Using GF flour for breading

[voix]

Hi. When using GF flour for breading, does one add xanthan gum?

Also which flour do you use? I have been trying different ones and experimenting for different uses, like flouring before frying, and bigger pieces for bread crumbs, like in meatballs.

I used Bob's Red Mill All Purpose GF flour yesterday to flour Neurnburger Bratwurst sausages before pan frying. Just as an experiment, I also floured a few potatoes before frying. The texture was great, but the flavor seemed to absorb the flavor of the food and give a little different taste to the finished product. The next day, however, it tasted great.

I found that will making meatballs, etc., that it wasn't good until the next day, like the flours make a flavor vacuum until it has a day or several hours to mingle and take on the flavor of the dish.

For meatballs, I was using EnerG gf breadcrumbs. They don't give that little odd flavor that I noticed with Bob's Red Mill AP flour, but they can sort of neutralize flavors.

What do y'all use?

[mrsppmrxky]

For my oven fried chicken, I used Millet without guar or xanthan gums.

For bread crumbs, I just use my left over bread that I make. I do not like the store bought bread mixes because to me the xanthan in them always has a metalic taste. (Probably just a personal problem, but that is what I use at our house.)
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[mom2cassie]

I actually use crushed up rice chex for a "breading" coating. It works like panko breadcrumbs, which are wonderful! I've also tried corn chex. They worked well, but I definitely like the taste of the rice chex a bit better. Not sure why! LOL

And then for meatballs, I make my own "bread crumbs mix". It is approximately 70/30 mix of crushed up rice chex and cornmeal (by volume... by weight, it's probably about 50/50. I'm guessing here -- I'm not real good at measuring when I cook...) I usually make a large batch, mix in the typical italian herbs (basil/oregano/thyme/sage/marjoram), salt, pepper and garlic. That way, when I go to do the meatballs, I just need to add the meat, onions, eggs & romano. Much quicker!

I always thought they taste the same as the originals that I used to make, but I'll admit, I don't notice the non-gluten difference as much. But I did get this one "verified" recently when some friends came over. They actually liked them even better than the originals!

HTH!

lea

[ostrich]

What an awesome idea! I never thought of using Chex as "filler" before! And the meatballs hold together OK? Do you season them when you're going to use them for frying too?
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[cruelshoes]

I use the brown rice flour mix (browh rice, tapioca, potato) for breading. I do not add xanthan.

For breadcrumbs, I save all the ends of the bread I bake, or any loaves that do not turn out the way I want them to. I just save it all in a ziplog bag in the freezer, and then use my food processor to crumb it up. We have a constant supply of breadcrumbs that way.

It is probably the bean flour in the Bob's all purpose mix that gave your breading an off taste.
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-Colleen

Where are we going, and what am I doing in this handcart?

[mom2cassie]

[voix]

Thanks, Kiddos! I will have to try these suggestions.

BTW: I grate my onion with a metal cheese grater when adding it to meatballs, loaf, and hamburger, etc. That way the flavor is enhances and the meat stays adhered together.