Going gluten-free, I was thinking of using masa instead of flour to do fried chicken, fried cutlets, etc. Good idea or bad? Anything I should take into account or can I use masa as a straight substitute for flour breading?
I’ve not tried masa, but rice flour (available at any Asian market) works well for breading (and I’d add a bit of baking powder, too).
–phall0106, who was gluten-free for 3 years, took a break and am now gluten free again. Damn knees.
Masa can work but you need a very fine grind to have it adhere well for dry breading. I never tried it with a batter though. I’ve been using Hodgson Mills Gluten Free Seasoned Coating Mix lately. I’m not gluten free, I just tried it and it works well for dry coating and tastes good. It’s brown rice flour and I think that will work better than masa.
Here, in the Yucatan, almost everything is breaded with maize. It is produced locally. Whereas wheat has to be brought in.
You should be able to find recipes. If not PM me and I will share some websites.