Wednesday, January 13, 2016

{Gluten Free} Breading Ideas for Meats

One of my favorite blogs, Nourishing Meals (and the authors of a favorite cookbook)  has these great ideas for breading meats. It is way more ideas than I am used to using. I love their fresh ideas. I have yet to try one of their recipes that I don't like.

Here is what she says:
I made sure my chicken breast slices were wet (with water) before adding these ingredients. This helps the flour adhere to the meat.
-superfine sweet rice flour
-sea salt
-dried oregano
-dried thyme
-onion powder
-black pepper

photo from Nourishing Meals

Other Ideas for Gluten-Free Breading:
  • Polenta (coarsely ground cornmeal) ground in the food processor with your choice of dried herbs and salt
  • Corn flour
  • Sweet rice flour
  • Brown rice flour
  • Crushed potato chips (I have never used this but learned it from Shirley's GFE site)
  • Crushed Brown Rice Crispy Cereal (I learned this today from Alison's Sure Food Living site - in the comment section!)
  • Crushed corn flakes
  • Bread crumbs made from dried out GF bread slices (pulse dried bread slices in a food processor to get crumbs)
  • Coconut flour (or coconut flour mixed with shredded coconut)
There are a few methods for breading. Some chefs like to toss the food (meat, fish, tofu, veggie) in a starch such as arrowroot powder and then do an egg wash, then, finally toss to coat in the breading of choice.

I have done it this way with great results (an egg-free version): Toss your food item in a thick non-dairy milk (or dairy if you prefer), then toss in an egg-free wash made up of a semi-thick mixture of water and arrowroot powder, and then finally toss in the breading of your choice.

To sum it all up:

1. Choose your breading and pulse it in the food processor with salt, pepper, and your choice of herbs and spices. Set aside in a large bowl.

2. Dip your food into a dry starch or thick milk.

3. Then dip your food into an egg wash or arrowroot (egg-free) wash.

4. Finally, dip your food into the breading of your choice.

5. If using the stove, have your pan hot and ready (wait to add the oil until you are ready). I use grapeseed oil or coconut oil for cooking at higher temperatures.

6. If baking, make sure your oven is preheated and your pan is ready.

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