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Old 01-11-2014, 11:35 PM   #1
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Gluten free flour for fish

Does anyone know of a good gluten free flour that can be used to coat fish in sautées? I tried rice flour, but it's a bit grainy. I've also tried almond and coconut flours, but they definitely change the flavor of the fish. Wheat flour would be ideal except for the fact that I'm gluten sensitive. Suggestions?

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Old 01-11-2014, 11:40 PM   #2
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Potato flour, plus it adds a touch of flavor.
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Old 01-11-2014, 11:43 PM   #3
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Potato flour, plus it adds a touch of flavor.
Oh I hadn't thought of that. Great idea!
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Old 01-12-2014, 12:17 AM   #4
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I have a friend who uses instant potato flakes. You could put them in your blender to make them like flour. Have you tried corn flour or fine cornmeal??
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Old 01-12-2014, 12:21 AM   #5
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I have a friend who uses instant potato flakes. You could put them in your blender to make them like flour. Have you tried corn flour or fine cornmeal??

No, I haven't tried corn meal or corn flour, but those sound like great options! Do you mix anything with the cornmeal?
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Old 01-12-2014, 12:29 AM   #6
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You could mix any type of herb with the corn flour --- parsley, thyme, etc. don't forget a little salt and pepper unless you salt and pepper the fish first. I just remembered that Trader Joe's sells almond flour --- sole almondine? You could also mix together different "flours" for different flavors. Let us know what works for you.
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Old 01-12-2014, 12:34 AM   #7
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Originally Posted by ShellyCooks View Post
You could mix any type of herb with the corn flour --- parsley, thyme, etc. don't forget a little salt and pepper unless you salt and pepper the fish first. I just remembered that Trader Joe's sells almond flour --- sole almondine? You could also mix together different "flours" for different flavors. Let us know what works for you.

What is the best way to coat the fish? On one of Martha Stewart's shows, she sprinkled the flour over the fish. I've also seen chefs put the flour on a plate and roll the fish in it.
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Old 01-12-2014, 12:41 AM   #8
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The one I have found to be the best for fish is sweet rice flour, though you can't always find it. It doesn't add a sweet taste and is finer and "stickier" than regular rice flour. Potato starch or mashed potato flakes are also very good. Cornmeal gives a nice texture, but I use it as a coating and usually use the sweet rice first.
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Old 01-12-2014, 12:43 AM   #9
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The one I have found to be the best for fish is sweet rice flour, though you can't always find it. It doesn't add a sweet taste and is finer and "stickier" than regular rice flour. Potato starch or mashed potato flakes are also very good. Cornmeal gives a nice texture, but I use it as a coating and usually use the sweet rice first.

Are potato starch and potato flour the same thing?
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Old 01-12-2014, 12:44 AM   #10
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I like to lightly brush the fish with oil -- I use olive oil. I guess melted butter would be good, too. I put the flour on a plate and lightly press the fish into it. If you put the coated fish on a rack for a few minutes before you sauté, it allows the coating to dry a little and adhere better to the fish. Good luck!
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