Gluten free panko is very easy to make with your left over, stale GF bread. We like to slice off at least 1/3 of our GF Family Favorite Bread and freeze it until ready to make panko. Our panko has the characteristic chunky texture of typical Japanese style panko. Woo!
Panko vs. Breadcrumbs
What is the difference between panko and breadcrumbs? Traditionally, the term “breadcrumbs” refers to dried bread that is crumbled and uniform in size. Panko is also dried bread, but it has a light, airy and jagged texture. The dried pieces of panko are not uniform. The characteristics of panko create a crunchy, crispy coating on foods that begs to be eaten!
Tips for Perfect Panko
Making panko requires patience and time. 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 chunky consistency is desired. After that, the bread crumbs are spread out and dried in the oven overnight. The reward is worth the effort! Delicious. We use panko for our crispy coating recipe, topping our favorite mac and cheese recipe, adding into our vegan burgers, and sprinkling over anything we bake that requires a distinct crunch.
Just out of the oven
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An important note: this recipe successfully uses our Gluten Free Family Favorite Bread recipe and Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard or in a few local grocery stores. 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 equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. 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. – Dave & Teri
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Recipe Inspiration – Mac n Cheese, of course
Photos by DuPree ProductionsPrint
Equipment: Baking Sheet, Food ProcessorEquipment: Baking Sheet, Food Processor
Recommended Bread: Gluten Free Family Favorite Bread
Prep: Preheat oven to 150 degrees Fahrenheit (66 degrees Celsius)
Left over hunk of Gluten Free bread
Note: to save time, start by breaking the loaf into small pieces. However, we have found that to dry the loaf initially in a large piece and then break off parts and process after initial drying yields a consistency closer to panko than ordinary breadcrumbs.
Step 1: Place chunk of GF bread on a baking sheet.
Step 2: Bake at 150 F/66 C for 4-7 hours depending on the size of your bread. The bread is ready when it literally feels like a dry brick. If you can squeeze or press in towards the center of the bread, you need to keep the loaf in the oven.
Step 3: When the section of bread feels very dry, remove from the oven and break into pieces that are large enough to put into a food processor. Pulse until you have the desired size of crumb.
Step 4: Spread crumbs evenly over a baking sheet. Place in a preheated 150 F/66 C degree oven 8-10 hours or overnight.
Step 5: Remove from the oven and transfer to an airtight container (we use Mason jars.)
Store in a cool, dry place out of the sun for up to a month.