Gluten-free replacement to coat something with before roasting, to obtain crust
A recipe calls for coating (slightly cooked) fennel bulbs in flour before roasting them, presumably to obtain a bit of a crust. Is there anything I could coat them with that is gluten-free?
Best Answer
Rice flour should work well for this; it produces very crispy crusts.
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What can I use to bind gluten-free flour?
The three most commonly used binders in gluten free recipes are xanthan gum, guar gum and psyllium husk. You don't need to understand the science of these ingredients to use them but a little bit of knowledge may improve your gluten free baking and result in more happiness in your kitchen.How do you grease a gluten-free pan?
Be sure NOT to use a pan release spray or mixture that contains flour. Instead use butter or shortening to grease the pan and line with parchment paper. (Paper butter wrappers work great for lining pans too!)How do you keep gluten-free dough from sticking?
sprinkle the dough with a bit more rice flour and cover with a sheet of plastic wrap. you may have to pat the sides to round them off. Peel back the plastic and sprinkle with a bit more flour so that the plastic won't stick as your roll it thinner.How do you make gluten-free baked goods less crumbly?
Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.More answers regarding gluten-free replacement to coat something with before roasting, to obtain crust
Answer 2
I like nuts that are finely chopped, kinda like bread crumbs. Almond flour will perhaps work as well.
Answer 3
The last time I made "breaded" chicken, I had some spare lentils leftover and decided to pulse them in the food processor and try using them (not quite to a fine powder, but closer to that than whole). The result was delicious, a little bit of a nutty flavor, and a great crunch.
Answer 4
I would consider using potato flour. It gives a coating sort of like the outside of a chip (french fry).
Answer 5
Grits, which is to say coarsely-ground corn. Also try masa, which is very finely-ground corn. You can find masa in Mexican grocery stores.
Answer 6
Actually, what I usually use at home is chickpea flour. It has a neutral flavour, generally, and gives a nice brown coat to my pakoras.
Answer 7
I'd use corn starch. It's gluten free and I use it as part of (although not all of) my fried chicken coating for extra crispiness.
Almond meal is another alternative.
Answer 8
Bean flour, usually from lentils is a very good gluten free replacement for many things (except in baking). It's very popular in a lot of Indian food.
Answer 9
@Nick is correct. Gram flour (milled from chickpeas) is used extensively for 'crunch' with fried stuff. It does have a taste of its own which although tasty, doesn't necessarily go with everything. But its definitely worth a try.
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