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Depends. If you're using it for a coating, you can crush pork rinds. That's what I use for my coconut chicken - a 50/50 mix of crushed pork rinds and unsweetened shredded coconut. Dip the chicken in beaten egg, roll in the pork rinds/coconut, then bake.
If it's for something like meatloaf, I just use an egg as a binder and don't bother with replacing the bread crumbs with anything.
Toasted rice or quinoa flour. If you're concerned about carb intake, it won't add up to much.
Although, when it comes to meatballs, meatloaf, and seafood patties, there's really no need for any flour. As long as the thing can stay together long enough to get cooked through, it'll turn out just the same.
“The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris
I sometimes make a little extra "pizza crust" and make a cracker like thing to back while I'm cooking the pizza's. I use coconut flour and almond flour when I do my crusts. RitaRose - love your pork rind idea!