Panko–Gluten-Free Japanese Breadcrumbs
I have a family favorite recipe the requires Panko for crispiness. So, one day last week, I set out determined to learn how to make it. To my surprise it is so easy, I’ll never be without it again! And it uses my saved, frozen “extra” breads.
If you have read any of my other blog posts and recipes, you will know that I save all the GF baked goods that we don’t eat within a day of baking. Without traditional preservatives, I find that they go stale so very fast! I don’t want to waste anything so I freeze the odd English muffin, part of a baguette or ends of bread that isn’t enough for the family’s immediate use. Those saved items really came in handy with this recipe. I used what I scavenged in the freezer, cut off the crusts and put them through the food processor. What could be easier?
To finish you do have to crisp them in the oven for a short time–be careful not to brown them. They were so easy, and not I can use them when I want a crispy breadcrumb in many recipes. An additional plus, once they are made you can store them in a zip bag–in the freezer!
- 2 cups Fresh chunks white gf bread (remove crusts)
- If your bread has been frozen, allow it to thaw on the counter for about an hour. Once thawed remove crusts, and push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
- Spread the crumbs in a single layer on a baking sheet and bake at 300 degrees F until the crumbs are dry but not toasted, about 6-8 minutes. Shake the pan twice during baking. Do not let the crumbs brown!
- Immediately remove the bread crumbs from the oven and allow them to cool. Makes about 2 cups of panko.
- Once cooled, crumbs can be stored in the freezer, in a resealable plastic bag for as long as several months.