The Cupboard Tip Board

Gluten-Free Breading

Lots of really delicious recipes call for a coating of flour on chicken or beef or fish before it is cooked. The purpose of this coating is often to maintain the tenderness of the protein while simultaneously thickening the pan sauce or gravy that will come from this dish (i.e. pot roast, chicken marsala, etc). After a good amount of experimentation, I have found that the best substitute for regular flour is a mixture of 3 parts corn flour (super fine so it looks like a powder) and 1 part corn starch. I always recommend that you season your coating for an extra flavor boost.

If you are frying something, like fried chicken, I recommend a different coating: 3 parts corn flour and 1 part corn meal for texture. You will not need the corn starch, as its primary purpose is as a thickener.