Gluten-Free Panko

Gluten-Free Panko


  • 2 cups Fresh chunks white gf bread (remove crusts)


I freeze everything I bake that is gluten-free and that we don't eat the day it is baked.  For example, I used an English muffin, half of a baguette and a couple of hamburger buns for this recipe so my panko is golden.  White bread would produce white panko.  Having panko in my freezer allows me to make crunchy recipes that are gluten-free and very tasty.


Step 1
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.
Step 2
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!
Step 3
Immediately remove the bread crumbs from the oven and allow them to cool. Makes about 2 cups of panko.
Step 4
Once cooled, crumbs can be stored in the freezer, in a resealable plastic bag for as long as several months.