A recipe calls for coating (slightly cooked) fennel bulbs in flour before roasting them, presumably to obtain a bit of a crust. Is there anything I could coat them with that is gluten-free?
Rice flour should work well for this; it produces very crispy crusts.
I like nuts that are finely chopped, kinda like bread crumbs. Almond flour will perhaps work as well.
The last time I made "breaded" chicken, I had some spare lentils leftover and decided to pulse them in the food processor and try using them (not quite to a fine powder, but closer to that than whole). The result was delicious, a little bit of a nutty flavor, and a great crunch.
I would consider using potato flour. It gives a coating sort of like the outside of a chip (french fry).
Grits, which is to say coarsely-ground corn. Also try masa, which is very finely-ground corn. You can find masa in Mexican grocery stores.
Actually, what I usually use at home is chickpea flour. It has a neutral flavour, generally, and gives a nice brown coat to my pakoras.
I'd use corn starch. It's gluten free and I use it as part of (although not all of) my fried chicken coating for extra crispiness.
Almond meal is another alternative.
Bean flour, usually from lentils is a very good gluten free replacement for many things (except in baking). It's very popular in a lot of Indian food.
@Nick is correct. Gram flour (milled from chickpeas) is used extensively for 'crunch' with fried stuff. It does have a taste of its own which although tasty, doesn't necessarily go with everything. But its definitely worth a try.
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