What to use for coating food if you can’t eat gluten?

When it comes to coating food, we can use different gluten-free options that will allow us to taste this type of food if we suffer from celiac disease.

People with celiac disease or those who, due to digestive issues, do not tolerate foods with gluten well, have difficulty finding options other than the usual recipes. One of the problems they have when coating food, since they cannot use wheat flour.

We present you original, nutritious and tasty alternatives for coating in a healthy and gluten-free way.https://www.dailymotion.com/embed/video/x6ujp2g

Coat in a thousand ways- No gluten

Most people coat it with wheat flour or breadcrumbs, adding beaten egg. However, there are other ways to batter that do not have to be only options for celiacs. They can also be an original way to give a different touch of flavor and texture to traditional dishes.

In this article, we suggest coating with other flours, legumes, potatoes and even seeds.

Rice flour

It is one of the cheapest flours and, due to its neutral flavor, is very similar to wheat flour . If we don’t want to notice the difference with our usual batter, rice flour can be a good option to enjoy crunchy batters.

In some natural products stores we can find brown rice flour, which will provide an extra amount of fiber to recipes without changing the flavor.

Chickpea flour

A delicious and surprising flour, rich in protein, fiber and other nutrients, is chickpea flour. It is used in recipes such as shrimp omelette. It can be of great help for those people who want to lose weight without giving up batters from time to time. This is because its fiber content will help provide satiety, as evidenced by the most recent studies.

In India it is commonly used for all types of batters and doughs, with the advantage of being much less processed than cereal flours. Its preparation is based on a simple step: grind the chickpeas .

The advantage of this flour is that we do not need to mix it with egg to give it the same consistency . We just have to beat it with a little water. Therefore, it is a widely used option in vegan diets.

Corn flour is a tasty and inexpensive option for coating. In Latin American countries, it is very common to use it for all types of doughs and cakes.

It is rich in minerals such as magnesium, phosphorus, selenium and zinc. To be nutritious and healthy, we recommend that it be unrefined and of organic quality , since corn is one of the most common genetically modified cereals today.

Buckwheat flour

Although it is often called buckwheat, buckwheat is not a grain and is gluten -free .

In France,  savory crêpes or  galettes  are usually made with this flour, which has a grayish brown color and a stronger flavor. In Japan, soba noodles are also made from buckwheat.

This flour can be used alone or combined with one of the other options we offer in this article.

A delight for gourmet palates are those coated with sesame seeds. Sesame, in addition to being a very well-assimilated source of calcium, has the virtue of giving a delicious flavor to foods when toasted or fried. 

On the other hand, they are a source of unsaturated fatty acids, which could be beneficial for cardiovascular health, as stated in a study carried out in 2017.
This type of batter is excellent for all types of meat, fish and seafood. 

Mashed potatoes

Coat with mashed potatoes ? Celiacs have long known about this juicy and crunchy alternative, which also delights those who usually coat it with flour.

We will need instant mashed potato flakes . Don’t hesitate to try the breaded meat with mashed potato, with a touch of garlic and parsley!

Oatmeal is a topic of debate among celiacs and gluten intolerants , since it is not clear whether it can be consumed or not.

Many experts have stated that oats are gluten-free. However, the problem would be that it is usually processed in the same facilities as wheat, so there could be trace contamination. 

Use alternatives to coat foods

These alternatives to refined flour are not only suitable for celiacs, they are options that will give a different and crunchy touch to our batters . Don’t hesitate to try them.

Remember that batters must be foods for sporadic consumption. Fresh products and cooking methods with little oil should be prioritized to help improve health.