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Thanks to everyone that replied! Here is the summary.

Christina

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What I do for "bread crumbs" is mix together a few different gfcf cereals and crackers.  I use whatever I have on hand and then add a few spices if needed - garlic powder, onion powder, salt, pepper, whatever depending on what I am making.  Sometimes I add instant mashed potato flakes too - gfcf ones of course.  This seems to work well in recipes.  I just put them in my blender and crunch them up.  I also use a rolling pin sometimes to do this - especially if I have a few frustrations to work out :)  I make this on an ongoing basis - whenever we get near the bottom of a box of cereal or package of crackers there is always a few broken pieces and crumbs. I just crush these up and keep them in an airtight container in the cupboard so I always have some available when I need them.

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Yes, toast the bread before you make it into crumbs. Usually, I use crushed cereal instead of bread crumbs - such as GF corn  
flakes (not kelloggs) or gorilla munch .

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You don't toast them first, just put them straight in the food processor. Not sure about the "yeast free" question....
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Dried bread rather than toasted bread is better.  You can dry in the oven at 250 degrees for l to 2 hours.   Cube the bread before you dry it and then when it is dried put it in the food processor

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There are two kinds of bread crumbs--the very fine dry ones & the light fluffy ones.  For the fine ones, I dry the bread first & then grind in the processor. It comes out almost like cornmeal.   For the fluffy ones, I process the break a few slices at a time & then dry them.  I like the fine ones in coating & recipes when I need to stick things together...The fluffy ones work well as fillers, like for meatloaf, where you want something light to hold extra moisture.

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