Grain Free Breading Mix
 I wish I would have come up with this recipe for Grain Free Breading Mix YEARS ago. It’s really opened up a whole new world of food options I THOUGHT I had said goodbye to. And it’s Paleo friendly! Let’s face it, we all LOVE breaded, fried foods. Don’t deny it. For years we’ve been “told” to avoid them due to the FAT, however now it’s apparent that it’s not the fat itself that’s bad for your health when you fry foods, it’s the TYPE of fats your food that’s fried in! Also – compound those toxic, unhealthy fats with the damaging wheat/gluten breaded foods that there’s a double whammy to your health! I’ve got you covered with my healthy Grain Free Breading Mix, now we’ve just got to make sure you’re using the correct type of fats when you fry your yummy food! Which fats are the HEALTHIEST to fry in??
- Tallow
- Lard (we use it most often)
- Palm Oil
- Coconut Oil
For more information on which FATS are the healthiest, click HERE, Balanced Bites makes it really easy to understand and become a Healthy Fat Pro just like me! And for the full research behind which fats are healthy, I strongly recommend reading the book Know Your Fats by Mary Enig, buy HERE. My Grain Free Breading Recipe is really simple – but like with all foods it’s best the have the best quality ingredients. Click HERE to buy the ingredients I use in my kitchen for this Grain Free Breading 🙂 You can use this breading for many different yummy foods – Fish, Chicken, Shrimp, Oysters, Calamari, Venison… even for Country Fried Steak! Now with some foods you’ll want to just do a light breading and some foods you’ll want to dip them in egg wash (or coconut cream if you’re egg free like me) for a thicker coating.
Ingredients
- 2 cups Blanched Almond Flour
- 2 cups Arrowroot Starch
- 4 teaspoon Homemade Seasoned Salt
Instructions
- Combine all ingredients and mix well (I recommend using a whisk)
- Store your breading mix in a jar in your pantry so you always have some on hand 🙂
- Use a breading on various foods before frying or baking.
- Enjoy!
Just used this recipe for chicken-breast strips; tried fried and baked. Won’t bother with baking again. The fried ones, done in butter, and with a bit of coconut flour added to the last strips because the ‘mix’ didn’t extend far enough for all of the pieces in the last batch. (Ok, disappointed that I was out of tapioca starch and had to compromise with corn starch–which I will no longer stock in my cupboard). These strips were delicious and juicy. I had originally soaked them in salted water overnight and then for 3 hours in my 2 quarts of wonderful whey left from yesterday’s yogurt-making. I strain my yogurt and one gallon of milk results in half a gallon of whey when it’s all dripped out. This perfectly satisfies my hunger for the occasional fried meat/poultry meal. Thanks!
Hi I have a friend who’s allergic to nuts so the almond flour is out… any other substitute here?