Panko breadcrumbs are Japanese-style bread crumbs made from the dough of bread without crust. As you can see in the below photo, panko is white, not toasted crumbs. I throw some gluten free panko crumbs into the batter I use for my Gluten Free Tempura recipe as it adds texture. I have used many of my gluten free bread recipes to make panko, but none of them have been as crispy as when I use Schar rolls. Check out this super simple recipe.
Make your own gluten free panko bread crumbs at home that are super crispy!
Ingredients:
- 4 Schar Ciabatta Rolls (1 package) (not multigrain)
Instructions:
- Bake each roll 3 - 5 minutes as instructed on the package.
- Allow the rolls to cool so that you can easily handle them. Slice them in half so that the crusts form cups. Then remove the white dough from the inside of each roll. Set the cups almost empty cups aside and use them in my Easy Stuffed Gluten Free Breakfast Cups. Tear the bread dough into little pieces and allow them to air dry until they are crispy.
- Tear the pieces into further small pieces and allow to further dry out. If you have a rolling pin, you can add them to a resealable bag, seal it, and roll it to crush the dried bread into crumbs. This allows you to keep some crumbs a little larger. Use in your favorite recipes.
Tips
Ingredients in Schar Ciabatta Rolls: Water, corn starch, corn flour, psyllium seed husks (vegetable fiber), rice flour, dextrose, modified cellulose, yeast, sunflower oil, soy protein, salt, apple fiber, tartaric acid, citric acid, calcium citrate, iron, thiamin, riboflavin, niacin. Contains soy.
Hi Carla,
This is great to have a ‘panko’ breadcrumb recipe! Do you know how long these might last for? That would be very helpful – thanks!
Angela,
These bread crumbs last for months in a re sealable bag.
Carla
Great to know – thanks for the helpful answer, Carla!