Citrus Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs sneak in citric acid or other citrus-derived additives, which makes finding a safe coating feel like a scavenger hunt. This homemade version sidesteps all of that by relying on shredded coconut, cassava flour, and tapioca starch — simple, whole ingredients with nothing hidden in the fine print. The result is a light, golden crumb with a satisfying crunch that rivals anything from a canister, and the subtle sweetness of the coconut adds a dimension that plain panko simply can't match. A quick toast in the oven at 325°F brings everything together, and the crumbs continue to crisp as they cool, so you end up with a beautifully dry, airy texture that clings perfectly to whatever you're coating. Optional garlic powder and dried oregano give it a savory edge if you want something more versatile for weeknight dinners. Keep a jar of these on hand and you'll find yourself reaching for them constantly — on baked fish, stuffed vegetables, or anywhere a little crunch is welcome.
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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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