Eosinophilic Esophagitis Friendly Cassava & Herb Italian Breadcrumbs
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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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