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  • Need nutless batter recipe

    I am going to fry some okra, zucchini, and green tomatoes for dinner tomorrow. So, I want to make a primal batter, but my grandpa's girlfriend is very allergic to all nuts. What are my options? I want to make beer batter (not 100% primal, I know, but neither is beer can chicken )....but I could settle for covering in oil and coating in spices. If that's my only option, then what are some good (preferably spicy) rubs for frying veggies?

    Thanks for the (presumed) help!

  • #2
    I usually use a mix of tapioca starch and coconut flour.

    1 egg, 1/2 cup beer, 1/2 cup tapioca starch, 2tbsp-1/4 cup coconut flour, seasonings. Obviously adjust wet/dry to your own requirements

    I posted some onion rings I made this way in the food porn thread. I consider this in my 20%, good luck!

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    • #3
      She's allergic to coconut.

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      • #4
        Would rice flour work? I don't know if I've seen anyone here mention it but rice is supposed to be pretty much a neutral, right?

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        • #5
          Could you grind up pork scratchings and mix that with tapioca starch or arrowroot?

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          • #6
            If you don't mind making concessions on your end for the meal you could use cornmeal

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            • #7
              Coconut isn't a nut, it's in the palm family. But ya, all tapioca starch or porkrinds/cornmeal would work.

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              • #8
                I know coconut isn't a nut, but she has a lot of allergies haha. I may check out rice flour or tapioca starch. I'm not really familiar with either. If she isn't allergic to ground flax meal, I may do that. Thanks everyone!

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                • #9
                  Originally posted by CoS View Post
                  I am going to fry some okra, zucchini, and green tomatoes for dinner tomorrow. So, I want to make a primal batter, but my grandpa's girlfriend is very allergic to all nuts. What are my options? I want to make beer batter (not 100% primal, I know, but neither is beer can chicken )....but I could settle for covering in oil and coating in spices. If that's my only option, then what are some good (preferably spicy) rubs for frying veggies?

                  Thanks for the (presumed) help!
                  White rice flour, eggs, water, salt and pepper. It doesn't get much easier. You may want to toss in a batch of baking powder, too. Coconut flour makes a gross batter for frying. Ask me how I know. White rice flour is available at most major grocery stores for $3/lb or less.
                  Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                  • #10
                    Tapioca starch is very light, similar to a tempura batter. That's why I usually mix it with other things. You could use straight tapioca starch but increase your seasonings a bit The only thing with flax is that sometimes the taste alters when fried at high temps, if you mixed it with others you might be ok

                    Good luck!

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                    • #11
                      It's not a 'batter,' but my family (Italian-Americans) will dip veggies in just beaten egg and saute in olive oil--delicious, IMO.

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                      • #12
                        Originally posted by bionicsamm View Post
                        Tapioca starch is very light, similar to a tempura batter. That's why I usually mix it with other things. You could use straight tapioca starch but increase your seasonings a bit The only thing with flax is that sometimes the taste alters when fried at high temps, if you mixed it with others you might be ok

                        Good luck!
                        Ugh...flax as a batter...the reason why the taste alters is because it goes rancid very, very fast. Using flax as a batter is a disaster unless you like shoveling large amounts of highly oxidized PUFA's into your body. If you're going to do that, you may as well use whole wheat flour because it's healthier.
                        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                        • #13
                          Yeah....34 g carbs per 1/4 cup of rice flour...not going to happen. I'll just use the spices and cook it that way.

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                          • #14
                            That's really not a big deal if you're reasonably insulin sensitive. Just time the meal after you exercise and you'll have no problem eating a couple grams of starch. You might even find that occasionally indulging in starch helps speed your weight loss if you're moderately lean. Besides, you could coat a pound of chicken with a quarter cup of flour. You can easily eat an entire pound of chicken and keep under 100g of carbs for the whole day.
                            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                            • #15
                              200 lbs, 16-18% bf, with hypothyroid and low testosterone probably isn't lean enough to justify that big of a carb up.

                              A pan of pumpkin almond brownies, sweet potato fries, and an apple was enough for today.

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