Gluten-Free Panko…Rice Chex

After several years of cooking gluten-free foods–not exclusively, but often–I have tested various flour combinations as a substitute for wheat flour in baking.  I have also experimented with quite a number of substitutes for bread crumbs or panko.  Oats, corn flakes, gluten-free bread, cornmeal and ground nuts–or a combination of these–have all gone through the unofficial Fountain Avenue Test kitchen.  The one I like the best, would you believe, is Rice Chex!

Three cups of Rice Chex will crush into approximately one cup of crumbs.  I typically use my mini-processor to make quick work of the grinding, although a rolling pin and a zipper-top bag works well, too.  Another great option to the zipper-top bag is the actual bag the cereal comes in.  Although this may pose a problem with a full box of cereal, if you are getting towards the bottom of the box, this bag makes a sturdy vehicle in which to crush your crumbs.

I have used crushed Rice Chex in place of the bread crumbs in foods like crab cakes and meatloaf (oats work well in these recipes, too), but where I really think they shine is as an exterior breading.  My favorite recipe in which to use the crumbs this way is Roasted Asparagus with Panko.  Dare I say I might like this dish better with the Rice Chex?!

For my All Purpose Gluten-Free Flour Blend, which I use in almost all baking, click here.

ShareShare on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Deb Fish

    Duh, why didn’t I think of that! Thanks Ann, I’ve been racking my brain trying to come up with a cheaper solution to Gluten-Free bread crumbs which are expensive. I’ll give it a try when I make crab cakes the next time. Also can’t wait to try the asparagus recipe.

    1. Ann

      Thanks for the comment, Deb, and I hope you find them to be as useful an option as I do. They provide good crispiness and, I think, have a little more texture than the panko!

  2. Kathy Hoffman

    What a GREAT idea! Rice Chex are the only cereal myfather eats so I always have them on hand. Thank you so much for the tip.

  3. Jan

    When a recipe calls for Panko, I use almond meal. I often use the almond meal with a bit of grated [dried in a can] Parmesan cheese. But if you are dairy-free, just the almond meal works great. My non-GF boys prefer the almond meal to Panko for Parmesan Chicken.

    1. Ann

      Almond meal is a terrific option to panko. Thanks for the great suggestion, Jan…and don’t you love it when the kids like the healthier option better?!

  4. Pingback: The Fountain Avenue Kitchen – Jen’s Incredible Baked Meatballs

  5. Pingback: The Fountain Avenue Kitchen – Crispy Baked Eggplant

  6. Nika

    I want to say that when I am kicking myself for not even thinking of this. That is by far the coolest idea to stay gluten free without breaking the bank.
    Thank you so much for sharing it.