All purpose gluten free batter. With just three key ingredients, create a batter that’s so light, and so versatile it can coat, puff, rise, and crunch its way through any recipe you throw at it. This batter proves that gluten free cooking can be effortless and easy, replacing the traditional wheat batters in everything from tempura to battered fish. Try it once, and you’ll see the magic that’s changing the way we cook.
Why I Love This Wonder Batter
Three ingredients. One bowl. A whisk. There’s something undeniably special about a recipe that’s almost too simple to be real. The combination of gluten free flour and ice cold soda water creates a batter so airy, and so versatile that it’s quietly replacing traditional wheat flour blends for your crispy creations. The flour already contains leavening agents designed to mimic the rise, crispiness, and tenderness of wheat. When you introduce soda water, you are adding carbonation and aeration that keeps the batter extra light.
In simple terms, this combo creates a batter that:
- Crisps faster, than wheat based blends
- Absorbs less oil, making lighter deep fried food.
- Stays tender, thanks to the special flour blend
This recipe introduces you to the perfect ratio of ingredients you will need to make the ultimate batter. That way, all your deep fried gluten free goodies browns beautifully and stays crunchy longer. One pro tip: coat the food lightly with extra self raising flour to ensure the batter clings to it and add extra crispiness. A sprinkle of paprika is also ideal if you want to add more flavor. Play around with the seasonings (spices and herbs) for maximum flavor.
Key Ingredients In Gluten Free Batter
- Flour - Gluten free self raising flour.
- Cornstarch (corn flour) - Makes food extra light.
- Soda water - Ice cold water to make extra crisp food.
- Seasoning - Paprika is optional.
How To Make Gluten Free Batter
Mix dry ingredients - The simple mix consisting of two ingredients, self raising flour and cornstarch (corn flour). Whisk to combine the ingredients. You can add the seasonings as well.
Add soda water - Pour in soda water slowly and stir to make the batter. Then, coat anything you want, chicken, fish, calamari, tofu.
All Purpose Gluten Free Batter
Ingredients
- 1 cup gluten free self raising flour
- 1 tablespoon cornstarch (corn flour), gluten free
- ½ teaspoon smoked paprika
- 1 cup ice cold water or sparkling water or gluten free beer
Instructions
Make the batter:
- Place self raising flour, cornstarch (corn flour) and smoked paprika in a large bowl. Whisk to combine. Season with salt.
- Add soda water, little by little, to create smooth batter with pancake batter consistency.
To Use:
- Heat oil for deep frying to 180 C / 350 F.
- Pat calamari or fish fillets dry with paper towel.
- Place ½ cup gluten free self raising flour in a shallow bowl. Coat calamari or fish with the flour. Shake off excess.
- Dip them into batter to coat.
- Carefully add the calamari or fish into hot oil.
- Fry, without overcrowding the pan, until the calamari or fish fillets are cooked through and golden brown, about 2-3 minutes per side.
- Drain on paper towel. Serve hot.
Video
Notes
- Storage - Use the batter immediately.
Nutrition
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