Jump to content

  • 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):

gluten-free Batter For Jalapeno Poppers?

kristenloeh

Recommended Posts

kristenloeh Community Regular
kristenloeh
Posted

Does anyone have a gluten-free batter recipe for jalapeno poppers? Trying so hard to find one for my dad because he misses making them. All I can find are bread crumbs or bacon. Grrr.

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

Celiac.com Sponsor (A8-M):


GottaSki Mentor
GottaSki
Posted

I use something to batter things like that --- the recipe is missing from my notebook -- but I'll find it -- basically I use pamela's bread mix then add stuff to make it thinner. PM to remind me if no one else pops on with a solution.

kristenloeh Community Regular
kristenloeh
Posted
  • Author

That would be very much appreciated, thank you. :)

kareng Grand Master
kareng
Posted

Have you googled gluten-free poppers or onion rings? Something like this? Lots of people make poppers with a bread crumb outside so that's why you might find that.

Open Original Shared Link

  • 3 weeks later...
kristenloeh Community Regular
kristenloeh
Posted
  • Author

Yeah, I did. I don't want to use bread crumbs though, I want to try and get the batter to be as close to the real deal as possible. Deep frying things with bread crumbs just isn't the same. I'm from the south originally, I miss my old deep fried goodness. :P

shadowicewolf Proficient
shadowicewolf
Posted

The only other way i can think of is to experiment.

kareng Grand Master
kareng
Posted

Open Original Shared Link

Down a ways on the page is her recipe for onion rings made with a batter. Might work.

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

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
ajnemajrje Newbie
ajnemajrje
Posted

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

kristenloeh Community Regular
kristenloeh
Posted
  • Author

Open Original Shared Link

Down a ways on the page is her recipe for onion rings made with a batter. Might work.

 

Thanks! I will try it soon and report back to you guys! :)

love2travel Mentor
love2travel
Posted

All I use for this type of dish is a tempura batter which is naturally gluten free, anyway.  White rice flour and club soda (beer is better if you have a gluten-free version you like).  Mix but allow some lumps.  This is best deep fried.  Don't forget to season lots!

GottaSki Mentor
GottaSki
Posted

All I use for this type of dish is a tempura batter which is naturally gluten free, anyway.  White rice flour and club soda (beer is better if you have a gluten-free version you like).  Mix but allow some lumps.  This is best deep fried.  Don't forget to season lots!

 

Oh my goodness....I love you... L2T - so simple...going to try with left over beer purchased for "Pat".  So glad I popped on this evening :)

love2travel Mentor
love2travel
Posted

Oh my goodness....I love you... L2T - so simple...going to try with left over beer purchased for "Pat".  So glad I popped on this evening :)

 

Do try it if you have not.  Tempura is classic, simple and as already said gluten free anyway.  So fabulous with fondue, calamari and so on.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Jmartes71's topic in Dermatitis Herpetiformis
      2

      Skin issues

      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr. https://my.clevelandclinic.org/health/diseases/morgellons-disease
    2. nancydrewandtheceliacclue
      - nancydrewandtheceliacclue replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      4

      Celiac flare years after diagnosis

      Hi Trent, no dairy. Other than good quality butter. I have been lactose free for years. No corn, sugar, even seasonings and spices. I don't eat out. I cook my own food.
    3. trents
      - trents replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      4

      Celiac flare years after diagnosis

      @nancydrewandtheceliacclue, are you consuming dairy? Not sure if dairy is part of the carnivore diet.
    4. nancydrewandtheceliacclue
      - nancydrewandtheceliacclue replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      4

      Celiac flare years after diagnosis

      Hello Russ! Thank you so much for your reply. I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal...
    5. Russ H
      - Russ H replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      4

      Celiac flare years after diagnosis

      The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,046
    • Most Online (within 30 mins)
      10,442
    Urquhart
    Newest Member
    Urquhart
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Skin issues

      By Aretaeus Cappadocia · Posted

      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr.  https://my.clevelandclinic.org/health/diseases/morgellons-disease
    • nancydrewandtheceliacclue
      Celiac flare years after diagnosis

      By nancydrewandtheceliacclue · Posted

      Hi Trent, no dairy. Other than good quality butter. I have been lactose free for years. No corn, sugar, even seasonings and spices. I don't eat out. I cook my own food.
    • trents
      Celiac flare years after diagnosis

      By trents · Posted

      @nancydrewandtheceliacclue, are you consuming dairy? Not sure if dairy is part of the carnivore diet.
    • nancydrewandtheceliacclue
      Celiac flare years after diagnosis

      By nancydrewandtheceliacclue · Posted

      Hello Russ! Thank you so much for your reply.  I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal allergy inflammation be contributing to my celiac inflammation? I am so careful, there is no way I could ingest gluten. For example, couple of months ago I tried a cough drop that says it was gluten free. I checked ingredients, it seemed fine. But just taking one of those caused me to have nausea, vomiting, and the same extreme abdominal pain. Have you ever heard of anyone else having symptoms like mine after being diagnosed celiac and strictly gluten free? The last episode I had like this was yesterday, after I ate a certified gluten-free coconut macaroon with a little chocolate on it. I have eaten coconut and chocolate before with no issue,  so I didn't see how I could all of a sudden have such a strong response. 
    • Russ H
      Celiac flare years after diagnosis

      By Russ H · Posted

      The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting. I don't think that touching or throwing bread around would lead to you ingesting enough to cause a reaction. There are case reports of farmers with coeliac disease reacting to the dust from gluten-containing animal feed but they were inhaling large amounts of dust over a long period of time in barns. Perhaps you episodes are caused by a reaction to something other than gluten? Have you had your antibody levels checked to see whether you are still being exposed to gluten?
×
×
  • Create New...