Garlic Batter


This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 


63 g Bakers' Magic Gluten free flour

50 g Maize starch

1/4 - 1/2 tsp Salt

1/2 tsp Baking powder

~2 Garlic cloves (or to taste) - crushed

200 ml Ice cold water


Egg - I made the batter without egg. Egg helps the batter stick to the item to be deep fried & without the egg the batter is very crispy (as opposed to crunchy). The calamari rings (pictured above) were delicious however I would add an egg if coating fish with this batter. The amount of egg to add is ~25 g of a whole beaten egg (it's ~1/2 an egg).   


Sift the dry ingredients together into a mixing bowl.

Add in the water & garlic & stir to combine. Use a stab blender to ensure the batter has a uniform consistency (it will be gluey).

The batter can be used now or refrigerated until needed. However the batter will thicken on standing & will be at its thickest 30 - 40 mins after making. I use it at this consistency, it really is quite "gloopy" as such some may find it a bit thick to work with. If this is the case add a little more water.