How To Make Gluten-Free Panko Breadcrumbs

Freshly made gluten-free Panko adds the perfect crispy coating to your fried or baked dishes. It’s ideal for gluten-free chicken schnitzels, fish, or even a crispy topping for macaroni and cheese. You can also sprinkle Panko on roasted vegetables, seasoned with herbs, for an extra crunch and flavor boost.panko topped with herbs in a pan

Why Homemade Gluten-Free Breadcrumbs are the Best

You can’t beat the taste and freshness of homemade breadcrumbs, and making gluten-free Panko at home is just as easy! There’s no need to buy pre-packaged gluten-free breadcrumbs that often lack flavor and texture. Plus, with homemade breadcrumbs, you have full control over the ingredients. If you’re looking for something a little different, try our gluten-free Shake and Bake recipe for a crispy, flavorful twist!

Understanding Breadcrumbs and How to Make Gluten-Free Panko at Home

Breadcrumbs refer to any dried bread that has been crumbled into small, uniform pieces. These small flakes are commonly used as a coating for deep-fried foods or as a binder in dishes like meatballs and meatloaf.

Panko, on the other hand, is a Japanese-style breadcrumb known for its larger, flakier texture. Made from crustless white bread, Panko is always dried by lightly toasting the bread in the oven. This process results in breadcrumbs that are lighter, drier, and more delicate, allowing them to absorb less oil and remain crispier longer.

Gluten-free Panko is a perfect choice for creating a crispy topping for deep-fried vegetables, chicken, or fish. Thanks to its light and airy texture, gluten-free Panko helps keep fried foods crunchy without the heaviness.

Making fresh, light, and flaky gluten-free Panko at home is incredibly easy and requires just one ingredient—gluten-free white bread. Whether the bread is stale, frozen, or fresh, as long as it is gluten-free, it will work perfectly for homemade Panko.

two slices of white bread

Best Bread for Homemade Gluten-Free Panko

Gluten-free white sandwich bread is the ideal choice for making homemade gluten-free Panko. Most gluten-free white breads are made with a blend of rice flour and starches like tapioca or arrowroot flour. These ingredients are perfect for creating Panko because the starch helps add an exceptional crunch to the dried breadcrumbs.

In addition to white sandwich bread, I’ve also found that gluten-free French bread with a light crust works wonderfully for Panko. The light texture of the crust makes for excellent, crisp crumbs, perfect for frying or baking. Whether you use sandwich bread or our homemade gluten-free French bread, you’ll get a beautifully crispy, homemade gluten-free Panko!

Homemade Panko is generally lower in fat, calories, sodium, and unwanted additives, making it a healthier alternative to store-bought Panko breadcrumbs.

Tips for Perfectly Coated Gluten-Free Panko

For the best results, start by lightly dusting your food with rice flour. While other gluten-free flours can work, rice flour is ideal because it enhances the crispiness of the coating. Next, dip the floured food into a beaten egg, then coat it thoroughly with Panko. Using your fingers, gently press the Panko onto the food to ensure an even coating, and shake off any excess crumbs before cooking. This technique helps achieve a light, crispy texture every time.

panko in a pan and herbs in a measuring cup

How to Make Plain Gluten-Free Panko

Remove the crust from gluten-free bread, (about 4 slices per cup)

Cut the bread into cubes or large chunks.

Pulse in a food processor until you reach the desired flake size: Smaller flakes are great for binding or bulking meatballs and patties. Coarser crumbs are ideal for topping macaroni and cheese, casseroles, or for a crispy fried food coating.

Toast the crumbs on a large, rimmed baking sheet at 250°F (120°C) until fully dried, about 10-20 minutes depending on bread dryness. Turn frequently to ensure even drying and prevent browning.

Once cooled, store in an airtight container:

Keep in the freezer for up to three months for longer freshness.

You can also store at room temperature, but freezing helps maintain a fresher taste.

You can use the breadcrumbs straight from the freezer whenever needed!

3 Flavorful Seasoned Panko Breadcrumb Recipes

Per 4 cups of Panko

Italian:

  • 1 tsp. GF garlic powder
  • 1 tsp. GF dried oregano
  • 1 tsp. GF dried basil
  • 1/2 tsp. GF paprika

Seafood:

  • 1 Tbsp. GF dried parsley
  • 1 tsp. GF dried dill
  • 1 tsp. GF dried chives
  • 1/2 tsp. GF ground black pepper

Roasted veggies or casseroles

  • 1 tsp. GF dried thyme
  • 1 tsp. GF sage
  • 1/2 tsp. GF garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. GF ground black pepper

To use Panko topping for veggies or casseroles, lightly drizzle the seasoned panko breadcrumbs with extra virgin olive oil, melted butter or melted coconut oil before baking.

gluten-free breadcrumbs with herbs in the background

If you haven’t tried gluten-free Panko yet, now’s the perfect time! These homemade breadcrumbs are lighter, absorb less oil, and are crunchier than their store-bought counterparts. Plus, they’re easy to make, and you can even use leftover stale gluten-free bread to create them. Enjoy!