<<Disclaimer: Verify this information before applying it to your situation.>>

The Dietician from Dietary Specialities offered me a deal to try out a sample
of thier rice crumbs, which I thought was really nice.  Will keep you posted!
 this is a summary of what all had to say about what breadcrumbs they use.
My thank to everyone who answered.  Amy

Gluten free pantry breadcrumbs 1
Energy Breadcrumbs - 4
Gillians - 3  (claim to be less "floury" than Energy)
Dr. Schar - 1
Seasoned from Gluten Free Cookie Jar - 1
Gluten free delights - 1   in Waterloo IA  Their phone number is
1-888-403-1806.
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some people process:

Energy croutons - 1
Glutino pretzels - 1
tortilla chips - 1
rice crackers - 1
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make from scratch:

I make breadcrumbs all of the time with old bread.  Just rip up slices and
put them in the food processor.  When I first process them, the crumbs are
too big, but I spread them out on a cookie sheet and let them dry for a few
days.  When they are dry, I process them again in the food processor and they
turn out perfect -- just like Progresso.  Let them dry for a few more days
after the second processing.

If you want them seasoned, just toss some Italian seasoning in with the
second processing
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I have used all my GF breads, rolls,etc. that either do not taste very good
or fall apart. I leave them to dry out (or to get hard and stale) them I just
put them in the blender. Blend to the desired consistancy. I have made
veryfine bread crumbs as well as coarse crumbs. I then add some italian
spices to the mix and use for everything - stuffing, meatloaf, fried chicken
cutlets, etc. My husband can't tell the difference. If you have a good tight
container, they can be stored indeffinitely. Good luck.
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Make your own using some slices from bread. Just crumble some bread slices
and put them in a slow oven, about 225 until the get the color you like and
then make them fine by either rolling them with a rolling pin or putting
them in a small processor. I make mine all the time this way. Can't afford
to buy the ones in the health food stores
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I also take dried out bread, especially the heals, and toast
them. After they cool, I gently pulse them in my food processor. You could
also put them in a zip lock back and crush them with a rolling pin.  Then
throw in the freezer to keep fresh.

For seasoning, any dry Italian herb blend (oregano, basil, parsley,
rosemary) and a little salt and pepper or Herb-Ox powdered bouillion will
do the trick.

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