Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Any frying/baking substitutes for flour?

mystic

By mystic
in Gluten-Free Recipes & Cooking Tips

 Share

Recommended Posts

mystic Enthusiast
mystic
Posted

For chicken and fish I have always dipped them in regular all purpose flour or breadcrumbs but seeking a healthier option, any ideas please?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted
37 minutes ago, mystic said:

For chicken and fish I have always dipped them in regular all purpose flour or breadcrumbs but seeking a healthier option, any ideas please?

Almond flour is a VERY common one, look up recipes yourself, I have used coconut for a softer breading, works well, I have a customer at my bakery who claims she loves dipping her chicken in chia seeds then frying them...bit extra crunchy.
I have used bean chips like Beanitos and Beanfields flavored chips pulsed in a food processor for breading (like using dorritos).
There are several companies that make gluten free breading like Ian's makes a panko like breading for extra crispy ones, there is another that makes a extra crispy pre seasoned almond one.

DID you know that some fast food chains use rice flour on their fried chicken?

mystic Enthusiast
mystic
Posted
  • Author

Those are indeed great ideas, thank you very much! Will look into the gluten free breading.

ravenwoodglass Mentor
ravenwoodglass
Posted

I like Tom Sawyer flour for stuff like meats and scalloped potatoes and use Pamela's Mix for baked goods.

mystic Enthusiast
mystic
Posted
  • Author

I have my eyes on Panko's which also looks like I can pick up at any Target store

Open Original Shared Link

 

Victoria1234 Experienced
Victoria1234
Posted

We use gluten-free breadcrumbs or rice flour. Tried gluten-free panko and it was way too hard on my teeth!

mystic Enthusiast
mystic
Posted
  • Author

Oh, the description said it was crispy but didn't realize it would be hard, what about this one?

Open Original Shared Link

 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

For someone like you who does not need to be gluten-free, I don't think gluten-free substitutes are any healthier than gluten.  Sometimes, gluten-free is not as healthy, as they may  have less fiber and nutritents and added sugar or fat or gums to make up for the lack of gluten.

Rob S. Contributor
Rob S.
Posted

Better Batter has a great all purpose gluten-free flour. The Company's founder has 2 children with Celiac and is very careful about its products.    Its chocolate cupcake mix is awesome too.

 

Open Original Shared Link

mystic Enthusiast
mystic
Posted
  • Author

Thank you, will look into this flour

 

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
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,042
    • Most Online (within 30 mins)
      7,748
    StuartJ
    Newest Member
    StuartJ
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Gluten Sensitivity

      By trents · Posted

      @rjane, yes, it often feels overwhelming in the beginning. But let me encourage you by saying that it will get easier. You and your husband will develop, over time, a sixth sense of how gluten is typically hidden in the food supply and where it is found and you will develop an inventory of foods that you can trust and to stock your pantry with. The largest risk involves eating out at restaurants. Even if you order things that are naturally gluten free, you have no control over cross contamination happening back in the kitchen in how things are prepared and handled. Another trap is eating at other people's homes who are trying to accommodate your husband's need to eat gluten free but who lack knowledge about how gluten may be hidden in the food supply. I mean, who would expect to find wheat in soy sauce or Campbell's tomato soup? I know you aren't going to want to hear this, but you may want to consider making your kitchen entirely gluten free to eliminate the possibility of accidents and cross contamination. It would also simplify your meal preparation. Yes, I'm talking about both of you eating gluten free in the home. Many couples find this is the easiest and most practical approach to being consistent and keeping their celiac loved one safe. You might find this helpful:  
    • rjane
      Gluten Sensitivity

      By rjane · Posted

      I am not sure if they have tested him for SIBO  should I ask the hospital if they have tested him for that, there is so much to learn in the beginning I am not sure what or who to ask I am thinking the good folks on this site will help me, thanking you for your help  
    • trents
      Probably celiac but also confused

      By trents · Posted

      Keep us posted.
    • trents
      Gluten Sensitivity

      By trents · Posted

      Has your hubbie been checked for SIBO (Small Intestinal Bacterial Overgrowth)? This is not uncommon in the celiac population. https://my.clevelandclinic.org/health/diseases/21820-small-intestinal-bacterial-overgrowth-sibo
    • terrymouse
      Probably celiac but also confused

      By terrymouse · Posted

      Update: I got a call on Monday from the GI doctor's office, they had a cancellation and an appointment opened up for Tuesday. Not much time to prepare, but I went ahead and did it anyway. I haven't been gluten free at any point, but I haven't really loaded up as much as was recommended, either. It takes another 6-8 weeks to get the results, so I'd rather get it done now. I just hope it will be enough and I won't have to try again and delay it even longer. Thanks for the recommendations and thoughtful responses, much appreciated. I will be following up with my GP soon to check for nutritional deficiencies while I'm waiting on the test results.  
×
×
  • Create New...