Gluten free panko crumbs
Gluten free, vegan, xanthan gum free, corn free
Equipment
- Food processor
Ingredients
- 90-110g + rice crackers (plain or flavoured, see notes)
Instructions
- Roughly break up the rice crackers into your food processor. Blitz until the rice crackers become a fine crumb - you can push it a little further than you'd think.
- If you are deep frying with the crumb, transfer it to a frypan and place over a medium heat. Dry toast the crumb for 5-7 minutes or until golden brown. Immediately transfer it to a baking tray and spread to cool it. Once cooled, transfer to an airtight container ready for use.
Notes
- This recipe uses rice crackers like the ones pictured in the body of the post. I haven't tested rice cakes or any other puffed rice product. I have tested rice cereal in my other crumbed recipes and find this is much superior in terms of crispiness and sticking power.
- I have tested Sakata, generic brand, Fantastic and Peckish brand rice crackers. I personally didn't rate Peckish because they tasted quite ricey but that might just be me.
- In my experience, the crumbs take a moment to brown and require a well heated pan. I find this quite handy because it allows me to cook whatever I am making without the fear of burning the crumb.
- Interestingly, I find this panko browns when you fry something breaded in a skillet but it doesn't brown if you are deep frying. When deep frying, you will need to brown the crumb prior to use if you want it to look like a regular panko crumbed product.
- You can make as much or as little as you like. A 90g packet of rice crackers makes about 80g panko. I'd recommend a double batch of panko (ie: 2 X 90g packets of rice crackers) for making my gluten free arancini.
- I found 100g was enough to generously crumb 2 fillets of fish. Use this a loose guide for how much you'll need.
- Something I love about this method is that you can simply keep some extra rice crackers in the pantry for when the mood strikes or if you run out of your first batch. It is so quick and easy!
- I don't recommend stale rice crackers though. They soften and don't have the crisp snap of fresh ones. What do I mean by stale? I mean the half packet that hasn't been in an airtight container. A fresh sealed packet should remain fresh if unopened, but a packet that has been lying around unsealed will start to stale and the rice crackers will lose their crispiness.
Tried this recipe?Let us know how it was!