Emulsifier Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs are loaded with additives and emulsifiers that have no business being in something as simple as a crunchy coating — this homemade version sidesteps all of that with a short, clean ingredient list you can actually read. Shredded coconut and cassava flour come together with a touch of tapioca starch and melted coconut oil to create a golden, crispy crumb that rivals anything from a canister. The low-and-slow bake at 325°F draws out moisture and develops a delicate toasty flavor, while optional garlic powder and dried oregano give it a savory edge that makes it genuinely versatile. The trickiest part is watching the oven in those last couple of minutes — coconut browns fast, but that attentiveness is what keeps the crumbs perfectly golden rather than bitter. Once cooled, they crisp up beautifully and work as a coating for proteins, a topping for baked dishes, or anywhere you'd reach for traditional panko. Keep a jar on hand and you'll find yourself sprinkling them on everything.
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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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