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Member Since 17 Aug 2012
Offline Last Active Mar 09 2013 04:42 PM

Posts I've Made

In Topic: How To Make Gluten Free Flour More Elastic?

09 March 2013 - 04:40 PM

I have a product that I bought a while ago but did not try so I am not sure exactly how well it works but it is basically a gluten free gluten additive for gluten-free Flours. 


It is from Orgran and the product is actualyl caleld Gluten Free Gluten now that I am looking at the package.  Supposedly it gives gluten-free flours "workability and versatility"


From the packaging - Thsi product will provide structure and will mimic the physical protein found in wheat in a way that will allow you to make a dough or batter with similarities and consistencies to wheat based ingredients.


Hope that helps.

In Topic: gluten-free Batter For Jalapeno Poppers?

09 March 2013 - 03:45 PM

You could try just dipping the popper into an egg and milk mxture and then into seasoned AL gluten-free flour.  I have nto had any luck with batters and deep frying.


Every time the batter seems to run off and through the fry cage so when I am done all I have is fried food with the batter lying  at the bottom of the fryer :P

In Topic: Crispy Breading Substitute?

09 March 2013 - 03:42 PM

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.

In Topic: gluten-free Pyrogys (Perogies)

09 March 2013 - 03:37 PM

Ummmm, so tell us what you did and we'll tell you how to turn it into an EGG ROLL?!?!! :rolleyes:


LOL it was too crispy for that even.  It was more like a dried out taco.  One bite and it disintegartes into shards.

In Topic: Spring Rolls?

09 March 2013 - 03:35 PM

No, I've just read people say they've used those rice paper rolls to make baklava.
Always a good idea! :lol:


I heard that you can do this too :P


I was thinking that rice paper might work as a replacement for phyllo