Herb Crust
Herb Crust
Since I had an unsuccessful search for organic, gluten-free panko I decided to make my own. No, not from scratch (I have no idea how to do that nor do I want to know!) Crushed up organic crispy brown rice cereal works perfectly well. We use it as the base for our Herb Crust and Pecan Crust. There are a few companies that make crispy brown rice cereal. Our favorite is the one made by One Degree.
I am also able to control the sodium level when I make my own, which helps for those following a low-sodium diet.
We use this to replace breadcrumbs or plain panko in any recipe we might find online.
Ingredients
- 1 cup either Gluten-Free One Degree Sprouted Brown Rice Crisps, pre-crushed in a food processor by pulsing or if you’re not gluten-free use organic panko.
- ¼ cup Frontier brand Herbs de Provence or Italian Seasoning
- 1 tablespoon garlic granules or powder
- 1 tablespoon onion powder or granules
- Sea salt to taste (approximately ½ teaspoon) *
- Freshly ground pepper to taste
* If you are following a low-sodium diet leave out the salt
Directions
Want to make more to have on hand?
We often just grind up a whole box of brown rice cereal to have enough to keep on hand. One box yields about 3 cups crushed.
Proportions for a larger amount
- 1 box either Gluten-Free Crispy Brown Rice Cereal pulsed in a food processor to crush or 3 cups organic panko
- 3/4 cup Frontier Herbs brand de Provence or Italian Seasoning
- 3 tablespoons garlic granules or powder
- 3 tablespoons onion powder or granules
- Sea salt to taste (approximately 1 teaspoon) *
- Freshly ground pepper to taste
* If you are following a low-sodium diet leave out the salt