Help! Can you substitute a gluten-free flour like Bob's Red Mill's version for regular unbleached AP flour in, say, a coating mix for fried chicken? I've never worked with it, but I recently posted a crispy chicken cutlet recipe on LND and just got a comment from someone who needs a gluten-free version. Any advice is greatly appreciated.
Recommended by Food52
7 Comments
My favorite combination for fried chicken or fried fish is mostly sweet rice flour with a touch of sorghum flour. Sweet rice flour (or mochiko) is super starchy and thus sticks to everything well. It also makes a wonderfully light and crunchy batter. Think tempura.
We add the sorghum for a bit more bite. Sometimes using only sweet rice flour makes the final result too much like tempura. If that's not the texture you're seeking, then a touch of sorghum -- which has a similar texture to whole wheat pastry flour -- helps to give it a bit more heft.
Really, though, you can't go too wrong. For dredging, you just need a flour. The gluten doesn't actually matter here.
http://www.rudisglutenfree.com/ (Mix it with a little egg and some spices and you're good to go.)
I freeze the crusts when I'm done with the loaf and when I have a bunch, I run them all through my food processor. Instant crumbs! They can also be re-frozen and kept for months when you're using just a little at a time.
I hope this is helpful. I am happy to help more if you need it. E-mail me with more questions!