Gluten Free Breading Mix Recipes

GLUTEN-FREE FLOUR MIX

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.

GLUTEN-FREE BREADING AND GRAVY MIX

Steps:

• Combine white rice flour, brown rice flour, cornmeal, potato starch, cornstarch, onion powder, seasoned salt, multi-colored pepper, sea salt, and paprika in an an airtight container or resealable plastic bag.

GLUTEN-FREE BEER-BATTERED FRIED FISH

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, sugar, cayenne pepper, garlic powder, onion powder, salt, and pepper.
• Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick (it should be a bit runny, but you shouldn't be able to see the fish through it).
• Heat the oil over medium heat in a large skillet to 375 F. If you don't have a thermometer, you can tell if the oil is hot enough when bubbles form around a chopstick or skewer when it is placed in the oil.
• When the oil has come up to temperature, dip the fillets in the batter one at a time making sure both sides are coated. Hold above the bowl to let excess batter drip off.
• Carefully place fish in the hot oil and fry for 3 minutes or until the batter has set. Fry the fish in batches of 2 to 4 pieces at a time, depending on the size of the skillet.
• Using a spatula, turn and cook for another 3 to 5 minutes or until golden brown. If you have an infrared thermometer, use it to check the fish, which should be at 145 F (a conventional instant-read thermometer won't work because the fish is too thin to take an accurate temperature). Otherwise, take a peek inside with a thin knife. The fish should be white and opaque when done.
• To keep the first batch warm while you fry the remaining fillets, transfer to a rimmed baking sheet and place in a heated 250 F oven for up to 20 minutes. Finish frying the rest of the fish.
• Drain on paper towels and serve while still warm.

ERIKA'S ALL PURPOSE GLUTEN FREE FLOUR MIX RECIPE

Steps:

• Pour all of the ingredients into an extra large bowl and mix until well incorporated - this will take about 3-5 minutes with a whisk. Do not skimp on the mixing... otherwise, the ingredients will not be blended appropriately and will not achieve the same results.

GLUTEN-FREE FLOUR

Steps:

• Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl.
• Store flour blend in an airtight container.
• Shake the container before using in case any gluten-free flours have settled.

GLUTEN FREE BREADING MIX

Steps:

• Mix all ingredients together.
• To use, spoon out the amount needed to coat meat. Meat/fish can be dipped in milk and beaten egg before dredging for a thicker, crispier coating.
• Store any unused mix in an airtight container in a cool, dry place, or freeze.

GLUTEN-FREE FLOUR MIX

Steps:

• Combine all of the ingredients in a large, airtight container, shake well, and use within 6 months.