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jerseygrl

Dusting Flour Substitute Recommendation

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I am making my specialty dish for the first time since the girls have been gluten-free. Its Cog Au Vin (chicken in wine sauce)

Now, I usually dust the chicken in flour first. I think I am still going to do that, just switch the flour.

The first step is to dust the chicken with flour and then brown in butter.

Any recommendations? In my pantry is:

Potato flour

Rice Flour

Tapioca Flour

Basic Baking Mix

Would one of these be better than the other, or are there other recommendations?

Thanks!

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I usually use corn starch with good results, just don't use too much or you will have a mess on your hands. The end result is similar to using wheat flour, but taste is a little different. I want to fry chicken coated in Arrowroot starch/powder one of these days, but I have been too chicken to try it..... Arrowroot is the best thickener for soups and gravys, even better than wheat flour. Good luck.

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I usually use corn starch with good results, just don't use too much or you will have a mess on your hands. The end result is similar to using wheat flour, but taste is a little different.

I'll be using salt and pepper to when dusting. Do you think corn starch will taste significantly different, or just slightly?

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I would use the baking mix or corn flour, if you have it.

I used Zatarain's fish fri for some fish and it is just corn flour....it turns out very nicely. We have used baking mix (Pamela's) for dusting chicken before.

Good luck! :)

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I make fried chicken and fish with brown rice flour, and I can't tell any difference in taste or consistency from regular wheat flour. Fries up nice just as wheat flour does.

Best wishes to all!

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I'll be using salt and pepper to when dusting. Do you think corn starch will taste significantly different, or just slightly?

If it is just dusting, not a total drench, I think if you notice any difference in taste it would be slight. I think most Chinese restaurants use corn starch when frying chicken, that is the taste difference I am talking about. I guess I would describe the difference as it being more of an onion ring batter breading taste (minus the onion) than regular flour fried chicken taste. I have found that it still gets crispy, but it will not brown as much as regular flour, but it will brown. I think as long as there are other flavors working in the dish (like a good flavorful sauce), the corn starch will not drasticially change anything as it is a mild flavor to begin with. I have found that the other gluten-free flours/starches add a funny taste, I have yet to find a good combination of flours for frying, then again I am just too darn picky. Jodie

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I'd use rice flour or corn starch.

The only reason I'd suggest rice flour over corn starch is that rice flour has a higher temperature tolerance than corn starch. Basically, corn starch can be heated past it's thickening point and be rendered useless, whereas rice flour will act more like wheat flour.

:) Make sure to post the recipe when you're done :D

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