I was so happy to discover that we started carrying a product at the store: Ian's Gluten-Free Panko. I love panko and I really miss it from my "eating wheat days." I had been struggling to find a good substitute. I tried crumbling up gluten-free crackers and making my own breadcrumbs out of homemade bread, but it just wasn't the same. Lo' and behold, here's my substitute! Here are the ingredients: rice flour, xanthan gum, salt, leavening (sodium bicarbonate, gluconolactone), canola oil, sugar, yeast, ascorbic acid. It does have sugar, but it has 0 grams of sugar per serving, so it's really just a trace.
I immediately thought of one of my favorite salmon recipes: Panko Parmesan Salmon. It's one I came up with myself and it's so easy to make. In fact, I was ready to post the recipe using cracker crumbs, but now I don't have to! I can share the original recipe with you.
02/25/13 Update: Unfortunately, this product did not agree with me. :( I shouldn't have assumed that the "rice flour" was white rice flour. I'm wondering if it is brown rice flour with the way I reacted to it. It's a disappointment, but I will think of something else to use for this recipe, probably homemade breadcrumbs. I'll post when I figure it out!
05/01/14 Update: I'm pretty sure now that what I was reacting to was the xanthan gum!
Gluten-Free Panko Parmesan Salmon
4 - 4 oz. salmon fillets
1 1/2 tablespoons fresh lemon juice
salt and pepper to taste
1/2 cup Ian's Gluten-Free Panko
1/4 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
1 teaspoon Italian herb seasoning
- Preheat oven to 400°F.
- Lightly grease a 13”x 9” baking pan. Place salmon in pan and evenly sprinkle with lemon juice. Season salmon with salt and pepper.
- In a medium bowl combine the Panko, Parmesan cheese, olive oil and Italian seasoning. Sprinkle mixture evenly over the salmon.
- Bake for 15 to 20 minutes, until topping is lightly browned and salmon easily flakes with a fork.