Panko breadcrumbs are a staple ingredient in many recipes, prized for their light, crispy texture when fried or baked. However, traditional panko contains wheat and is not suitable for gluten-free diets. Thankfully, there are several easy gluten-free substitutes for panko breadcrumbs that can be used to coat and crumb foods or as a crunchy topping.
What are panko breadcrumbs?
Panko breadcrumbs are Japanese-style breadcrumbs made from bread without crusts. The bread is baked slowly at a low temperature, then crushed into very fine, dry flakes.
This process results in panko crumbs that are much lighter and airier than typical breadcrumbs. When fried or baked, panko develops an irresistibly crispy, crunchy exterior while remaining soft and fluffy inside.
Panko’s delicate texture makes it ideal for breading meats, seafood, and vegetables with a shatteringly crispy coating. It can also be used as a topping on casseroles or salads to add crunch. Panko is a staple in Japanese cuisine but has become popular worldwide for its versatility and crispness.
Why find gluten-free substitutes?
For those avoiding gluten, panko’s wheat-based ingredients are problematic. Thankfully, there are several easy swaps to recreate the light crunch of panko without the gluten.
Gluten-free breadcrumbs open up recipes traditionally off-limits to those with dietary restrictions. Fried foods, casseroles, baked dishes and more can have that satisfying crispy panko coating or sprinkle.
Substituting panko also allows you to retain the flavors and textures you love while accommodating family or friends with gluten intolerance.
Gluten-Free Panko Substitutes
1. Gluten-Free Breadcrumbs
Gluten-free breadcrumbs are the simplest swap for traditional panko. They mimic the light, crispy texture of panko without the gluten.
Look for gluten-free breadcrumbs made from grains like rice, quinoa, millet or buckwheat. Make sure they are certified gluten-free to avoid cross-contamination.
For best results, use super fine gluten-free breadcrumbs, which more closely mimic the flaky texture of panko. Pulse breadcrumbs in a food processor if needed to create a finer crumb.
Use gluten-free breadcrumbs just as you would panko by tossing protein or veggies in the crumbs before frying or baking. They create a deliciously crisp coating for chicken tenders, fish fillets, eggplant and more.
2. Gluten-Free Flours
Combining gluten-free flours creates a quick homemade panko substitute. Try using rice flour, chickpea flour, almond flour or cornmeal for a gluten-free, crispy crumb coating.
Mix 2 parts rice flour with 1 part chickpea flour or cornmeal. You can also use all rice flour. Pulse the flour in a food processor to create a fine, breadcrumb-like texture.
Coat foods in the flour mixture as you would panko crumbs. Mist foods with olive oil or milk first to help the coating adhere. The flour coating bakes up remarkably crisp and panko-like.
3. Cornflakes or Rice Cereal
Crushed cornflakes or rice cereals make a simple crunchy substitute for panko. Look for gluten-free varieties to keep your recipe gluten-free.
To make DIY panko, pulse the cereal in a food processor until finely ground. For extra crunch, toss the crumbs with a bit of cornstarch or rice flour.
Use the crushed cereal to coat fried foods like tempura vegetables or chicken strips. The cornflake coating provides that signature panko crispy texture without gluten.
4. Nuts
Finely chopped nuts or ground nut flours also mimic the crispy coating of panko. Almonds, cashews, pecans or walnuts all work well.
Pulse nuts in a food processor until they reach a fine, breadcrumb-like consistency. For lighter crumbs, mix with rice flour or cornstarch.
Coat fish, chicken or chops in the nut mixture before frying or baking. You’ll get a deliciously crispy, gluten-free crust.
5. Chickpea Flour
On its own, chickpea flour makes an excellent substitute for wheat-based breadcrumbs. Its mild flavor allows other seasonings to shine.
Chickpea flour has more protein than wheat flour, resulting in an extra crunchy crust when cooked. For a lighter texture similar to panko, combine chickpea flour with rice flour.
Use chickpea flour to coat vegetables, meats or fish before frying or baking. It develops a satisfying crisp exterior that sticks well to foods. Sprinkle chickpea flour on casseroles or salads for added crunch too.
6. Pork Rinds
Crushed pork rinds have a surprisingly panko-like crunch. Their light, airy texture mimics the flaky softness of panko inside a crispy exterior.
To make pork rind breadcrumbs, pulse them in a food processor until fine crumbs form. Season the crumbs with garlic powder, paprika or parmesan for extra flavor.
The pork rind coating is ideal for frying chicken, fish and vegetables with a deliciously crunchy crust. And unlike panko, pork rinds are gluten-free.
How to Use Gluten-Free Panko Substitutes
Breading and Frying
Gluten-free panko substitutes coat foods just like traditional panko for fried dishes with a shatteringly crisp crust.
– Dip protein, seafood or vegetables in milk or beaten eggs. Allow excess liquid to drip off.
– Place substitute crumbs like gluten-free breadcrumbs in a shallow dish.
– Coat foods thoroughly and press gently so crumbs adhere.
– Fry in hot oil until browned and cooked through.
The gluten-free coating will get remarkably crispy when fried, just like traditional panko.
Baking
You can also bake foods coated with your gluten-free panko alternative for a healthier crispy crust.
– Brush protein or vegetables lightly with olive oil or milk.
– Coat with the gluten-free crumbs, pressing lightly so they stick.
– Bake at 375°F until the coating is crisp and food is cooked through.
Baking gives a satisfying crunch without the added oil of frying.
As a Topping
Sprinkle your gluten-free panko swap on casseroles, pasta bakes, salads and more for instant crunch and flavor.
Try topping creamy pasta bakes and lasagnas with the crumbs just before baking for a crispy finish. You can also toss salads with the gluten-free crumbs or use them to coat chicken or fish before baking en papillote.
Get creative with these versatile crumbs as a crunchy, gluten-free topping.
Gluten-Free Panko Substitute Recipes
Crispy Chicken Tenders
Ingredients:
– 1 lb chicken breast, cut into strips
– 1/2 cup milk
– 1 cup gluten-free breadcrumbs
– 1/2 tsp each salt, pepper, garlic powder
– Oil for frying
Instructions:
1. Dip chicken strips in milk, then dredge in seasoned breadcrumb mixture, pressing gently to adhere.
2. Fry chicken in batches at 350°F until cooked through and crispy, about 5 minutes per side.
3. Drain on paper towels and serve warm.
Crispy Fish Sticks
Ingredients:
– 1 lb firm white fish, cut into sticks
– 1 beaten egg
– 1 cup crushed cornflakes
– 2 tbsp rice flour
– 1 tsp paprika
– Oil for frying
Instructions:
1. Dip fish sticks in beaten egg, allowing excess to drip off.
2. Place cornflake crumbs and rice flour in a bag and shake to mix well.
3. Add fish and shake to coat. Fry in oil at 375°F until golden brown and cooked through, about 3-4 minutes per side.
4. Drain on paper towels and serve warm.
Crispy Cauliflower Bites
Ingredients:
– 1 head cauliflower, cut into florets
– 1/2 cup chickpea flour
– 1/4 cup rice flour
– 2 tsp garlic powder
– 1 tsp salt
– Oil for frying
Instructions:
1. Mix flours and seasonings in a bowl. Toss cauliflower in flour mixture to coat evenly.
2. Fry in batches at 375°F, turning occasionally, until deep golden brown and crispy, 6-8 minutes.
3. Drain on paper towels and serve warm.
Tips for Crispy, Crunchy Results
– Make sure foods are dry before coating for maximum crunch. Let excess liquid drip off soaked items before dredging in crumbs.
– Use very fine crumbs. Pulse in a food processor if needed. The finer the crumbs, the crisper the coating.
– Press crumbs gently into food so they adhere. Patting helps them stick better than just dipping.
– Fry at the right temperature, between 350-375°F, for an extra crispy crust.
– Bake at 375-400°F to crisp coated foods without frying. Higher heat ensures a crunchy finish.
– Don’t overcrowd the pan when frying. Cook in batches for even browning.
– Let cooked foods drain on a paper towel-lined rack or plate. The paper towels wick away grease for maximum crispness.
– Work quickly when coating foods so the crumbs don’t become soggy before cooking.
Storage Tips
– Store any homemade breadcrumb mixtures in an airtight container in the pantry. They’ll stay fresh for 2-3 months.
– Keep opened packages of store-bought gluten-free crumbs sealed tightly and use within a few weeks for best texture.
– Freeze extra homemade breadcrumbs in a zip-top bag for up to 6 months. Thaw before using.
– Avoid moisture, which can make crumbs soggy. Store containers of crumbs away from steam or drips in the pantry.
Creative Uses for Gluten-Free Crumbs
Take your homemade gluten-free panko substitute beyond fried foods with these creative ideas:
– Use as the crust for chicken or fish baked in parchment paper (en papillotte)
– Coat cubes of firm tofu before baking into crispy “croutons”
– Toss with roasted veggies in the last 5 minutes of cooking for crunch
– Top a veggie or bean-based burger to add texture
– Roll balls of goat cheese or cream cheese in crumbs for an appetizer
– Make Crunchwrap-style tacos with crushed tortilla chips as the crispy outer shell
– Bread and fry avocado, banana or other fruits for dessert fritters
– Sprinkle over the top of gratin dishes or mac and cheese for baked crunch
– Fold into meatballs or meatloaf mixture for added texture
– Use as binder instead of egg or bread in veggie burger or fritter recipes
Common Questions about Gluten-Free Panko
Is regular panko gluten-free?
No, traditional panko breadcrumbs contain wheat and are not gluten-free. Be sure to use certified gluten-free panko substitutes if you require a gluten-free diet.
What’s the closest gluten-free substitute for panko?
Gluten-free breadcrumbs provide the closest match for panko’s delicate, crispy texture. Look for super fine rice or quinoa breadcrumbs to best mimic panko.
Can I make my own gluten-free panko?
Yes, you can make easy homemade panko substitutes from ingredients like gluten-free flour, cornflakes, nuts, or pork rinds. Pulse in a food processor to create fine crumbs.
Why is panko breading crispy after baking?
Panko’s airy, lightweight texture allows it to crisp up better than denser breadcrumbs. Gluten-free substitutes made from rice flour or ground nuts and cereal can recreate this crunch.
Do you have to fry foods coated in panko?
No, panko-coated foods can also be baked in the oven. Frying gives the crispiest texture, but baking is a healthier option that still crisps up the coating nicely.
Conclusion
Achieving that signature light crunch of panko breading is easy with gluten-free substitutes. Swap traditional panko for gluten-free breadcrumbs, cereals, flours, nuts and more to recreate the crispy coating on all your favorite fried and baked recipes. With a few simple ingredient swaps, you can enjoy crunchy, flavorful dishes just like those made with panko but safe for gluten-free diets.