AIP Friendly Cassava & Herb Italian Breadcrumbs
Breadcrumbs are one of those pantry staples that seem impossible to replace when you're avoiding grains, nightshades, eggs, and dairy all at once — but this version genuinely delivers. Cassava flour and tapioca starch form the base, toasted low and slow in olive oil until the mixture turns golden, sandy, and fragrant. The blend of oregano, basil, thyme, parsley, garlic powder, onion powder, and a touch of turmeric gives every pinch that classic Italian-seasoned flavor you thought you'd have to give up. Stirring constantly in the skillet is the key move here — it keeps the crumbs loose and evenly toasted rather than clumped or raw-tasting. Once cooled, they crisp up beautifully and store well in an airtight jar, ready to coat proteins, top roasted vegetables, or add texture wherever you need it. This recipe makes 8 servings, so you'll have a solid stash on hand for the week without having to start from scratch every time.
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Learn more →Ingredients
8 servings
- 1 cup cassava flour
- 2 tbsp tapioca starch
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp olive oil
Instructions
- 1
Whisk together the cassava flour, tapioca starch, oregano, basil, thyme, parsley, garlic powder, onion powder, salt, and turmeric in a medium bowl until evenly combined.
- 2
Heat the olive oil in a large skillet over medium-low heat until it shimmers. Add the flour-herb mixture and stir constantly with a wooden spoon or spatula, spreading and folding the mixture across the pan, for 7–9 minutes, until the crumbs are dry, lightly golden, and smell toasty — they should feel sandy and loose, not clumped.
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