Batters are a delicious and versatile option in cooking. It's a technique that provides a crispy, golden texture to food, from meat to vegetables. Most of the time, batters are made using wheat flour, which means these types of dishes are not always suitable for coeliac individuals. However, did you know there are other ways to batter your favourite foods? In this blog, we'll reveal two delicious gluten-free batter recipes.
Extra crispy chicken
Breaded chicken is an explosion of flavour in every bite and is loved for its irresistible texture. It's a very simple dish that can be prepared without Gluten. In fact, it’s as easy as buying some unsweetened cornflakes. Here’s this delicious recipe for you!
Ingredients:
– 2 cups gluten-free, sugar-free cornflakes
– 1 teaspoon garlic powder
– 1 teaspoon of onion powder
½ teaspoon salt
1/2 teaspoon black pepper
– Other dried spices or herbs to your liking
– 2 beaten eggs
– Chicken breast pieces
Steps
- Preheat the oven to 175°C and place a wire rack on a baking tray.
- In a food processor, pulse the gluten-free cornflakes until they form coarse crumbs. You can also crush them by bashing them with a rolling pin inside a bag.
- In a bowl, mix the crushed cornflakes with the garlic powder, onion powder, salt, pepper, and any other spices you like.
- In another bowl, beat the eggs.
- Dip the chicken pieces into the beaten eggs and then into the cornflake mixture, pressing gently so the coating adheres well.
- With the oven preheated to 175ºC, place the breaded chicken pieces on the baking tray rack.
- Bake the chicken for approximately 20 minutes or until golden brown and crispy. Be sure to turn them over halfway through.
- Once cooked, remove the chicken pieces from the oven and serve them with your favourite sauce. Delicious!
Fried squid rings
The best thing about calamares a la romana is their light and crispy coating, which perfectly complements the tenderness of the squid. It's a perfect appetiser that can be made gluten-free with a super simple recipe, which we'll explain below.
Ingredients:
– 500g cleaned and ring-cut calamari
– 1 cup gluten-free flour (you can use rice flour, corn flour, almond flour, or a blend of gluten-free flours)
– 1 teaspoon garlic powder
– 1 teaspoon ground black pepper
½ teaspoon salt
– 2 beaten eggs
Vegetable oil for frying
– Lemon to serve
Instructions:
- In a bowl, mix the gluten-free flour with the garlic powder, black pepper and salt.
- In another bowl, beat the eggs until well combined.
- Heat plenty of vegetable oil in a large frying pan over a high heat to fry the squid.
- While the oil heats up, dip the squid pieces in the beaten eggs and then in the gluten-free flour mixture.
- When the oil is hot, fry the calamari, being careful not to overcrowd the pan, until golden and crispy.
- Remove the fried squid with a slotted spoon and place them on kitchen paper to drain any excess oil.
- Serve the Roman-style squid hot, with lemon wedges and your favourite dipping sauce, such as lemon mayonnaise or a gluten-free aioli.
It is very important to ensure that all products used in recipes carry the “Gluten-free” label, even if they are not wheat-based. It is also essential to ensure that the food preparation area and utensils are clean to avoid cross-contamination.
And you, what battered dishes do you make at home? What ingredients do you use? We want to read you in the comments!
Article written by the El Miracle team