After making more pão de queijo, a traditional, gluten-free Brazilian cheese bread, than I could possibly eat, I froze them, save for three that I left on the counter in a plastic bag. A few days later, they were a bit too stale for me to want to eat, but I didn’t want to throw them out. So in the food processor they went. Let me present gluten free Parmesan breadcrumbs. They are now in the freezer, where they’ll be ready to go for a future quick dinner of scaloppine.