Making homemade bread crumbs is easy peasy. So much so, I can't imagine why you would or should ever purchase breadcrumbs from the store. Bread crumbs can be made with any day old (or older) bread, rolls, tortillas - you get the jist. I will often toss any extra rustic loaf I have on the top of my fridge in the paper bag and leave it for many days - until I find time to make the crumbs. Last night, while recipe testing at home, I had only a loaf of sliced store-bought gluten free bread (stop judging) to use and I didn't want to run out to the shops. I'm happy to report it worked beautifully. The only issue with homemade bread crumbs is that of seasoning. Figure 1/2 teaspoon salt + a few grinds of pepper for every cup of plain crumbs. If we were at my mom's house, she would also demand the addition of paprika.
2 slices hard-toasted (just a hair shy of burnt) bread 1/2 teaspoon + 1 pinch salt 5 grinds from a pepper grinder 1 teaspoon thyme, chopped fine
In bowl of a food processor, blender or a Rocket (my boyfriend has this and I LOVE it: Sensio 13330 Bella Cucina 12-Piece Rocket Blender Platinum Edition) tear up bread into small pieces and add seasonings. Blend on high speed until crumbs are super fine. Use immediately or store in a glass jar with cover, in a cupboard, for up to 1 month.