Low FODMAP Cassava & Coconut Panko-Style Breadcrumbs

Breadcrumbs might seem like a small detail, but for anyone navigating a low-FODMAP lifestyle, finding a safe, crunchy coating or topping can be genuinely tricky — most store-bought panko contains wheat, and many seasoned versions sneak in onion or garlic in amounts that can cause real trouble. This homemade version sidesteps all of that by leaning on unsweetened shredded coconut, cassava flour, and tapioca starch, which together create a beautifully light, golden crumb with a satisfying crunch. The coconut brings a subtle nuttiness without being sweet or overpowering, and the optional dried oregano adds a savory, herby note that makes these crumbs taste anything but plain. A quick toast in the oven is all it takes — just keep an eye on them in those final minutes, because the coconut catches color fast and you want golden, not burnt. Once cooled, they crisp up even further, making them perfect for coating proteins, topping casseroles, or adding texture to roasted vegetables. Store them in an airtight container and you'll have a versatile, gut-friendly pantry staple ready to go whenever you need it.

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