Gluten-Free Substitute for Flour and Breadcrumb Coating on Chicken Breasts
I am new to gluten-free cooking, and I really appreciate the help here on Chowhound! I have a dynamite "gluten" recipe for Parmesan Crumbed Chicken, which uses traditional flour and breadcrumbs to coat the chicken breasts after dipping them in an egg mixture. My daughter recently learned that she must eat gluten-free, and I am trying to determine what I can use as a substitute for the flour and the breadcrumbs. The recipe steps are as follows: Spread the chicken with Dijon mustard. Dredge the chicken in flour, dip the chicken in the egg mixture (just egg and water), and then roll the chicken in a mixture made from 1-1/4 c. breadcrumbs and 3/4 c. Parmesan cheese. Please recommend what I might use in place of the flour and the breadcrumbs and specify amounts of the gluten-free products if they differ from the amounts for the flour and breadcrumbs that are called for in the original gluten version of the recipe. I have read postings here about substituting breadcrumbs in meatballs for binding purposes, but I am trying to use the breadcrumbs to form a crispy crust around the chicken, not as a binding agent. Any advice is most appreciated! Thanks!
Quite a few low carb folks use almond flour or meal as a sub for breading or just parmesan cheese or a combination. Other nuts may work, too. You might be able to use coconut or garbanzo flour in place of the flour, too, and make your own crumbs using a gluten free bread from a natural foods store. A lot of low carbers report excellent results using chopped up pork rinds for breading... they're actually mostly protein.
Well, you can use gluten free bread for the crumbs - get the bread at TJ's or whole foods. Or use cornstarch or potato starch for flour - and use crushed cornflakes (or chex cereal) for the breading. One of my friend had to go GF way before all these new products and potato starch and cornflakes made many things possible!
specify amounts of the gluten-free products if they differ from the amounts for the flour and breadcrumbs that are called for in the original gluten version of the recipe.
unfortunately it will vary depending on the weight/type/density/grind of breadcrumbs you usually use, the replacement you choose, the moisture in the meat, and even the humidity level in the kitchen....so in all honestly it's better to go by feel.
for more discussion & guidance, check out these other threads:
and for tons of general GF baking/cooking info:
A late entry -- but arrowroot powder works well for the flour portion, then almond meal. Don't forget to double check the Dijon -- some is not gluten free. For breading, the quantity called for is already kind of +/-, depending on how big your pieces are and how aggressively you bread.
Another late entry - you can grind lentils in your spice grinder to use as a coating. Light and crunchy.
For the flour you could use rice flour, a GF flour mix like Bob's Red Mill, or make your own like this website explains (http://glutenfreegirl.com/2012/07/how...)
For the breadcrumbs, make your own from GF bread or buy GF panko. I know Whole Foods sells it - the brand name is Kinnikinnick Foods.
My mom always used to make Rice Krispy Chicken when I was growing up and there is a gluten-free version of Rice Krispies (http://www.ricekrispies.com/products/...). Just crush the Rice Krispies in a ziptop bag, no need to be too thorough and use like breadcrumbs.