Lactose Free Cassava & Coconut Panko-Style Breadcrumbs
Crispy coatings and crunchy toppings are often off the table when you're avoiding dairy, since so many store-bought breadcrumbs sneak in milk solids or are processed on shared lines. This homemade version sidesteps all of that by leaning on shredded coconut, cassava flour, and tapioca starch — a trio that toasts up beautifully in the oven and delivers that satisfying crunch you've been missing. The melted coconut oil binds everything together just enough to create those irregular, panko-style clumps that catch heat and turn golden. Optional garlic powder and dried oregano give the crumbs a savory edge that works across everything from baked chicken to roasted vegetables to pasta gratins. The whole process happens on a single baking sheet, and the crumbs crisp up even further as they cool, so don't be tempted to rush them. Keep a jar in an airtight container and you'll have a reliable, dairy-free finishing touch ready to go whenever you need it.
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!