The person who sent this question in used plain rice flour to fry something and apparently it didn’t work out too well. The batter kind of dissolved and fell apart. This is a common problem when using gluten-free flours in hot oil.
Gluten-free flour blends that contain both cornstarch and tapioca starch seems to hold up well for fried foods. The Domata Living Flour works well for several things like chicken fingers and fried fish. For Thanksgiving this year we used Jules gluten-free Flour for fried onions and they were the best we’ve ever made with any type of flour.
The Jules flour blend works well in most every recipe we’ve tried it in so far. From quick breads to battered and fried items to pizza crust. It’s the only flour that performed like wheat flour for fried foods. None of the batter came off in the pan, which is a problem with every other gluten-free flour blend we’ve used.
Many people like making their own flours but some of us don’t care to measure all those flours and then store the left over bags. If you’re cooking for a household you can save quite a bit of money by buying different flours and mixing your own blend. If you’re cooking for one or two people, you’ll likely end up throwing flour out when it goes rancid before you get around to using it all.
Carol Fenster’s website, Savory Palate, has several gluten-free flour blend recipes. Anyone looking to mix their own flours up will do well to start with Carol’s great recipes for various flour blends. Carol’s #2 or #3 blend recipes would probably work best for fried foods.
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