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Gluten free recipes - general

Printed From: The Blue Room
Category: Other Goodies
Forum Name: Food and Drink
Forum Discription: Eating in, eating out, and the best tipple to go with it.
Printed Date: 22 Mar 2018 at 13:46

Topic: Gluten free recipes - general
Posted By: MargiABC
Subject: Gluten free recipes - general
Date Posted: 03 Apr 2010 at 06:07
I thought I would start up a general gluten free recipe thread. I've noticed that more people are being diagnosed as gluten intolerant or as a coeliac. I like to experiment so my sister can eat food she used to enjoy. For Good Friday I cooked battered fish with chips and chilli salt and pepper calamari. We had guests for dinner and they all ate the gluten free battered fish and the calamari - they didn't know the difference.

Batter for fish

1/3 cup gluten free plain flour (I use Orgran)
2/3 cup gluten free SR flour
pinch salt
1 to 1.5 cups cold water.

1. Sift both flours into a bowl with the salt.
2. Whisk the cold water into the flour until the batter is smooth.
If too thick, whisk in a little more cold water. If too thin, whisk in a little more SR flour.
3. Stand for 30 minutes before using.

This batter can be used to coat any food that needs a batter e.g. apple fritters etc.

Use any fish fillets you like. Coat in gluten free flour, then dip into the batter. Deep fry immediately in hot oil until golden. Place the cooked fish onto absorbent paper to drain excess oil. Serve immediately.

Chilli salt and pepper Calamari

1 large or 2 small squid tubes.
1 to 2 egg whites
3/4 cup tapioca flour or gluten free plain flour
1/4 teaspoon chilli powder (you can use less or more depending on personal taste)
pinch salt
freshly ground black pepper.

1. Cut the squid tube down the side and lay flat on a board. Score the suface of the squid with a sharp knife in parallel lines about 1 - 2 cm apart. Repeat thew scoring at right angles so you have a diamond pattern.
2. Dry well with paper towel. Cut into strips about 3 cms wide.
3. Place the flour, chilli powder, salt and pepper in a plastic bag and shake well.
4. Lightly whisk the egg whites in a bowl. Add the squid and make sure it is evenly coated.
5. Place the squid into the bag of flour, twist the top of the bag and shake, so the squid is coated evenly.
6. Deep fry in hot oil until golden. Remove calamari and drain on absorbent paper. Serve immediately.

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