Flour is a very common ingredient used for breading everything from chicken to onion rings. The purpose of breading is to add a crispy coating to foods that provides texture and flavor. Flour helps bind the breading mixture together and allows it to brown and get crispy when fried. However, some people need to avoid flour due to food sensitivities or dietary restrictions. The good news is that there are several flour alternatives that can be used to create a crispy breading without flour.
What is the purpose of breading?
Breading provides a crispy, crunchy exterior and added flavor to fried foods. There are a few main purposes of breading:
- Create a barrier between the food and oil to prevent over-absorption of oil
- Add texture and crunch
- Enhance flavor
- Change or complement the flavor of the interior ingredients
- Add visual appeal
- Help retain moisture in the interior ingredients
Traditional breading uses flour, eggs, and breadcrumbs to achieve these goals. The flour helps the egg wash adhere to the food. The egg provides a coating that the breadcrumbs can stick to. Finally, the breadcrumbs create the crispy, crunchy exterior when fried.
Why is flour used in traditional breading?
Flour has some useful properties that make it a common choice for breading:
- Binding ability – Gluten in flour helps bind the breading mixture together so it adheres to the food.
- Absorption – Flour readily absorbs liquid from the egg wash or buttermilk, helping the breading stick.
- Browning – Flour browns and crisps up nicely when fried.
- Cohesion – The breading sticks together in a cohesive layer vs falling off in clumps.
- Texture – Adds a crispy, crunchy texture.
- Flavor – Has a mild flavor that complements most foods.
- Low cost – Flour is an inexpensive pantry staple.
While flour works very well, there are several potential reasons someone may need or want to avoid it:
- Food allergies or sensitivities like celiac disease
- Avoiding grains or refined carbs on a diet like keto, paleo, or gluten-free
- Looking for a grain-free option
- Wanting to reduce refined white flour for health reasons
- Need a vegan breading (flour may contain eggs)
Luckily, there are many alternatives that allow you to bread foods without using any flour at all.
What can be used instead of flour for breading?
There are a number of grain-free, gluten-free, and/or nut-free options that can substitute for flour when breading foods. Here are some of the most common flour alternatives:
Almond Meal or Almond Flour
Almond meal, sometimes called almond flour, is made from finely ground almonds. It has a coarse, grainy texture and nutty flavor. The downside is almond meal contains almonds, so this won’t work for anyone with nut allergies.
Coconut Flour
Coconut flour is made from dried, defatted coconut meat ground into a fine flour. It has an even finer texture than almond meal. Coconut flour works well for breading and provides a nice crispy exterior. Just note it has a hint of coconut flavor.
Cornmeal
Cornmeal makes an excellent gluten-free breading alternative. It crisps up nicely when fried. Choose fine grain cornmeal, which has a texture closer to flour. Be aware that cornmeal is much more dense and absorbs more oil than flour.
Cornstarch
Pure cornstarch can be used in place of flour for breading. It creates a delicate, super crispy coating on fried foods. Combine it with spices and herbs for flavor. The downside is that cornstarch-only coatings can run the risk of falling off.
Crushed Crackers or Chips
For a quick and easy breading alternative, use crushed crackers, chips, pretzels, cereal, or other crunchy items. Try saltine crackers, tortilla chips, potato chips, corn flakes, or bread crumbs. Pick your favorite flavor profile. Pulse them in a food processor into fine crumbs.
Nuts or Seeds
Grind up most any nut or seed in a food processor to make a customize gluten-free breading. Try almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, hemp seeds, etc. Avoid peanuts if allergies are a concern.
Pork Rinds
Crushed pork rinds (chicharrones) make for a crunchy, savory breading without any carbs or grains. They contain just pork skin and salt. Grind them up into fine crumbs before using for breading.
Protein Powder
A protein powder like whey, collagen, or plant protein powder can be used as part of a flourless breading. Choose an unsweetened variety. The protein powder helps the coating crisp up nicely.
Psyllium Husk Powder
Psyllium husk powder, a source of soluble fiber, can help bind together a flourless breading mixture. It also crisps up similarly to flour. Use approximately 1/2 tbsp per 1 cup of crumbs.
Parmesan Cheese
Finely grated parmesan cheese adds great flavor to gluten-free breading. It also crisps up well when fried. Use it alone or in combination with other items like almond meal or pork rinds.
What are some sample recipes for flourless breading?
Here are a few recipe ideas for gluten-free, flourless breading mixtures that you can use on chicken, fish, veggies, etc:
Breading Mix | Ingredients |
---|---|
Pork Rind Breading | 1 cup crushed pork rinds + 1/4 cup parmesan cheese + Italian seasoning |
Nutty Breading | 1/2 cup almond meal + 1/2 cup finely chopped pecans or walnuts + garlic powder |
Chipotle Lime Breading | 1 cup crushed tortilla chips + 1 tbsp chipotle chili powder + zest of 1 lime |
Everything Bagel Breading | 1 cup mixed seeds and nuts + 2 tbsp everything bagel seasoning |
Crunchy Pork and Parmesan | 1 cup pork rind crumbs + 1/4 cup parmesan + 1 tsp each garlic and onion powder |
You can use these breading mixtures in place of traditional flour, egg, and breadcrumb coatings on meats, fish, vegetables, mushrooms, etc. Simply prepare the food, coat with egg or buttermilk wash, press into the breading mixture, and pan fry or bake until crispy.
Tips for getting a crispy flourless breading
Here are some helpful tips to get the crispiest, crunchiest flourless breading:
- Press onto food – Don’t just dip, but press the breading mixture onto the food so it adheres.
- Let sit – Let breaded items sit 5-10 minutes before frying so the coating firms up.
- Double bread – Dip into the egg or buttermilk, then the breading, then back into the egg wash and breading again for an extra crunchy layer.
- Blot off excess – Gently blot off excess buttermilk or egg before breading so the coating sticks better.
- Use finely ground nuts or seeds – Coarsely ground items won’t get as crispy. Use a food processor to grind into a fine meal.
- Combine binders – Add a little psyllium, protein powder, parmesan, or cornstarch to help it stick together.
- Rest on rack – After frying, let Drain on a cooling rack so the coating stays crispy.
How do you fry flourless breaded foods?
The basic process for frying flourless breaded foods is:
- Prepare food and pat dry thoroughly.
- Coat with egg, buttermilk, milk, or beaten egg.
- Press food into the flourless breading mixture until fully coated.
- Let sit 5-10 minutes so coating firms up.
- Add 1-2 inches high heat oil to skillet and heat to 325-375°F.
- Fry a few pieces at a time, turning occasionally, 3-6 minutes until deep golden brown.
- Transfer to a cooling rack or paper towels.
- Repeat for all pieces. Maintain oil heat between batches.
Tips for best results:
- Use a thermometer to maintain oil temperature.
- Don’t overcrowd the pan, which lowers the temp.
- Adjust heat to maintain proper oil temp.
- Blot off excess buttermilk/egg so coating adheres.
- Let breaded items sit 5+ minutes before frying.
- Fry in batches. Don’t drop temp between batches.
- Turn food over during frying to evenly brown.
How do you bake flourless breaded foods?
For a lower fat cooking method, you can also bake breaded foods. The process is:
- Preheat oven to 425°F.
- Wash and dry food very well. Moisture will make it mushy.
- Follow same breading procedure as for frying.
- Place breaded food on a greased baking sheet.
- Bake 15-25 minutes, gently flipping halfway through, until deep golden brown on the outside.
- Let sit 5 minutes before serving.
Tips for crispy baked results:
- Use a non-stick pan or line with parchment paper for easy release.
- Brush with oil or spray with cooking spray so the coating browns well.
- Make sure the breading firmly adheres using egg wash and pressing.
- Allow to sit 5-10 minutes before baking so coating firms up.
- Bake at high heat, above 400°F, so the exterior gets crispy.
- Flip/rotate halfway through baking for even browning.
- Let sit 5 minutes out of the oven before eating.
What are some tasty foods to make with flourless breading?
Here are some delicious recipe ideas for foods that work great with gluten-free, flourless breadings:
Chicken Tenders and Cutlets
Chicken tenders, breaded chicken cutlets, and chicken nuggets all stay juicy on the inside with a crunchy exterior from flourless breading. Use boneless, skinless chicken breasts or thighs.
Fish Fillets or Fish Sticks
Batter up fish like tilapia, cod, haddock, or salmon with a gluten-free coating. Turn fish fillets into crispy “fish and chips” or make bite-size fish sticks.
Shrimp
Jumbo shrimp gets so crispy and delicious coated in crushed crackers or pork rinds then fried or baked. Quick and easy appetizer!
Vegetables
Breaded vegetables like zucchini sticks, eggplant cutlets, cauliflower bites, or onion rings are delicious with gluten-free breading. Try a nutty or cheesy coating.
Mushrooms
Meaty portobello mushroom caps or white button mushroom slices work perfectly with grain-free breadings. Fry or bake them up crispy.
Mozzarella Sticks
For a gluten-free version of a classic appetizer, coat mozzarella cheese sticks with an almond flour and parmesan mixture before frying or baking.
Conclusion
With a variety of nutritious ingredients like nuts, seeds, coconut, and pork rinds, its easy to replicate the taste and texture of flour-based breading without the grains. Flourless breading lets you keep the crispy crunch you love while accommodating food intolerances or dietary needs. Simply coat foods in the gluten-free mixture, then fry or bake until golden brown and crispy. Enjoy your favorite breaded foods without the flour!