<<Disclaimer: Verify this information before applying it to your situation.>> Regarding gluten free deep frying - If you're going to be doing things like french fries/chips,k then you don't need to worry. After all, they haven't got any batter. However, I've found that to make the best chips you've got to fry them TWICE - fry them for four-five minutes at ~370F ( I don't know what this is in centrigade offhand, sorry), then take them out, raise the oil to ~400F (200C) and fry them until brown, for about a minute. You'll probably find that using binding like egg in the batter for deep frying would be better... Nathan Justus [log in to unmask]