Making bread crumbs with a food dehydrator is easy. Neutral flavored breads like Italian work well, but you can dehydrate any bread you like. Full flavored breads like rye and pumpernickel make tasty bread crumbs for trail mixes or to top off a bowl of chili.
How to Make Bread Crumbs
Place slices of bread on the dehydrator trays and dehydrate at 125 degrees for approximately four hours.
There should be no sponginess left in the bread or it might spoil later.
When the bread is dry, it will break easily by hand into large crumbs for use as a chili topping or in dessert recipes.
For making bread crumbs with a fine texture, pulse a few times in a food processor or reduce with a rolling pin or tenderizing mallet.
Store in an air-tight container until ready to use.
Dehydrating Pita Bread
Dried pita bread is excellent as a chili topping or it takes on a crust-like texture when rehydrated in dessert recipes.
Cut the loaves in half and separate the two parts into single slices before drying at 125 F for three to four hours until crispy. It will snap into pieces when dry.
Using Bread Crumbs in Backpacking Food
Dried ground beef rehydrates MUCH better if you add fine bread crumbs to it before cooking and drying.
Backpacking Desserts with Homemade Bread Crumbs:
Cut cake into slices about ½ to ¾ of an inch thick and dehydrate at 125 F for approximately four hours.
Angel food cake dries well because it contains no oil or butter. Cakes made with oil, butter, or egg yolks may spoil on long backpacking trips if not eaten right away due to the high fat content.
Backpacking Dessert Recipes with Dried Cake:
Some of the cake absorbs the warm pineapple or strawberry juices and some of it remains crunchy. Drizzle chocolate sauce over it or push it down into the pudding.
Next topic: Making Soup with Dried Food
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How to dehydrate meat, vegetables, fruit, fruit leather, tomato sauce, bark, dog treats, vacuum sealing and more.