I am looking to make Arancini gluten free & vegetarian. What can I use to replace the coating breadcrumbs?
Susan W is a trusted source on General Cooking.
Paleo folks usually turn to ground almonds in place of breadcrumbs.
Whole Foods sells gluten free panko
Pretty sure I saw a couple of varieties (plain and maybe two other versions) of gluten free Panko from Ian's
ygc, i have seen quinoa roasted (dry and with evoo i think)and used on top of a salad and a cassoulet in place of breadcrumbs. You might try them as a coating on a sample supli. Or maybe sesame seeds?
Thank you for all your replies. Gluten free panko and almond are a good substitute. Le Bec Fin, I had dry quinoa before and it is delicious, I would love to find out how to do that? I though of sesame seeds but I am not sure how the flavor will combine with the Parmesan in the arancini?
In the meantime I did some search in the internet and someone was using crumbed rice cakes, just putting rice cakes in the mixer. Does anybody have any thoughts on how that might work?
you can toast quinoa without cooking it first and it makes a nice crunchy topping. Just rinse, drain, and dry it a little, then put over medium heat in a flat layer in a frying pan. It doesn't take long, maybe 5 to 8 minutes depending on how wet it went in to the pan.
I like Ian's GF Panko breadcrumbs the best. Some other brands are awful and basically cornmeal, not breadcrumbs at all. Another alternative is to make your own in the food processor by using dried out GF bread slices. Just put them on a baking sheet and let them sit out for a day or lightly toast them in a low temp oven.
I've used GF rice crisp cereal - similar to Rice Krispies, which aren't GF. I just pounded them in a zip bag a few times with a mallet. Work as a good substitute for panko. I've put them in a food processor when I need super fine bread crumbs.
ygc, the ground rice krispies sound like the easiest thing to try. But here is a link to the cleaning and toasting of quinoa. The quinoa is edible as is-after it has toasted and popped.
Thank you for your replies, yesterday I did some testing with your recommendations: almonds, sesame seeds, rice cakes (and I actually found gluten free rice cake with quinoa). As I am in France I couldn't find the Gluten free panko. They were all good substitutes, and the rice cakes worked out pretty well, most similar to breadcrumbs.
Le Bec Fin, you forgot to post the link for toasting quinoa, I am really interested in that.
just added in how I do it above
June is a trusted source on General Cooking.
You could grind up some gluten-free bread.
Thank you healthierkitchen, I will try that.
How about a light coating of ground flaxseed (linseed)? I have never used them as breading when frying, but I have used them as a breadcrumb substitute in other recipes where the breadcrumbs are incorporated into the dish.
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