Gluten Free Cassava & Coconut Panko-Style Breadcrumbs
Crispy coatings and crunchy toppings are one of the trickiest things to recreate without wheat flour, but this clever combination of shredded coconut, cassava flour, and tapioca starch nails the light, airy texture of traditional panko. The result is a golden, delicately crunchy crumb that works beautifully as a coating for proteins, a topping for baked casseroles, or a finishing crunch over roasted vegetables. Cassava flour brings a neutral, starchy base that mimics wheat remarkably well, while the tapioca starch helps everything bind and crisp without any gumminess. A drizzle of melted coconut oil ties it all together, encouraging that gorgeous golden color in the oven. The optional garlic powder and dried oregano add a savory depth that makes these crumbs taste intentional rather than like a workaround. Just keep a close eye on the baking sheet in those final minutes — shredded coconut goes from perfectly toasted to overdone fast. Make a batch ahead and store it in an airtight container so you always have a ready-to-go crunchy topping on hand.
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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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