + crushed/finely slivered almonds/pecans/walnuts (whatever nut).
if you VERY VERY lightly pan fry it it's divine.
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Old 03-25-2006, 01:00 PM   #5  
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This is a South Beach forum so crushed pork rinds will not be allowed. Too much fat.

I do make my own bread crumbs. I just toast bread thoroughly and then put it in the food processor. I even have a small chopper that attaches to my hand blender and will fit two slices of bread or I use my big food processor when making more.
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Old 03-25-2006, 05:56 PM   #6  
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I just pulse a lc ww tortilla in the food processor. They're drier than bread so they work perfectly without having to leave them out for a day.
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Old 04-05-2006, 10:54 AM   #7  
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Someone did! Ian's makes whole wheat panko breadcrumbs and they are wonderful! The ingredients are unbleached whole wheat flour, malt extract, yeast and sea salt.

Check It looks like the product are available nationwide, though it seems to be a small Massachusetts company.
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Old 04-05-2006, 09:35 PM   #8  
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I'm not on SB, but I use ground-up breakfast cereal and oatmeal in place of breadcrumbs. Is oatmeal or any cereal SB friendly?
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Old 04-06-2006, 08:36 AM   #9  
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Default Love IANs and Kashi

Originally Posted by HungryMonkey
I'm not on SB, but I use ground-up breakfast cereal and oatmeal in place of breadcrumbs. Is oatmeal or any cereal SB friendly?
After phase 1 you can have steel cut oatmeal, and some of the less processed and higher fiber cereals. I love some of the KASHI creasl, and there are great recipes on theie website, including some which instruct you to grind up the cereal, in a ziploc, and use in place of breadcrumbs.

I also love IAN's products, especially those WW PANKO breadcrubs, yum!
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Old 06-11-2006, 08:42 PM   #10  
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That WW panko sounds great - I will have to check it out.

I do make my own WW breadcrumbs in the food processor, but I make a bunch and then I freeze them - which works great and I always have them at the ready and only dirty the food processor once!
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Old 06-12-2006, 01:24 AM   #11  
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OH GREAT Ideas! I'm a total idiot I never thought of taking whole wheat bread, toasting it, and grinding it up.. or OATMEAL!!! DUHHH LOL... I've been searching for a way to bread baked chicken fingers for my kiddo yay. Thanks!
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Old 10-10-2006, 12:56 PM   #12  
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I found a recipe a while back - I think it's phase 1 or 2, depending on how you make it, but it is a GREAT alternative for bread as far as "breading" goes...

1/4 cup crushed Pistachios (I've also used almonds)
1/4 cup oatmeal
2 crushed garlic cloves
Pinch seasoning salt (or to taste - I've found that it needs quite a bit of salt)

Chop together to a fine grind. Then bread as usual - dip chicken breast (or whatever you are breading) into beaten egg and then coat with the above mixture. They need to be cooked quite slowly to stay tender, so I usually cook at low for about 25 -40 minutes (depending on how thick the breasts are).

I think it would be P1 except for the oats?
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Old 08-01-2007, 09:02 AM   #13  
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Hey, I am new here but thought I'd put in my 2 cents. On phase 2 you can have Triscuit thin crisps. I crush some of them up and use in place of bread crumbs.
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Old 08-15-2007, 09:05 PM   #14  
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My Mum uses almond meal.
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Old 12-30-2007, 05:44 PM   #15  
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I've been using Crushed Fibre One cereal and I think it is best for bread crumb replacements.

Fibre One is a food where Fibre and Carbs go hand in hand, so the carbs arent absorbed as quickly as they would were you to have just had a regular handful of crumbs from stale white bread.

I've used the cereal to make everything from (baked in this case) Mozzerella Sticks to coating chicken for a lite Chicken Parmesan.

I got the tip here:

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