Gluten-Free All-Purpose Crispy Flour
Who here misses cooking with flour but is cutting back or even completely stopping gluten?
Oh gosh, I’ve been in that dilemma before. But don’t worry, Bestnic, you can totally make your own gluten-free all-purpose crispy flour at home. The ingredients? Super easy, you just need to swing by minimart!
Yes, seriously, with just two main ingredients, you can create gluten-free flour that’s just as good as regular crispy flour.
The ingredients? Tapioca flour and non-GMO cornstarch!
This is a winning combination for achieving a crispy texture that’s still light and crunchy.
Why Go Gluten-Free?
Some might wonder, “Why bother making everything gluten-free?” Let me tell you: gluten is a protein found in wheat, barley, and rye. For some people, especially those with gluten sensitivity or celiac disease, gluten can cause health issues like digestive problems, inflammation, and fatigue.
Research shows that avoiding gluten can reduce symptoms like bloating, diarrhea, or constipation in people with non-celiac gluten sensitivity (NCGS). In fact, a gluten-free diet is often associated with increased energy and better focus.
But don’t think gluten-free is only for those with medical conditions. Many people feel healthier and lighter after reducing gluten, especially when paired with other healthy eating habits.
Benefits of Gluten-Free Food
- Smoother Digestion
If you often feel “heavy” or bloated after eating, gluten-free food might be your solution. Reducing gluten often leads to better digestion and less bloating.
- Boosted Energy
Some people report feeling more “light” and energized after cutting back on gluten. This could be because the body doesn’t have to work extra hard to digest it.
- Healthier Skin
A gluten-free diet is often linked to healthier skin. Studies show that avoiding gluten can help reduce skin issues like eczema or acne. Personally, I’ve seen a big improvement in my skin. Bye-bye itchiness!
- More Creativity in the Kitchen
Going gluten-free makes you more creative! Like making this crispy flour, you get to explore alternative ingredients that are just as delicious and healthier.
- A Healthier Alternative
Gluten-free isn’t just about replacing wheat flour but also about choosing quality ingredients. For this recipe, I use tapioca flour and non-GMO cornstarch, which are safer and healthier.
Why? Non-GMO ingredients don’t contain excessive pesticides or chemicals that could harm your body. Plus, tapioca flour is naturally gluten-free and creates a crunchy texture, while cornstarch helps make the batter lighter and easier to shape.
Ideas for Gluten-Free Dishes
With this gluten-free flour, you can explore tons of dishes:
- Taiwan Crispy Chicken
Just add your favorite spices and herbs, then fry it up! Want the recipe? Stay tuned!
- Gluten-Free Nuggets
Mix with ground chicken and seasoning, shape as you like, coat in flour, and fry.
- Vegetarian Tempura
Veggies like broccoli, carrots, or mushrooms make for healthy gluten-free snacks.
Gluten-Free for Everyone
You don’t need to wait for an allergy or medical condition to start a gluten-free diet. Sometimes, small changes can lead to big benefits. Gluten-free food isn’t just a solution for health problems but also a healthy lifestyle choice that helps us be more mindful of what we eat.
And don’t forget, Bestnic, healthy food doesn’t have to be expensive or complicated. Sometimes, the simplest solutions are right in front of us, like the ingredients from minimart.
So, let’s start exploring and try making healthy gluten-free meals at home. It’s fun, easy, and so worth it!
Happy cooking and stay healthy, Bestnic!
Course Condiments and Sauces
Cuisine Indonesian
Keyword gluten free, all purpose flour, crispy flour, gluten free flour, homemade gluten free flour
Prep 5 minutes
Cook 30 minutes
Servings 200 gr
Ingredients
- 150 gr tapioca flour
- 50 gr non-GMO cornstarch
- 150 mL water
Instructions
- In a flat container, mix tapioca flour and cornstarch, adding a small amount of water gradually while stirring until the dough becomes firm.
- Adjust by adding more tapioca flour or water if needed, ensuring the dough’s surface isn’t wet when touched.
- Use a fork to scrape the dough surface into large granules.
- Prepare two strainers with large and small holes. Sift the granulated dough through the large strainer. Any unsifted dough can be broken down again with a fork or kneaded by hand until all dough is sifted.
- Resift the flour from the large strainer through the small strainer.
- Separate the granules remaining on the small strainer as coarse flour.
- Collect the fine flour that passes through the small strainer.
- Bake both the coarse and fine flour in an oven at 100°C for 15 minutes, or dry them under sunlight until completely dry before use.
- Store the coarse and fine flours separately in glass jars or airtight containers.
- Use the coarse flour for frying chicken or fish. The fine flour can be used for making nuggets, fried bananas, or fried sweet potatoes as desired.
