Better Gluten Free Batter

We’re always experimenting, that just how we are! We’ve found two issues with the various GF Batters. If you use Egg as a binder, it sticks, but it’s very heavy. If you use just Cornflour etc. there’s no protein to ‘Fix’ the batter as it hits the hot Oil. As a result you end up with lots of particulates in the Oil. These burn the next time you fry and ruin the Oil.

I think we’re found a fix!

These measures made enough better for 2 Cod Loin fillets and 6 Garlic button Mushrooms. But as long as you scale 1 / 5 - Gram Flour / Cornflour it should work.

Ingredients:-

1 Tbsp of Gram Flour
5 Tbsps of Cornflour
Salt & fresh ground Black Pepper to season
2 Tsps of Baking Powder
2 Tsps of Turmeric
Soda Water

Additional Cornflour to dredge

Method:-

(1) Add the dredging Cornflour to a bowl.
(2) Set your fryer to 160c and allow to heat up.
(3) Mix the main batter ingredients dry.
(4) Add enough Soda Water to make a batter which will stick.
(5) Dredge to items you intend to Batter in the Cornflour.
(6) Fry until floating and golden brown in batches.
(7) remove each batch to drain.
(8) Re-dunk to re-heat just before serving.

The excess batter formed Scraps and floated making preserving your Oil much easier. Although this seems a low frying temperature the protein in the Gram Flour will burn at 180c and the batter will be dark and slightly bitter. But both the Fish & the Mushrooms held their moisure and the Garlic Butter stayed in the batter. Also the few Battered Mushrooms left this morning would easily have refreshed with another brief frying - Bonus!