1/2 cup milk
2 tablespoons oil
3/4 cup featherlight flour
1/4 teaspoon xanthan gum
1 teaspoon salt
Zucchini, sliced (about 1/4 inch)
Beat egg. Add milk and oil. Stir together. Add flour, xanthan gum and salt. Whisk. You want it to be the consistency of pancake batter. If it's a little too thick, add some more milk.
Heat about 2 inches of oil in a deep frying pan, on medium to medium high heat. Coat slices of zucchini in batter one at a time, and place in hot oil. Fry until golden brown, turning once. When you pull them out of the oil, place on a plate with several layers of paper towel, to absorb the some of oil and cool.
So, what is featherlight flour anyways? I assume some other kind of grain besides wheat, or a mixture?
ReplyDeleteFeatherlight flour is a blend of rice flour, tapioca flour, corn starch and potato flour. I used to mix my own, until I found a store where I can buy it already blended in 25 lb bags for cheaper. Imagine that. Most gluten free recipes use a blend of flours, instead of one type of flour. It works best. In addition to the flour blend, you also have to have a binding agent - xanthan gum. Gluten is a protein found in wheat, barley and rye that acts as a binding agent.
ReplyDeleteA lot of my recipes are my old "wheat" recipes that I've adapted to make them gluten free. If you're interested in the "wheat" version, let me know.