Gluten Free Panko Style Breadcrumbs
Panko is a type of Japanese breadcrumb that creates a light and flaky coating for your favorite dish. Traditionally, panko is made with a special type of crustless white bread and baked with an electrical current. The loaf is then processed into fine flakes that are dried. The texture of panko resists the absorption of oil, which means your fried foods taste crispy- not oily. We set out to create gluten free panko style breadcrumbs at home because we love the way panko performs, and we could not find in stores a brand of gluten free panko that we enjoyed working with. We hope you love our breadcrumbs as much as we do!
Panko vs. Breadcrumbs
What is the difference between panko and breadcrumbs? The term “breadcrumbs” is a broad category for breading that generally refers to dried bread that is crumbled and uniform in size. Breadcrumbs can be made from any type of bread. Panko is also dried bread, but it’s made specifically from white bread and has a light, airy and jagged texture. The dried pieces of panko are not uniform. Panko can be used in recipes that call for breadcrumbs. It provides a crunchy topping to casseroles, and is an excellent binder for meatballs. As a side note, we do leave the crusts on the bread. We like the golden hue, and we do not like to waste the crust for the sake of color, but it’s not traditional.
Tips for Perfect Panko Style Breadcrumbs
Making panko style breadcrumbs requires patience and time. First, we start by making our GF Family Favorite Bread. We usually have some stored in the freezer. It takes time to dry out the bread until it literally feels like a brick. Then, the bread is pulsed in a processor until the desired consistency is desired. After that, the bread crumbs are spread out and dried in the oven overnight. If the bread is fresh, we slice it, dry it, crumble it, then dry it again. The reward is worth the effort! Delicious. We use “panko” for our crispy coating recipe, topping our favorite mac and cheese, adding into our vegan burgers, and sprinkling over anything we bake that requires a distinct crunch.
Please reach out and leave a rating and comment for our light and crispy, gluten free Panko Style Breadcrumbs in the section provided below. We love to hear from you!
An important note: This recipe successfully uses our Gluten Free Family Favorite Bread recipe and Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Our trip to Japan; Photos by DuPree Productions; Recipe update 10.20 for clarityPrint
Light and crispy gluten free Panko Style Breadcrumbs bring the WOW factor any meal. For a finer crumb, spin them in a spice grinder or use a mortar and pestle.
Breadcrumbs may be made with either frozen bread or stale bread. Directions for each are provided.
Step 1: Place frozen bread on a baking sheet and dry it out in a 150 F/66 C oven for several hours. The amount of time will depend on the size/thickness of your bread. It’s a good idea to break the bread into pieces that will fit into your processor when soft enough to tear. Not mandatory, but helpful. The bread is ready when it feels solid, and you are unable to locate any soft spots.
Step 2: When ready, remove bread from the oven, break into pieces, and add to a processor. Work in small batches. Pulse until you have the desired size of crumbs.
Step 3: Spread crumbs evenly over a baking sheet. Return to the oven and continue to dry for another 8-10 hours or overnight.
Step 4: Remove from the oven and place pan on a cooling rack. When completely cool, transfer crumbs to an airtight container. We like to use mason jars. Store in a cool, dry place for up to a month.
Step 1: Slice bread into 1/2″ (1.25 cm) thick pieces. Uniform pieces aids in the drying process. Spread slices out on a baking sheet – do not overlap bread. Dry uncovered on the counter overnight, (or cover with a paper/cloth towel).
Step 2: Break bread into pieces that will fit in your processor. Work in small batches. Pulse until you have your desired crumb size.
Step 3: Spread crumbs evenly on a baking sheet and dry in the middle of a preheated 150 F/66 C oven for 4-6 hours, or until completely dry.
Step 4: When dry, remove from the oven and place pan on a cooling rack. When completely cool, transfer crumbs to a container and store in a cool, dry place for up to a month.
For a finer crumb, pulse breadcrumbs in a spice grinder or crush in a mortar with pestle until you have the desired size.
The nutrition information provided below is for breadcrumbs made with our GF Family Favorite Bread. A serving consists of 2 tablespoons (15g).
- Category: bread
- Method: drying
- Cuisine: Japanese
- Serving Size: 2 T
- Calories: 50
- Sugar: 1g
- Sodium: 15mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: gluten free panko style breadcrumbs
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