<<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
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