Ever since I first tried the flour blend from Jules Gluten Free, I’ve been sold on the product – hook, line and sinker! The new cookie mix from the line is also wonderful, as Jules’ customers expected it to be. I’ve heard from many people that the Jules Gluten Free flour makes amazing gluten-free sandwich bread, but as far as breads are concerned, I’ve only made quick breads with it. From pumpkin bread to zucchini bread to cranberry orange bread – every loaf I’ve made has been simply wonderful. For the holidays last year, I made homemade fried onion rings for our green bean casserole from the flour and they were the best fried onions I’ve ever had. Yes, I’m a fan of the flour – and now the new cookie mix – from Jules Gluten Free!
About two weeks ago, I got a hankering for beer battered shrimp. It was about 2 pm on a Saturday and I had one Redbridge gluten-free beer in the fridge. Quickly I searched beer battered shrimp and found this recipe on Food.com (formerly Recipe Zaar.com). After reading the reviews of the recipe, I decided to use a little more beer than was called for and not to leave the batter out quite as long as suggested in the recipe. I used one cup of Jules’ flour and about 1 1/3 cup of gluten-free beer. I added a little salt and whisked everything together for about one minute. I left the batter out for about one hour before I battered the shrimp with it. Then I fried the shrimp in canola oil in a frying pan on the stove. Since no milk was used, the batter is also dairy-free.
When the shrimp hit the oil the batter began to plump up. After frying them for a few minutes on each side, the batter turned to a lovely golden brown. I’d made orange marmalade sauce to go on the shrimp from this recipe. The only modification I made to it was using spicy brown mustard instead of Dijon. The sauce was delicious and very much like the sauce served at Outback. But the star of the show was definitely the beer battered shrimp. The batter was shockingly light and non greasy. My husband will not eat fried foods normally because he doesn’t like the batter. He’s not a huge fan of fried shrimp, chicken or fish. However, he ate the shrimp and all the crunchy batter and commented about how great it was. We both agreed it was the best fried shrimp we’d ever made at home and that includes all gluten versions!
In over four years, I’ve never attempted to make gluten-free buttermilk fried chicken. I’ve made chicken fingers many times and only use the Jules flour for those now. But after tasting the amazing beer battered shrimp made with Jules’ flour, I’m now determined to make old fashioned, bone-in gluten-free fried chicken. The kind my Grandmother used to make in her trusty cast iron skillet. The weather will have to cool a bit before I do it because I like frying chicken outside. Unlike the shrimp that took only minutes to fry, large pieces of chicken takes a long time to cook through. After my fabulous fried shrimp experience, I’m sure now that the fried chicken will be worth the wait for cooler weather.
Jules Gluten Free flour is as good as you’ve heard or read about online. It’s the premier gluten and dairy free flour blend that works well in most any gluten recipe. The five pound bag of flour can be stored in an airtight container for up to 15 months. You can also order a sample bag of the flour for only $5. Jules Shepard has been baking since she was five years old. Therefore, it’s no wonder that she created the most amazing gluten-free flour blend I’ve ever tried!