If you need a substitute for Panko breadcrumbs because you donāt have any or canāt buy them, then make this recipe.
If you canāt buy and are looking for a substitute for Panko Breadcrumbs. Here is a great alternative that you can easily make at home.
Estimated cost:
About This Recipe
This substitute for panko breadcrumbs is better than the other suggestions out there, like using crushed tortilla chips, crushed potato chips, sesame seeds, chopped nuts, stuffing mix, and cracker crumbs.
These substitutes change the dish because they have different flavors and textures.
What are Panko Breadcrumbs?
Panko bread crumbs are crumbs made from Japanese milk bread. This white bread is super soft and slightly sweet with a neutral flavor.
The crumbs are made by oven baking crustless white bread until it is dry and still pale in color.
This substitute for panko breadcrumbs takes about 30-40 minutes from start to finish to make and uses white bread.
If you are pushed for time or donāt have the time to make this panko substitute, use regular breadcrumbs.
Ingredient Notes
White bread ā Use plain white sliced bread, white loaf bread, or white buns. It can be fresh or stale but not moldy.
If you wanted the crumbs to be more like the authentic Japanese bread crumbs, you could always make Japanese milk bread for this recipe.
Making Panko Breadcrumbs
Step 1 āĀ Remove the crusts from the bread. The crusts can be discarded or used with other bread to make regular breadcrumbs.Ā
Then cut or tear the bread into small pieces and place it into the bowl of a food processor.
Step 2 āĀ Process the crumbs until you get a texture you like, which could range from fine to large. (If you donāt have a food processor, see our post on how to make breadcrumbs without a food processor).
We usually make a medium / large crumb. We find this size good for the cooking we do. These can then be ground down to a fine crumb if needed.
Step 3 ā Spread the fresh crumbs onto a rimmed baking tray in a layer that is not too thick. If the crumb layer is too thick, it will take longer to dry out. And there is a chance of the crumbs turning brown because of the extended time in the oven.
Step 4 ā When done, remove the trays from the oven and allow the panko crumbs to come to room temperature.
Step 5 ā Transfer the crumbs to a ziplock bag, squeeze out the air, seal and then use your fingers to crush any chunky pieces of crumbs into small pieces.
Recipe Tips For Success
- You can use either fresh or stale bread but donāt use bread that has gone moldy.
- For best results, donāt overfill the trays with crumbs. It is best to have a thin layer of crumbs on a tray for baking rather than a thick layer for faster drying without browning.
- Avoid overbaking breadcrumbs because they should remain white.
- Occasionally stir the crumbs with a fork to move them around on the trays during baking for even drying.
- The baking time is just a guide because oven temperatures do vary.Ā
- You can tell when the breadcrumbs are ready by feeling them. Pick up some crumbs and rub them between your fingers. They should feel dry and crumbly if not bake them for a little longer.
Frequently Asked Questions
Panko vs Breadcrumbs
How do Panko bread crumbs and regular bread crumbs differ?
Panko breadcrumbs are crisp, white, flaky, and unseasoned breadcrumbs made from crustless Japanese milk bread (also known as Hokkaido bread). They come in several different crumb sizes ranging from fine to extra large.
Regular breadcrumbs are fine light golden brown crumbs made from bread and the crusts and be plain or seasoned.
Yes, you can! Just use it like you would regular breadcrumbs.
Yes, you can! Just use it like you would regular breadcrumbs.
How To Use
Here are some ways you can use this substitute for Panko breadcrumbs:
- Use it as a stuffing for crab cakes, stuffed peppers, and tomatoes.
- Use it as a breading to coat fried ice cream, onion rings, apple slices, pineapple rings, cutlets, or cheese sticks.
- Use it as an extender in meat patties, meatballs, or homemade sausage.
- Or hydrate the dried crumbs to make fresh breadcrumbs.
How to make fresh breadcrumbs from Panko
Did you know that you can make fresh breadcrumbs made from Panko breadcrumbs?
Hereās how you do it. Take a cup of dried panko crumbs and place it into a medium-sized bowl. Stir in 1-2 teaspoons at a time of room temperature water with Panko breadcrumbs.
You will only need to add enough water for the crumbs to become soft. But do be careful not to add too much water because you will end up with a soggy mess.
If you have added a little too much water, add some more dried crumbs to soak up the excess.
Use fresh breadcrumbs like this as a casserole topping. If you like, season the breadcrumbs with dried herbs or other flavors like garlic and onion finished with grated cheese over the top.
Storing & Freezing
Store Panko breadcrumbs in an airtight container or a zip lock bag with the air squeezed out.
They can be stored in the fridge for up to one month or frozen for up to three.
Frozen breadcrumbs take very little time to thaw and can be used straight from the freezer.
Other Recipes
I do hope you try this recipe for making a substitute for panko breadcrumbs. If you do, please come back and leave a comment below because I would love to know how you went.
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Printable Recipe
Substitute For Panko Breadcrumbs
EQUIPMENT
- Food processor
- 1-2 shallow rimmed baking trays
INGREDIENTS
- 280 grams 10 ounces bread, sliced or loaf bread
INSTRUCTIONS
- Preheat the oven to 150Ā°C (300Ā°F)
- Remove the crust from the bread and discard (or keep to make regular breadcrumbs).
- Cut or tear the bread into small pieces and place it into a food processor.
- Process on high speed for about a few seconds or until the bread resembles medium crumbs.
- Transfer the crumbs to the baking trays spreading out into an even thin layer.
- Place into the oven and bake for 5 ā 10 minutes ā use a fork to stir the breadcrumbs, bake for 10 ā 15 minutes, or until the breadcrumbs feel dry and are still look white. Stir the crumbs one or two times more as they are drying.
- Remove from the oven, leave the breadcrumbs on the trays to cool.
- Place the breadcrumbs into a zip lock bag, squeeze out as much air from the bag as possible, seal, then gently massage the bag to break down any large pieces of crumbs so that you end up with a fine to medium grain breadcrumb.
- Transfer the breadcrumbs to an airtight container for storage.
Notes
- You can use either fresh or stale bread but donāt use bread that has gone moldy.
- For best results, donāt overfill the trays with crumbs. It is best to have a thin layer of crumbs on a tray for baking rather than a thick layer for faster drying without browning.
- Avoid overbaking breadcrumbs because they should remain white.
- Occasionally stir the crumbs with a fork to move them around on the trays during baking for even drying.
- The baking time is just a guide because oven temperatures do vary.
- You can tell when the breadcrumbs are ready by feeling them. Pick up some crumbs and rub them between your fingers. They should feel dry and crumbly if not bake them for a little longer.
Good to know because I can’t always find Panko breadcrumbs.