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Tue, 28 Jul 2009 16:58:07 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Hi All--

Once again, I'm late getting this summary out...my apologies. My post was
rejected yesterday for length, so there's another summary following. My
original
post was a request for recipes for "crispy" fried chicken coating using only
what flours we might have on hand - not a mix I would have to buy especially
for fried chicken.

Thanks to everyone who replied! There were tons of suggestions... I'll be
eating a lot of fried chicken!  ~~Ayn in Alabama
_____
I mix up some corn meal and amaranth flour; or corn starch and amaranth(or
bean flour); I drag chick thru milk/egg beaten,then coat with either of
above. It works best if dipped into deep fryer(little fry daddy works fine).
Can gook to your desired crispness. If want to rid of some of the oil, just
dip in fryer, then place in pan with cooking racks inserted so oil drips
off, and finish off by baking. I choose these flours for the added
nutritional benefits.
_____
Corn flour (finer ground corn meal) works well...tastes even better with 1/2
almond flour.
_____
Hi, you asked about a chicken flour coating, I have used corn starch and it
seems to work well. [4 people recommended this]
_____
I use my Betty Hagmans gf flour mixture (potato starch, tapioca starch, and
white rice flour).  I add a good amount of corn starch and my seasoning.
Then I dredge my chicken in buttermilk.  Put flour mixture in a ziplock
bag.  Dump a number of pieces in the bag and shake.  Then place on platter
and put in refrigerator for 1 hour. (about)  It is so good and crisp.  My
husband said my chicken is better now than before going gf.  By holding in
refrigerator for 1 hour..coating does not come off when you fry it.  For
seasoning I use salt, pepper, Lawerys seasoned salt, onion salt and garlic
powder in various amounts.  That is my preference.  You use what you like.
The success of the mixture is the corn starch I think.  Let me know how it
works for you.
_____
Glad to help, and you have the book already. In my Gluten Free Trina,
 Christmas Edition or any other of my books there is my Trina's Rice Flour
Mix #1 recipe. This is a great dredge for any fried meats, chicken, or for
baking. I use this mix, add a bit of salt and pepper and some spices I like
and then
dredge the chicken in it and bake or fry. My husband loves this for liver
and onions. (If you like liver that is) Makes nice and crispy.

You can also use straight chick pea flour, but it gives a flavor difference.
_____
For coatings, I always use Bob's Red Mill All Purpose Baking Mix. I don't
like it for baked good since it has the bean flours, and I don't like that
taste. But it's really good for coating fish, chicken, pork chops, etc.
Good luck [5 people recommended this]
_____
I dip my chicken in buttermilk or egg or both.  Then I coat it with 365
All-Purpose Baking Mix from Whole Foods.  I have used Kinnikinnick's All
Purpose White Flour and 'Cause Your Special's all purpose flour.  I season
my flour with salt, pepper and McCormick's Season All to taste.  I fry it in
oil just as I did before I was diagnosed (That was 13 years ago.)  I think
it tastes the same and so do all who eat it whether gf or not.  A black iron
skillet works best for me but I use non-stick too.

I also make southern cream gravy by putting a heaping tbsp of cornstarch
with salt and pepper in a 2 cup measure and heat it in the microwave in 1
minute intervals until it is creamy stirring between each minute.
_____
My sister-in-law just uses rice flour.  Her fried chicken is wonderful.
_____
Here's the recipe from The First Year: Celiac Disease and Living Gluten-Free

Jules's Nearly Normal All-Purpose Flour Mix (Page 48)
  1 part fine white rice flour
  1 part potato starch (not potato flour)
  1 part corn starch
  1/2 part fine corn flour
  1/2 part tapioca starch
  1 teaspoon xanthan gum per cup of flour mix

She recommends putting the ingredients into a ziploc bag to mix. Otherwise
you may have a fine dust all over your kitchen. In the book she recommends
some substitutions in the event that you have an allergy and can't eat one
of the main ingredients above. The author has two web sites that may be
helpful:

http://www.nearlynormalcooking.com/httpdocs/index.htm
and
http://www.julesglutenfree.com/
_____

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