Gluten-free panko-style bread crumbs are one of those basics that I always have on hand! My DIY recipe transforms raw cashew nuts, raw almonds, and almond flour (plus a few spices) into perfectly crumbly homemade bread crumbs. In 5 minutes, and with just a few pulses in the blender, these bread crumbs are ready for your favorite recipes! Yields nearly 1 cup of gluten-free bread crumbs.
I love adding crispy texture to dishes and panko is such an easy way to do that. Whether I'm serving burgers, falafel or even a pasta bake, these "bread crumbs" also add a salty and nutty flavor that enhances any meal. They pair wonderfully with homemade vegan sour cream and vegan ricotta cheese!
Traditional panko uses stale bread, which obviously does not work for anyone following a gluten-free diet. However, I've never been too fond of panko from leftover gluten-free bread either, leaving me at a loss on occasions where a crispy coating would be a nice touch.
The solution? Gluten-free "bread" crumbs using nuts and spices rather than leftover bread! I love the way that everything comes together to make the perfect bread crumb substitution.
Why You'll Love this Recipe
- Easy - no rolling pin or graters required
- No-bake and ready in 5 minutes - leave the baking sheet and parchment paper where they belong
- Nutritious - healthier than traditional breadcrumbs or store-bought bread crumbs from the grocery store
- Made with nuts and seasonings instead of bread - makes this recipe gluten-free
- Versatile - add a little crunch to any dish
Ingredients for Gluten-Free Breadcrumbs
This recipe is a step up from grating slices of bread and is easily my favorite way to make panko. You'll need:
- Raw cashews
- Raw almonds
- Almond flour
- Garlic powder
- Onion powder
- Black pepper
- Fine salt
Feel free to customize based on what you like with optional seasonings such as basil or nutritional yeast. Or add Italian seasoning to make delicious Italian breadcrumbs!
Instructions
This recipe really can't get any easier as the whole thing is done in just a few minutes. Simply run the ingredients through a food processor and you'll have instant gluten-free panko bread crumbs!
- Place all ingredients in a food processor and process until crumbly.
- Use immediately or store in an airtight container in the refrigerator or at room temperature for up to a month.
Health Benefits of Almonds
Almonds are used in so many different ways, and good reason too. They're a total nutritional powerhouse! They are low in carbohydrates, high in protein, and they provide iron and calcium. They also add fiber, healthy fats, vitamin E and magnesium into your diet. Sign me up!
I love that this recipe uses both almonds and almond flour. While this recipe also uses cashews, these are essentially almond flour breadcrumbs!
Health Benefits of Cashews
The other main component of these bread crumbs is cashews. These are another favorite in my kitchen as a plant-based cook. I buy them in bulk and store them in my refrigerator in an airtight jar for up to 6 months!
Cashews are a plant-based protein and are packed full of nutrients: copper, magnesium, manganese, vitamin K, phosphorous, zinc...really, you cannot go wrong with cashews.
Bread Crumb Seasonings and Spices
Aside from the nuts, the ingredient list for these bread crumbs is really short - just onion powder, garlic powder, salt, and pepper. These are all things I'll bet you already have in your pantry! Don't you love it when something so good is also so simple?
Recipes for Gluten-Free Panko Breadcrumbs
You can use these bread crumbs in so many different ways! My number one pick: avocado veggie burgers, which have such incredible flavor and these bread crumbs make them perfect!
They can also be used for falafel night in this falafel quinoa bowl recipe or on almost any of your favorite foods.
Some other recipes to try them with for a great way to add an extra crispy exterior (and some golden brown color):
- Pecan encrusted delicata squash and quinoa kale salad with creamy maple-garlic tahini dressing
- Hemp seed crusted whole roasted cauliflower with green tahini sauce
- Baked crispy cauliflower poppers
DIY Panko Bread Crumbs with Almond Flour (Gluten-Free)
- Total Time: 5 minutes
- Yield: 16 1x
- Diet: Gluten Free
Description
Gluten-free panko-style bread crumbs are one of those basics that I always have on hand! My DIY recipe transforms raw cashew nuts, raw almonds, and almond flour (plus a few spices) into perfectly crumbly homemade bread crumbs. In 5 minutes, and with just a few pulses in the blender, these bread crumbs are ready for your favorite recipes! Yields nearly 1 cup of gluten-free bread crumbs.
Ingredients
- 1 cup raw cashews
- 1 cup raw almonds
- ¼ cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon fine salt
Instructions
- Place all ingredients in a food processor and process until crumbly.
- Use immediately or store in an airtight container in the refrigerator for up to a month.
Equipment
Buy Now → - Prep Time: 5
- Method: Food Processor
Constance says
I haven't made this recipe yet. I need to know how much this recipe makes, so I can buy enough nuts. Somebody please answer back asap! Thx have a Blessed Day.
Elaine Gordon says
Hi, Constance. This recipes make quite a bit - over one cup of breadcrumbs. It stores well in an airtight container in the refrigerator too. Please let me know how it goes for you! Best, Elaine
Jeanne says
Made these panko breadcrumbs and breaded them on turkey cutlets and served with cranberry sauce I had in the freezer (Elaine’s recipe). I also put the breadcrumbs in Buffalo chicken meatballs. Can’t wait to see how I’m going to use the rest I have in the refrigerator!
Elaine Gordon says
Thank you so much, Jeanne! I'm so glad you have been putting them to good use and enjoying! And yay for making the cranberry sauce too! Best, Elaine
Darryl says
What do you think this would taste like with cashews and peanuts? Or just cashews?
What about with King Arthur GF flour instead of almond flour?
I'm looking at recipes at bedtime and trying to avoid a trip to the store. LOL.
Elaine Gordon says
I haven't tested it with other combos like you are suggesting so I cannot really say for sure. King Arthur GF flour absorbs differently and tastes much different than almond flour - just a totally different texture. It could work in a pinch but I cannot guarantee unfortunately. LMK what you decide to do and how it goes! Thank you!