Soy Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs sneak in soy-based additives or are processed on shared lines, making them a frustrating ingredient to source. This homemade version sidesteps all of that by leaning on shredded coconut, cassava flour, and tapioca starch — a trio that delivers a genuinely crispy, golden crumb with zero compromise. The coconut toasts up beautifully in the oven, giving you that light, airy panko-style texture that clings to everything from chicken cutlets to baked vegetables. A drizzle of melted coconut oil binds the mixture just enough to create those satisfying little clumps before they crisp into something truly crunchy. Optional garlic powder and dried oregano add a savory depth that makes these crumbs taste intentional, not like a workaround. They come together quickly and keep well in an airtight container, so you can make a batch ahead and reach for them all week long.
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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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