someone mentioned using wheat germ as a breadcrumb replacement rather than pork rinds. I looked it up and see that it does have a few carbs, but was wandering if any of yall had ever tried this method and how the results came out.
I have not, but it does get me thinking about potential bread crumb replacements. I've been drying out and grinding up the heels from both the Aldi Zero Net Carb bread and the couple of loaves of Diedre's bread recipe to use as bread crumbs. I mix that with a little pork rind crumbs (about 3:1 ratio) and some fresh grated Parmesan when I'm breading something.
If you try out the wheat germ, I'll be curious to hear about the results.
Illegitimi non carborundum
@ketoadmin I may have to try it out and see how it does. As far as making breadcrumbs from the heels of the aldi bread mixing with pork rinds and cheese. I do the same thing. Try adding some almond flour and Italian seasoning as well and it makes a huge difference. At least thats the way I do mine.
