What would be an appropriate gluten-free substitute for breadcrumbs?

There are a number of rice-based bread crumb replacements, but my experience with them is that they are more like rice sand than bread crumbs. You can try making you own from other gluten free products like waffles or maybe puffed rice cereal.

This perhaps depends on where you live, but normally, you can buy gluten-free breadcrumbs in some stores.

You can also bake or buy gluten-free bread and make real bread crumbs from that.

Finely crushed pork rinds (yes, the bag from the snack aisle) make an excellent coating for pan-fried fish and chicken, and a decent substitute for bread crumbs in meatloaf. I haven't specifically tried them on eggplant, though.

I'm not the best cook to be answering these type of questions, but I have come up with a "breadcrumb" substitute that my family is quite happy with. I take the frozen udi"s sandwich bread and toast it, then crumble. I guess any prepared bread with brown rice flour would give the same result!

Gram flour (Chickpea/Garbanzo/Besan) contains no gluten, and can easily be cooked into light, fluffy pancakes/tortillas.

Let the cakes dry, crumble them, and you have perfectly serviceable, gluten free, crumbs.

Indian markets usually carry bags of besan for a reasonable price.

It is not easy to find, but chestnut flour can be used for most gluten free purposes without messing around with mixtures of several flours.

Chestnuts are a very traditional crop in Sardinia, and they are used to make bread there, so using chestnut flour is in keeping with the Italian spirit of the dish.

Sorry, another answer where you have to start from scratch to make everything.

I don't actually know, but my gluten sensitive relatives baked cookies made from white beans. They really tasted like "real" cookies.

I guess you could use those cookie crumbs.

In the future try crushing cornflakes; they make a fab substitute, even better if mixed with Parmesan.

I use a pre-cooked white corn meal product by PAN but other brands will work too. This must be pre-cooked cornmeal which comes in yellow or while and has a fine texture unlike regular cornmeal. Being pre-cooked is has almost no corn taste unlike regular corn meal and is more tender when cooked with as well. This product is also know as "Harina De Maiz Blanco Precocida" in mexican stores and is commonly used to make Arepas that are a light, moist biscuit type of mexican bread when mixed with water and cooked. The P.A.N. product does give a statement that there may be "traces" of wheat and/or oat in their product most likely from processing wheat before switching to corn but a trace should not hurt anyone that is gluten intolerant. So far I have had no complaints from anyone that I have used this for as a flour replacement. The quantity as a replacement for a coating would be the same as a flour getting as much to stick as possible. I use a 2nd coat in place of bread crumbs before frying and it is crispy and golden.

It is simple to use polenta as a substitute for breadcrumbs, it makes a lovely parmigiana or schnitzel.

You can use polenta, but there is a lot of confusion over what polenta actually is, or means in a given context. In this case I am not referring to the solid block of ready cooked stuff that you slice up and fry, but loose grains that you would use to make a thick porridge to cool into a solid block. Sometimes it is sold as cornmeal, I think polenta is the Italian name more commonly used in Europe. You will need more seasoning than breadcrumbs as polenta does not have any added salt.

If you have rolled oats in the house, blend them dry on a pulse to make a coarse flour. Don’t blend too fine. Try to get the Same texture of breadcrumbs and that could be a good substitute.