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Eureka !

I am a big fan of Tonkatsu, a Japanese breaded fried meat dish.  It 
requires panko crumbs, which make a much crispier coating than the 
standard western bread crumb.

By sheer accident, I have discovered a way to make panko crumbs gluten 
free.  First, you make an experimental loaf of "artisanal" style GF 
bread.  This is the recipe I used:

http://forums.delphiforums.com/celiac/messages/?msg=57977.4
and here:
http://www.celiac.com/gluten-free/index.php?showtopic=43176&st=0&p=393868&#entry393868  


Then,  the loaf was wrapped and stored in the refrigerator for quite a 
while, and it dried out somewhat but it did not get moldy, which is 
something of a miracle in the GF world.  Finally, I retrieved it, and 
grated it using a Microplane 2-sided box grater (it is a standing grater 
with two very, very sharp different-sized holes - fine, and large for 
shredding cheese for pizza or that type of application.) 
http://us.microplane.com/index.asp?PageAction=VIEWPROD&ProdID=26

Using the large holes on the grater (about 1/4-1/3") the GF artisanal 
loaf grated in to nice panko-like crumbs. 

Proceed with any tonkatsu recipe from there, first dipping thin slice of 
chicken or pork in a seasoned GF flour mix (add salt, pepper, garlic 
powder), then in beaten egg, then in these panko crumbs, and fry in hot 
oil until browned.  Drain on paper towels and serve with tonkatsu 
sauce.  There are homemade tonkatsu sauce recipes on the internet which 
can easily be converted to GF.  This was a lot of work, but worth it if 
you love tonkatsu.

Enjoy,
Alice


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