Hi All,
The following was in an email from a member of my celiac group, Rosemary, who runs a G/F restaurant in Melbourne, called Silly Yaks. (So they're her tried and true baking hints and not anything that this kitchen disaster would think of.)
"Our chef makes batter from a mix of rice flour and besan flour (not too heavy on the besan). It comes out golden brown and yummy. (This is for battered fish.)
AFAIK she only lightly flours the fish befor dipping in the batter. Itis done in a deep fryer and always seems to stick to the fish and not the basket of the deep fryer!
A tip for you all.....
When making biscuits or cookies don't use any soy flour in them - soy doesn't crisp up very well. Use besan instead of the soy and you should find a huge difference. Actually get lighter, crunchy biscuits. Worked this one out through a lot of research and trial and error.
Soy is the highest protein (strongest) flour after wheat, rye, barley and oats are taken out of the picture. Unfortunately soy is also fat soluable, so if there is a high fat content in what you are making, the soy flour starts to dissolve . (this is my simplified understanding of it).
This is one of the reasons why REAL puff pastry and REAL croissants (think France here) are so hard to make. It's a catch 22. You need the strength of the soy flour to hold the layers needed for these yummies, but the large amount of fat necessary to actually get the lamination in."
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Hints for Gluten Free Baking
