Homemade Panko Bread Crumbs
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
8 cups
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Calories
206 kcal
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Course
Main Course
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Cuisine
Japanese
Homemade Panko Bread Crumbs
Description
The process begins by removing crusts from white bread and grating or quickly processing the bread into flakes. These flakes are spread on parchment-lined baking sheets and baked at a low temperature just long enough to dry them without allowing browning or toasting. Proper drying ensures the panko remains light and crisp rather than dense or hard.
After cooling, the panko crumbs can be stored in airtight glass jars for up to three months. The recipe notes suggest that for gluten-free needs, gluten-free bread or crushed gluten-free cereals like rice or corn Chex can be substituted, maintaining similar texture and crispness. The key to good panko is avoiding over-processing and careful baking to retain the signature light texture.
Ingredients
- 22 ounces white bread you can use a different sized loaf of bread
Instructions
- Preheat the oven to 350°F (150°C).
- Remove crust from bread.
- Grate bread by hand or pulse 1 to 2 times in a food processor.
- Place bread onto a baking sheet lined with parchment paper.
- Bake for 5 to 7 minutes. Be extra careful not to let the panko brown.
- Remove Panko bread crumbs from the oven. Let cool and store in glass jars.
Notes
- Process bread gently to achieve light, airy flakes rather than fine crumbs to maintain proper texture.
- Watch the panko closely while baking to prevent browning, ensuring a pale, crisp finish.
- Store dried panko in an airtight container in a cool, dry place for up to 3 months.
- For gluten-free panko, substitute with gluten-free bread or crushed gluten-free cereals such as rice or corn Chex.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 382mg | 16% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Calcium | 203mg | 20% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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