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shirleyujest

Adapting Chicken Piccata Recipe

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There is a "light" chicken piccata recipe (less butter) on the Foodnetwork dot com site today. Chicken piccata recipe

I want to adapt it, and it calls for flour twice, once for dredging the chicken and another portion for thickening the sauce. What do you all think about soy flour for dredging and cornstarch/water for thickening the sauce? Any better substitutes from you veteran gluten-free cooks?

Any opinion on which would complement the sauce best, quinoa or corn pasta or maybe wild rice?

TIA

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Looks yummie. In my cooking, I always substitute rice flour when it calls for flour like in making a roux or dredging. It's always worked out fine for me.

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Soy flour is made from beans and is not going to act much like a grain flour, and some super sensitive people also don't like the taste of any of the bean flours in recipes using it. I can't tell the difference but I leave garbanzp bean flour out of anything I am making for a situation where it may be served to supertasters. :rolleyes:

Rice flour, or the standard rice/tapioca/cornstarch or rice/potato/cornstarch type 3 way blends, work well for this. Even the nut meal/sorghum/amaranth/millet type blends I make would work.

Cornstarch is a standard sauce thickener and should work well. Don't use plain tapioca flour.... gummy. I like rice pasta the best but any gluten free pasta should work, but make sure you have mastered that particular flavor and brand before hand- each gluten-free pasta has its own little trick to it and can deteriorate into a sticky sodden mess if not rinsed well or if overcooked.

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I like using sweet rice flour (glutenous rice flour) for dredging and thickening sauces.

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Thanks for the tips! I did not know that about the taste of soy flour. Regarding the blend, is this something you can purchase or do you need to buy the three then make it up?

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