Crispy Batter – Gluten and Dairy Free
This is a lovely golden crispy and light batter. It's the addition of water that makes gluten free baking hard.
The addition of soya flour is the reason it turns golden. If you are allergic to soya, then try another nut based flour
- 1 egg
- 2 ozs Tapioca Flour
- 2 ozs Doves Freee Bread flour
- 1 teaspoon gluten free baking powder
- 2 teaspoons soya flour
Mix Tapioca flour, Bread flour, Baking powder and soya flour together
In a separate bowl beat the egg
Gradually add the flour until the mixture just drops off a spoon.
Dip your food of choice some flour and then into the batter.
Deep fry in very hot fat around 190°C for 2-3 minutes, lift out and wait for fat to return to heat, then cook for a further few minutes until the food you've chosen is cooked and the batter is golden. For fish nuggets this will be about 3 minutes, Fish fillets or chicken popcorn approx another 5 minutes.
Tip out onto some kitchen paper to drain off excess oil