AIP Friendly Cassava Breadcrumbs

Breadcrumbs are one of those pantry staples that feel completely off the table when you're avoiding grains, eggs, nightshades, and most processed foods — but this recipe proves otherwise. Cassava flour and tapioca starch come together with olive oil and a handful of AIP-friendly dried herbs to create a coating that toasts up golden, crispy, and genuinely satisfying. The technique is simple: rub the oil into the flour mixture until it resembles coarse sand, spread it on a baking sheet, and let the oven do the work in about ten minutes. Garlic powder, oregano, and thyme give these crumbs real depth of flavor, so they don't taste like a compromise at all. One batch makes enough to coat proteins, top casseroles, or add crunch to roasted vegetables across multiple meals for a group of six. Just keep a close eye in those final two minutes — cassava flour browns fast, and the difference between golden and overdone is a short window. Let them cool on the pan and they'll crisp up even further, ready to use wherever you'd normally reach for conventional breadcrumbs.

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