Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour. exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti
- I'm looking for the closest possible (in terms of taste and crunchiness) drop-in replacement (mix of any, even relatively uncommon, flours, starches, and/or thickeners (exp. linseed, guar gum) as long as they are gluten-free) for the wheat flour.
I've tested mixtures from Schar and they were somewhat acceptable in terms of crunchiness but completely tasteless.
- Every gluten-free mixture I've tested so far burns too quickly compared to the wheat counterpart. Do you have any method to mitigate this? Like a heat-resistance increasing ingredient for the mixture?
I was thinking about adding a bit of white corn flour (maiz blanco) as it is used primarily to make tortillas, but it makes the frying batter behave more like plasticine and gives it a noticeable taste, not suitable for a fish.
- What do you think about using a gluten-free mixture designed for pizza or bread (exp. from Caputo)? I suppose it should be more heat resistant and crunchy, and similar in taste to the wheat counterpart.