
Crispy, golden, and surprisingly versatile, these cassava and coconut breadcrumbs are a pantry hero for anyone navigating a bladder-friendly diet. Standard breadcrumbs are almost always off the table — wheat, vinegar-based seasonings, and acidic additives make most store-bought options a problem — so having a homemade swap that actually crisps up beautifully is a genuine win. The base here is unsweetened shredded coconut and cassava flour, both naturally mild and gentle, bound together with a touch of tapioca starch and coconut oil for that satisfying crunch. A quick bake at low heat toasts everything to a light golden finish without any harsh or irritating ingredients sneaking in. The optional garlic powder and dried oregano let you dial up the flavor if your personal tolerance allows, keeping the recipe flexible for different stages of a flare or elimination phase. They crisp further as they cool, so patience pays off before you reach for the container. Use them anywhere you'd normally reach for panko — on baked fish, roasted vegetables, or as a casserole topping — and enjoy the texture you thought you'd have to give up.
Fig 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 →6 servings







Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
