Best Gluten-free Flour For Dredging Meat?

[JenKuz]

I haven't browned any roasts or other meats since going gluten-free. Now I want to make some short ribs. All the recipes I see recommend dredging the meat. I'm trying to decide, is it better to dredge the meat in a gluten-free flour, or to forego the dredging? If the former, which one is best? If the latter, what is the best way to brown it? Any help would be MUCH appreciated.

[Lisa]

I think that when recepies call for dredging it is because you may need some "crust" in order to make a gravey or sauce.

I have found that gluten-free flour does not thicken as regular flour will. When I need to, I use corn starch to thicked. When flour is needed, I use Bob's Red Mill flour mix.

I actually, see no need to dredge. A little olive oil or corn oil will brown without the flour.

Short ribs do sound wonderful. Sometimes, I throw them in a pot and make a barbeque sauce and slow cook.......yummmm

Lisa

[missy'smom]

I make all my recipies(baking excluded) just as usual but use Bob's Red Mill All-Purpose flour. I use this for sauces and dredging etc. some have issues with Bob's I think but I'm ok with this particular product. I haven't noticed any flavor difference or texture difference. For thickening sauces where you make a roux of butter and flour and add the liquid, I use the same amount as the original recipie.

[jillb]

I think rice flour works nicely for a roux or making a cream sauce. I have not found a great mix for dredging chicken and sauting (such as lemon chicken). I do not like the Bob Mills all purpose for this. It seems to have a mushy texture. Any suggestions?

[Fiddle-Faddle]

For lemon chicken, I use either cornstarch or tapioca starch--most Chinese cookbook recipes for lemon chicken call for one or the other, anyway!

[jillb]

What about for italian dishes when you dredge the chicken such as chicken picatta, limon, and marsala?

[WW340]

I use Sylvan Border Farm for just about everything now. I bought it at my local healthfood store because they were out of my usual flour mixes, but then I ended up not using it for a while.

My husband brought home chicken pieces to fry, which I had not done gluten free before. This flour mix was all I had left, so I used it with a little tapioca flour to bread the chicken (after soaking in buttermilk) and to make the gravy.

My husband and son both told me that was the best fried chicken I had ever made and the best cream gravy. I had to agree. It was wonderful and now fried chicken is back on our menu.

I have since used it to make bread, cakes, donuts, and cornbread. All of those have been the best we have had since going gluten free.

Things made with this flour are so good that my husband keeps asking me if I am sure the flour is gluten free.

[madisonken]

The reason for dredging -- in a 3 part: flour+egg+coating recipe -- is that the flour provides something for the egg to stick to. The flour itself in these recipes does not need to brown (although it may in the short ribs recipe in question). Any light gluten free flour or all purpose flour will work pretty well. Just be sure to notice how the egg sticks to the flour before you put in in the final coating dip. I like coating chicken breasts is sesame seeds for this kind of recipe. (traditionally bread crumbs are used). I hope this helps.

[Wonka]

I don't bother dredging most meats when I sear them (with the exception of schnitzels which require it). I just find it an unnecessary step. I use sweet rice flour for thickening and making gravies. I find it works the best out of all the gluten free flours for this purpose (plus it doesn't lose it's integrity when reheated, which is a big plus).

[ek327]

We made a phenomenal chicken last night. we used cornstarch--with lots of kosher salt and fresh ground pepper, then an egg-wash, then "breadcrumbs". I use either ener-g crackers or craklebread for the bread crubs--last night, it was a combination of both. We did fry it in a combination of olive oil and butter--can also use bacon drippings. crispy, and yummy.

I have made fried chicken with pamelas pancake/baking mix--seasoned, after soaking in buttermilk for a yummy crust/skin.

I also use sweet rice flour for thickening, and it works well.

janet