Gelatin Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs sneak in unexpected additives, and for anyone avoiding animal-derived binders or setting agents, checking every label gets old fast. These homemade crumbs sidestep all of that with a short, plant-based ingredient list built around shredded coconut, cassava flour, and tapioca starch. The result is a light, golden, genuinely crunchy coating that toasts up beautifully in the oven — no frying required. A drizzle of melted coconut oil helps everything clump just enough to mimic that classic panko texture, while optional garlic powder and dried oregano give the crumbs real depth and savory character. They crisp further as they cool, so by the time you're ready to use them, you've got a coating that's every bit as satisfying as the conventional kind. Keep a jar in an airtight container and you'll have a versatile, worry-free pantry staple ready to go whenever a recipe calls for a crunchy finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!