Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Crispy Breading Substitute?
0

13 posts in this topic

I would  like to make my own chicken tenders.  I usually used ww flour with cornmeal and spices. what would be a good sub for the ww flour?  I have coconut flour and almond flour, would one of those work?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Try Potato starch or Potato flour. The other thing I have used is Gluten Free Corn Flakes, just crush them in a plastic bag. Also marinade the chicken in buttermilk. The coating sticks better.

0

Share this post


Link to post
Share on other sites

Sounds totally crazy but works great.  I take plain white rice and grind it in my blender to make a fine rice flour.  I dip the chicken in egg and then into the ground rice and fry in olive oil.  Works great with fish too.

0

Share this post


Link to post
Share on other sites

White rice flour makes an excellent coating.

0

Share this post


Link to post
Share on other sites

I made them with a mixture of rice flour and crushed doritos. Try them with any gluten-free chip or cereal. You could try several different "flour" coatings, just put mixtures in small bowls to see what flavors you like. Then fry and taste test...yum! I was just watching a cooking show on TV, and they were making them. They said to put a little baking soda in the flour mixture to help them brown better.

0

Share this post


Link to post
Share on other sites




Not sure if this is what you are looking for exactly but I made awesome Extra Crispy chicken over the weekend.

 

All I did was dip the chicken in egg beaten with milk and then into  all purpose gluten-free flour that I seasoned to taste and then dipped it back into the egg mixture, then iback into the flour.

 

Its a little goopy this way but if you get enough flour on the second time, it stops being runny.  But your hands get all doughy :P

 

Then I deep fried the chicken and the coating was nicely crispy.

 

If you are looking for more of a panko type coating, I woudl suggest getting a gluten-free corn flake cereal and cruching it up however fine you want to.  I used natures path but found it to be a little sweet for coatingbut it wasn't horrible.  It would be better if I could find a cereal that was not sweetened but the selection is not good where i am.

0

Share this post


Link to post
Share on other sites

I do chicken tenders coated with equal parts Potato Buds and grated Locatelli Romano cheese and lightly drizzled with olive oil.

0

Share this post


Link to post
Share on other sites

Thanks for all the great ideas:) I will have to go shopping and try them all:D

0

Share this post


Link to post
Share on other sites

We usually mix almond and coconut flour with a little bit of rice flour, and rice chex crunched up, gluten free rice krispies work well too, we marinate the chicken in lemon and then egg, flour mix, egg, flour mix

If you bread it twice it comes up crispier( my father in law owned a Chinese restuarant for 20+ yrs and said secret to crispy even coating is double coat)

0

Share this post


Link to post
Share on other sites

I recently saw a cooking show where they used corn flakes for an extra crispy coating, and it wasn't even specifically for gluten-free anything. Another recipe, they used cornstarch.

0

Share this post


Link to post
Share on other sites

I have tried the ian panko and gluten-free bisquick on chicken -- both were good, but since I have to omit egg, neither was particularly crispy

0

Share this post


Link to post
Share on other sites

I took some leftover bread and grated it w/ a box grater so the "shards" were pretty big. Then I toasted it all and have what I think is gluten-free panko.

0

Share this post


Link to post
Share on other sites

I use gluten-free cornflakes all the time (every gluten eater I've ever fed them to, raves about them) - I always felt it was missing something and was constantly playing with the spices.  I then found a recipe in which you mix mayo and parm cheese in a bowl and coat the chicken (or pork chops, my favorite) with that first, then the crushed cornflakes.  Bake and enjoy!  Something about the combination is heavenly.  Ok, now I'm hungry.  I use gluten-free cornflakes as a topping for my vegetable casserole too - they are a staple in my house.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,447
  • Topics

  • Posts

    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined