<<Disclaimer: Verify this information before applying it to your situation.>> I've tried many substitutes for bread crumbs (cooked rice, baby rice cereal, puffed rice, etc) but I recently stumbled into the best one I've found yet, while cooking at my daughter's house and trying to figure out what I could use in her non-GF kitchen. I had brought some Lundberg's brown rice cakes with me, so I stuck them in the blender on the "crumb" cycle...and they came out great. They had the right dryness, size, consistency... like real bread crumbs! I used them in my meatballs, and they were a big success. (Before grinding them, I broke them up into large-sized pieces.) Judy Beck/Santa Cruz, CA.