We've successfully breaded onion rings, button mushrooms, chicken goujons, prawns and squid. The Hale and Hearty breadcrumbs are a lovely flavour, they smell delicious and they create a wonderful crispy coating that goes a lovely golden brown. We've also successfully used these to make gluten free chicken kiev's. EDIT: And Gluten Free Chicken Goujons
Tip! Coat your food to be breaded in gluten free flour first, then beaten egg, then the breadcrumbs. Repeat the egg and breadcrumbs steps a few times and you'll have a gorgeous breaded coating that stays put when cooked.
I'll let you in early on a family 'in joke' that I will no doubt mention from time to time: All Purpose Crumbs.
Whenever I mention All Purpose Crumbs I'll be writing about a food that is to be avoided at all costs. This is gluten free food gone real bad, a disgusting substitute for breadcrumbs that is inedible if you have working taste buds. Does coating your food with 100% brown rice sound better than gluten free breadcrumbs, I don't think so! That was a disgusting, disaster of a meal right there! I just wish I had photos.
Lee
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