Celery Free Cassava & Coconut Panko-Style Breadcrumbs
Crispy, golden, and surprisingly versatile, these homemade breadcrumbs deliver that satisfying crunch you want on baked proteins, casseroles, or roasted vegetables — all without a trace of grain or gluten. The base is shredded coconut and cassava flour, which together mimic the light, airy texture of traditional panko better than most store-bought alternatives ever could. Tapioca starch helps bind everything just enough so the crumbs clump slightly before baking, giving you those irregular, craggy pieces that catch heat and turn beautifully golden. A short bake at 325°F is all it takes — just keep a close eye near the end, because coconut can go from toasted to burnt in a matter of seconds. Optional garlic powder and dried oregano add a savory depth that makes these crumbs taste intentional rather than like a workaround. Once cooled, they crisp up even further, so what comes out of the oven just keeps getting better. Store them in an airtight container and you'll have a ready-to-go topping that makes weeknight cooking feel a little more special.
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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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