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Occasionally I enjoy frying food dipped in breadcrumbs. I’m always wary because of the white flour content in bought breadcrumbs like Ruskoline. I used to make my own from Burger bread ( now unavailable). Anyway, I fancied a bit of breaded fish but had no breadcrumbs. Wading through my pantry I came across a packet of Lidl’s Wholegrain Sesame Crispbreads ( like Ryvita but much cheaper). Two or three finely crushed in my pestle and mortar gave my a generous amount for the job and very satisfying from the health and cost aspect. They did the job handsomely, tasted great and fairly BG friendly.
Burgen bread has just recently reappeared in our Asda, don't know if there is one near you? It has a new look to it and has something to do with being "plant based", perhaps because the seeds are "sprouted" now. I bought some two weeks back. It might start reappearing elsewhere, with a bit of luck.
The idea of making substitute breadcrumbs from the crispbreads is good though, nice to have a different texture, I might keep that in mind for coating chicken - I've been using almond flour and parmesan cheese (out of the little tub) with some herbs and spices, but I like experimenting,
Anyhow this is what the new design on the Burgen bread is like - if it shows up, else I'll edit and go the long way round lol
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
