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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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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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Old 01-12-2014, 12:49 AM   #11
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Are potato starch and potato flour the same thing?
No, they are not, but if you try to find what the difference is, you get confused real quick. There are recipes that say "potato starch not potato flour", but other than that I use them interchangeably and don't have a problem. The flour is a little more dense and the starch resembles tapioca or corn starch.
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Old 01-12-2014, 04:16 AM   #12
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Potato flour or corn flour would work , but can you not buy ready mixed packs of gluten free flour for cooking and baking ? I buy Doves farm gluten and wheat free flour , self raising and plain and they can be used in all cooking . If not available in shops near you , you could probably get them online .
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Old 01-12-2014, 07:30 AM   #13
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Gram flour(chick pea flour) is good also. Probably available in a health food store, bulk food store or Indian grocer..
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Old 01-12-2014, 10:05 AM   #14
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Robin Hood and King Arthur both make a gluten free all purpose flour.
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Old 01-12-2014, 11:04 AM   #15
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Most fish can be sautéed without flour.
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Old 01-12-2014, 11:36 AM   #16
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There are many brands and variations of gluten free flour out there. If you are baking and cooking extensively gluten-free as I and many others here do, they can be great. I have one from my organic store that I use for basics, and I make my own mixes as well.

For a simple item like dredging fish, I think just using something like corn or potato starch that you might have on hand is easier. And yes, you don't have to dredge fish.
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Old 01-12-2014, 02:25 PM   #17
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I've noticed that a bit of flour helps hold together delicate filets like flounder. Plus it tastes yummy. On another forum many people recommended Julie's all purpose gluten free flour. If I can't find it, I'll try corn starch, and make sure it's made from non GMO corn. I once tried chickpea flour, but it tasted a little weird.
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Old 01-12-2014, 02:31 PM   #18
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Are potato starch and potato flour the same thing?
NO! They are two different things.
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Old 01-12-2014, 04:43 PM   #19
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Well I just bought the King Arthur GF flour at my local health food store, but I won't be using it for fish because it's so pricey. Corn flour might be my best bet.
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Old 01-12-2014, 06:31 PM   #20
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Well I just bought the King Arthur GF flour at my local health food store, but I won't be using it for fish because it's so pricey. Corn flour might be my best bet.
As jennyema said, fish can be quite good without dredging in flour at all. Try that.
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