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Nutrition Facts
Serving Size 1 (43g) Recipe makes 4 servings The following items or measurements are not included below: besan flour 40 g tapioca starch gluten-free beer
Calories 133
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 40mg		1%
Total Carbohydrate 28.3g		9%
	Dietary Fiber 0.8g	3%
	Sugars 0.1g
Protein 3.5g		7%
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Gluten-Free Beer Batter for Fish and Seafood

Recipe #387863 | 1½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: **Jubes**
Aug 31, 2009

Posted by request from the Gluten-free Forum. This recipe was sent in by a reader to the Australian Coeliac Society magazine June 2009 issue.Measurements are metric but cup measurements also given. stated that this is adequate batter for 500 grams of fish ( just over 1 pound) . I haven't tried this recipe yet. Batter requires one hour resting time

SERVES 4 (change servings and units)

Ingredients

40 g besan flour, also known as chickpea flourr (1/3 cup)
40 g tapioca starch (1/4 cup)
100 g gluten-free all-purpose flour, use a ready purchased blended flour (1/2 cup)
40 g cornstarch, also known as maize cornflour in Australia (1/3 cup)
1 egg white
180 ml gluten-free beer (3/4 cup)

Directions

1
Sift all dry ingredients in a bowl. Make a well in the centre.
2
In a seperate bowl, mix the eggwhite and the beer together.
3
Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour.
4
Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.