Barley Free Cassava & Coconut Panko-Style Breadcrumbs
Conventional breadcrumbs and panko are almost always made from wheat, which means barley cross-contamination in the supply chain is a real concern for anyone avoiding that grain. This homemade version sidesteps all of that by building its crunch entirely from shredded coconut, cassava flour, and tapioca starch — ingredients that are naturally grain-free from the start. The result is a light, golden, genuinely crispy coating that toasts up beautifully in the oven and holds its texture once cooled. A drizzle of melted coconut oil helps everything clump together just enough to mimic that classic panko bite, while optional garlic powder and dried oregano give it a savory edge that works on everything from baked chicken to stuffed vegetables. The whole process comes together in one bowl and one baking sheet, so cleanup is minimal and the payoff is huge. Keep a jar of these in an airtight container and you'll always have a safe, crunchy topping ready to go.
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Learn more →Ingredients
6 servings
- 1 cup unsweetened shredded coconut
- ¼ cup cassava flour
- 1 tbsp tapioca starch
- ½ tsp fine sea salt
- ½ tsp garlic powder (optional)
- ½ tsp dried oregano (optional)
- 1 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- 2
In a mixing bowl, combine the shredded coconut, cassava flour, tapioca starch, salt, and garlic powder and dried oregano, if using. Drizzle in the melted coconut oil and toss until the mixture is evenly coated and slightly clumped.
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