I have used it before.
I've used them before-they are larger than regular breadcrumbs but lighter and they make a very crispy fried crust. I prefer therm to regular breadcrumbs for frying.
I believe they are made from regular crustless white bread that is processed to be a flake rather than a crumb-that way it absorbs less oil and stays crispier. I read a recipe that ran bread thru a food processor using a shredding blade-then the crumbs were toasted in the oven until dried. I imagine you could make homemade glutin free panko if needed.
The recipe said lightly toast crustless bread, place in oven turned off for an hour to dry out. Crumble it up into a blender and blend to the size you want. Dry out further on a cookie sheet if desired.