Preheat your oven to 325° F.

Cut or tear the slices of gluten free bread into 1-inch cubes and add to a food processor. Pulse the food processor until you get coarse crumbs. You can decide how big or how small you’d like the crumbs to be.

Add the bread crumbs to a bowl and stir in the seasonings, thoroughly mixing and allowing the seasonings to stick to the moist bread crumbs.

Spread the crumbs onto a clean sheet pan and bake for 5-6 minutes.

Remove from the oven and stir the crumbs all around to mix.

Return to the oven and bake for another 5-6 minutes. The crumbs will become golden brown as they bake, but you don’t want them to get dark.

Stir the crumbs and mix well, then allow to cool completely in the pan. The bread crumbs will continue to dry as they cool.

If you find you want smaller crumbs, you can add the fried crumbs back to a food processor to make them smaller, or add them to a gallon ziploc bag and use a heavy rolling pin to crush them more.

Once the crumbs are completely cooled and dried, add them to an airtight container or jar. If there is no moisture left in the crumbs, these should last for a couple of weeks at room temperature.