Beer 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. 


125 g Bakers' Magic Gluten free flour

100 g Maize starch

~3/4 tsp Salt

1 tsp Baking powder

1 Egg

330 ml Ice cold GF beer~

This amount of batter will coat a lot of fish. If you are feeding a family of 4 half the ingredients & put in ~25 g of a beaten egg. 

Egg - I have also made the batter without egg. I prefer it with egg particularly if coating fish. The egg helps the batter stick to the item to be deep fried & without the egg the batter is very crispy (as opposed to crunchy).   

~ I have used O'Brien's India Pale Ale & Premium Lager.  



Mix the dry ingredients together into a bowl.

Add in the egg & beer & 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 ~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 liquid (beer or water).