Citric Acid Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs are off the table when you're avoiding citric acid, since it hides in everything from seasoned coatings to shelf-stable mixes. This homemade version sidesteps all of that by relying on just a handful of clean, whole-food ingredients — shredded coconut, cassava flour, tapioca starch, and a drizzle of melted coconut oil. The result is a light, golden, genuinely crispy crumb that toasts up beautifully in the oven and crisps even further as it cools. Optional garlic powder and dried oregano give it a savory edge that makes it feel like a real pantry staple rather than a workaround. The coconut brings a subtle nuttiness without overpowering whatever you're coating or topping, and the cassava flour keeps the texture airy and panko-like rather than dense. Keep a jar on hand and you'll have a reliable, safe coating ready for chicken, fish, casserole toppings, or anything else that calls for a satisfying crunch.
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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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