If you're like me, the first thing you thought of when you learned that you had to eat gluten-free was: how will I get my calamari? Well, here's your answer. And it's surprisingly simple. Calamari can be very affordable compared to other seafood, so don't be intimidated by trying to cook it. I experimented with plenty of other breadings, but this easy solution is the best. The combination of rice flours makes a breading that is crisp on the outside and soft on the inside.
Canola oil (or another high-heat oil)
calamari, cut in pieces
glutinous rice flour (a GF food made from cooked sticky rice)
white rice flour
Here's how you do it:
Heat the oil, at least 1 inch deep, in a pan or deep fryer. Mix in a medium bowl:
Glutinous rice flour
Salt to taste
Mix in a separate bowl:
White rice flour
Salt to taste
Coat the calamari pieces with the salted glutinous rice flour first, then the white rice flour. When the oil is hot, cook the calamari in batches. Place the pieces gently into the oil and cook for 1-2 minutes, or until it starts to brown. Flip each piece over and cook the other side for 1 minute. Remove to a paper towel and cook another batch. Serve hot.
Would you like some other gluten-free ideas? Visit the blog carnival at the Gluten-free Homemaker. April's theme is lemons. I should have taken this photo with a beautiful slice of lemon, which would go perfectly.