<<Disclaimer: Verify this information before applying it to your situation.>> Tim, You've requested batter recipes. I have two--One is a tempura I haven't tried and the other is potato flakes which I have tried and my family likes a lot. #1.TEMPURA BATTER Combine: 3/4 c. corn starch 1/4 c. sweet rice flour 1 tsp. baking powder 1/2 tsp. salt Wash, drain and cut into bite-size pieces your fish or vegetables Cover and refrigerate til serving time. Prepare the tempura batter not more than 10 minutes before cooking! This tempura recipe came from the Seattle Gluten Intolerance Group newsletter. I saved it because I wanted to add a little corn meal and try to have onion rings once more in my lifetime! #2 CRUSTY CHICKEN STRIPS IN POTATO FLAKE COATING This works for fish too........... Mix in a non-reactive bowl: 2 Tblsp. balsamic vinegar 1 tsp. Dijon mustard 1/4 C. Olive Oil Salt to taste & pepper to taste Cut crosswise in 3/4" strips 1 # of boneless, skinless chicken breasts Dredge them in 2 beaten egg whites or 2 beaten eggs or some yogurt. Next roll them in 1 cup of dehydrated potato FLAKES ( I use Barbara's), mixed with 1/4 tsp. salt and 1/2 tsp. white pepper. Heat: 1/4-1/2 cup olive oil in fry pan and saute chicken until golden, about 5 minutes. I actually spray the pan with a GF cooking spray and add a couple tablespoons of oil. Serve: Drizzle chicken strips with dressing and serve. Enjoy! Vicki