Lupin Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs are made from wheat flour, and even specialty alternatives can sneak in lupin flour as a protein boost ā making them a hidden hazard for anyone avoiding that legume. These cassava and coconut crumbs sidestep the problem entirely, built from a short list of naturally safe ingredients that you can verify yourself. The result is a light, golden, genuinely crispy coating with a subtle sweetness from the shredded coconut and a savory backbone from the sea salt and optional garlic and oregano. Cassava flour and tapioca starch work together to bind the mixture just enough so it clings and crisps without turning dense or gummy. The whole thing comes together in one bowl and bakes in under ten minutes, which makes it an easy weekend prep project or a quick weeknight fix. Once cooled, the crumbs keep in an airtight container so you can have a safe, crunchy topping ready to go whenever you need it ā whether that's for baked fish, stuffed vegetables, or a crispy casserole finish.
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Learn more āIngredients
6 servings
- 1 cup unsweetened shredded coconut
- Ā¼ cup cassava flour
- 1 tbsp tapioca starch
- Ā½ tsp fine sea salt
- Ā½ tsp garlic powder (optional)
- Ā½ tsp dried oregano (optional)
- 1 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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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