Low-FODMAP Recipes with Ian’s Panko Breadcrumbs!

If you recently purchased my FODMAP Life Starter Box then you would be enjoying Ian’s Allergy-Friendly Gluten-Free Panko Breadcrumbs right about now!  If you want to be a part of the next box, make sure to sign up for my email newsletter!

ian's gluten free panko

So getting back to Ian’s Panko Breadcrumbs – my my these are so delicious.  I’ve used them in low-FODMAP dishes on fish and for chicken parmesan but there’s so many more things you can do with them!  Here’s some low-FODMAP ideas you can try for your next meal!

Ian’s Panko Breadcrumbs do not have wheat or gluten, milk or casein, eggs or nuts!

Be sure to check out Ian’s Panko Breadcrumbs on their website, like them on Facebook and follow them on Instagram!


Zucchini is low in FODMAPs.  Cut up a zucchini into quarters.  Scramble an egg and dip zucchini into the egg and then into a shallow bowl filled with Ian’s Panko Breadcrumbs, black pepper and oregano.  Lightly fry in a pan with olive oil.  Pair with a lactose-free ranch dressing recipe (be sure to omit the garlic!).

Parmesan Crusted Chicken is so easy to make.  Try this recipe I found on Yummly and use Ian’s Panko Breadcrumbs.  I would use a natural brand of mayonnaise like Sir Kensington instead of Hellmann’s (you don’t need soybean oil and modified corn starch in your mayo) but that’s just how I roll 🙂

Lobster Macaroni and Cheese is one of my favorites.  Try out my recipe and then sprinkle Ian’s Panko Breadcrumbs on top!

Salmon Cakes – salmon like most proteins is low in FODMAPs (an example of a protein not low in FODMAPs would be sausage that has added FODMAPs like apples, raisins or meatballs with added breadcrumbs that are not wheat-free, gluten-free).  Salmon cakes are very easy to make and Ian’s Panko Breadcrumbs make a great compliment.

salmon cakes FODMAP Life copy2

For the salmon cakes you will need:

  • 1/4 cup Ian’s Panko Breadcrumbs
  • 1 pound skinless salmon fillet
  • 2 tablespoons lemon juice
  • green tips of two scallions
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive or coconut oil
  • 7 ounces lactose-free sour cream
  • a few sprigs of fresh dill

For the salmon cakes:

  1. In a food processor, pulse the salmon, green tips of scallions, 1 tablespoon lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
  2. Mix in the bread crumbs and form into 7-8 patties.
  3. Heat the olive oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Top with a dollop of sour cream and finely chopped scallions. Serve with a side salad.

For the topping:

In your food processor combine dill, sour cream, lemon juice, and a pinch of salt.  Pulse until blended and dollop onto salmon cakes.  Serve alone or with a side salad.

This recipe was originally written by Lauren Hendrickson and adapted to be low-FODMAP.

Buy Ian’s Panko Breadcrumbs at your local natural foods store or here on Amazon!

Enjoy and let me know what you’ve made with your Ian’s Panko Breadcrumbs! ~Colleen



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I'm Colleen Francioli, a certified nutritionist and author with a focus on helping people with IBS, other functional gastrointestinal disorders (FGIDs) and food intolerances. I once suffered from IBS and have since found life balance with the low-FODMAP diet, an elimination diet developed in Australia, proven to help relieve symptoms of IBS.

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