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Crunchy and delicious, the gluten-free batter will conquer your palate

Gluten-free batter

Crispy fried without effort? Try the gluten-free batter and you won't regret it: here's the yeast-free recipe, perfect for fish and vegetables!

Following a gluten-free diet can often be difficult, but not today. Our recipe for gluten-free batter with rice flour is so good that even those who do not suffer from intolerance will ask you for the recipe. To prepare it we will not use yeast or beer , but only carbonated water, eggs and rice flour. I recommend that the latter is a very fine variety so that it sticks well to your ingredients.

Fried batter can be used for fish and vegetables alike: try it with courgette flowers and you'll love it!

Gluten-free batter
Gluten-free batter

How to prepare gluten-free fried batter

  1. Place the flour in a bowl with a pinch of salt . Slowly add the very cold sparkling water (you can put it in the freezer for half an hour before using it) mixing with a hand whisk.
  2. Create a smooth and homogeneous mixture before adding the egg .
  3. To be safe, you can leave your batter in the refrigerator for an hour before using it. In fact, the key to perfect fried food is the thermal shock created between the boiling oil and the cold batter.
  4. Dip your vegetables, cut not too large, or the fish in the batter, holding it with kitchen tongs, then fry it in a pan with oil at 180°C . Once golden and crispy, transfer it to kitchen paper. Salt only just before serving to prevent it from losing crunchiness.

The beauty of this batter is that it can be flavored to taste : just add a pinch of turmeric or curry to give it an ethnic connotation, or some dried aromatic herbs to give it a Mediterranean aroma. Use it to revisit the fish and chips recipe in a gluten-free way.


The batter must be used at the moment , we therefore do not recommend storing it (in or out of the fridge). Furthermore, even fried foods, made using gluten-free batter, should be consumed while still hot and at the moment since the batter, with the passage of time, becomes soft and less appetizing.

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