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Eureka !
I am a big fan of Tonkatsu, a Japanese breaded fried meat dish. It
requires panko crumbs, which make a much crispier coating than the
standard western bread crumb.
By sheer accident, I have discovered a way to make panko crumbs gluten
free. First, you make an experimental loaf of "artisanal" style GF
bread. This is the recipe I used:
http://forums.delphiforums.com/celiac/messages/?msg=57977.4
and here:
http://www.celiac.com/gluten-free/index.php?showtopic=43176&st=0&p=393868&#entry393868
Then, the loaf was wrapped and stored in the refrigerator for quite a
while, and it dried out somewhat but it did not get moldy, which is
something of a miracle in the GF world. Finally, I retrieved it, and
grated it using a Microplane 2-sided box grater (it is a standing grater
with two very, very sharp different-sized holes - fine, and large for
shredding cheese for pizza or that type of application.)
http://us.microplane.com/index.asp?PageAction=VIEWPROD&ProdID=26
Using the large holes on the grater (about 1/4-1/3") the GF artisanal
loaf grated in to nice panko-like crumbs.
Proceed with any tonkatsu recipe from there, first dipping thin slice of
chicken or pork in a seasoned GF flour mix (add salt, pepper, garlic
powder), then in beaten egg, then in these panko crumbs, and fry in hot
oil until browned. Drain on paper towels and serve with tonkatsu
sauce. There are homemade tonkatsu sauce recipes on the internet which
can easily be converted to GF. This was a lot of work, but worth it if
you love tonkatsu.
Enjoy,
Alice
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