Garlic Batter


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.