After much ado, trial and error, our family has formulated our favorite gluten free flour mixture. We keep this on-hand in the pantry at all times, as well as all individual ingredients for when we make bread, of course. This is a great mixture for breading (I mean come on, what non-vegetarian 5 year old little boy does not love some tasty free range chicken fingers!?).
Please forgive me, but I'm a rebel and don't follow proper measurements, but combine these in approximation:
2 1/4 c. Brown Rice Flour 32%
2 1/4 c. White Rice Flour 32%
1 c. Potato Flour, or slightly less
3/4 c. Tapioca Flour 12%
1/4 c. Corn Flour (or Corn Starch if you're unable to find corn flour)
3-4 T. Xanthan Gum
Our son also likes it when I use Sorgum Flour in place of the Potato or Tapioca Flour but I personally think it has an ear-waxy undertone. (He and my husband think I'm insane.)
Speaking of breading, another great ingredient are the gluten free tortilla and corn crumbles from the company that makes soynut butter. I don't recall their specific name but check out soynutbutter.com -- those are fabulous helpers when it comes to gluten free breading and stuffing.
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment