"We are so happy to have Choice Batter as a part of our diet. As our family lives with the challenges of severe multiple food allergies, it's hard to find products not containing the top eight allergens including corn. Choice Batter® is a product that does what it says. I have been disappointed with other gluten-free products - excited to use them, but later finding out that they will only work if you add an allergen to them. The onion rings and fried zucchini are great, and I have a new favorite food
- fried green beans!"
Kathy of Glendale, AZ

	New & Improved Choice Batter® Coming soon! Same great taste, plus Improved coating More servings per box Low-sodium
Note: When using the “New & Improved” version of Choice Batter®, modify the recipes below to use 3/4 cup of Choice Batter® to 1 cup of water.

It’s not just for frying!
Because Choice Batter® is a type of flour, you may use it for your other cooking needs.
Our baked chicken or pork chop recipe (below), is just one of the delicious dishes you can make with Choice Batter®.

General Instructions for Frying with Choice Batter®
Mix one cup of Choice Batter® in a bowl with 1 cup plus 1 Tablespoon of water and let stand for five minutes. Add one to two additional tablespoons of water depending on the desired coating thickness and stir*. Dip your favorite foods in Choice Batter® placing individually into a pre-heated deep fryer or electric skillet at (350°-375°c).

Have Fun! You can make Choice Batter® your own by experimenting with the liquid portion of the batter. Spice things up with a little hot sauce, add a citric bite to your batter using lemon juice or make your favorite beer batter onion rings.

Add an extra dimension to foods, by coating them in Choice Batter® first, then adding a dry coating of corn flake crumbs, crushed crackers or chips before frying. Doritos are our favorite. Check out Frito Lay’s website for Doritos Products, many of which are Gluten-Free.

*Some foods coat better in a slightly thinner batter like French fried potatoes, sweet potatoes, zucchini and eggplant. If the batter is too thick, add small amounts of water until you achieve a great coating. If you added too much liquid, add a bit more of the Choice Batter® dry mix.

Fried Chicken and Chicken Strips
You can make fried chicken or chicken strips by following the general frying instructions above. If you like a thinner coating on your fried chicken, just add an extra 1 to 2 tbsp of water before coating. Spice it up by adding your favorite hot sauce for dry crispy buffalo style wings.

Crispy Baked Chicken, Fish or Pork Chops

Ingredients:
4-6 pork chops or pieces of fish or chicken
1 egg
1/2 to 3/4 cup milk, as needed. (water may be substituted)
2 tbsp vegetable oil
1 cup crushed Doritos, corn chips or corn flake crumbs
(For gluten-free chips check out the Doritos site above)
1 cup Choice Batter®

Preheat oven to 350° F. In a mixing bowl combine the milk, egg and oil, then add Choice Batter®, stir well, let sit 5 minutes and stir again. Spread the chips/crumbs on wax paper or a plate. Dip meat in the batter, allow excess to drain, and coat with the chips/crumbs. Press the crumbs over the entire surface of the meat and place on a flat greased baking sheet and bake for 30-40 minutes or until done. Enjoy!
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Fried Shrimp, Calamari or Scallops
Follow the general frying instructions for making Choice Batter® seafood. Choice Batter® can be used to make all of your fried seafood dishes. Just drain any liquid from the seafood, coat, fry
and enjoy!

Crab Balls

Ingredients:
1 lb blue crab meat (pick out any remaining shells)
2 eggs
2 tbsp mayonnaise
1 1/2 tsp mustard
1 tbsp Worcestershire sauce
1/4 tbsp Old Bay seasoning

Add all ingredients, except crab, in mixing bowl and stir well. Add the crab and gently mix, so not to break up the crab pieces. Roll about one tbsp of the crab mixture between the palms of your hands to form one-inch balls. Roll in dry Choice Batter® and set aside. Prepare the frying batter by following the general instructions above but add an additional
1 tbsp of water to the mix. Fry and serve with or without dipping sauces (mustard, tartar sauce, ketchup, cocktail sauce. Choice Batter® stays crisp, so you may make this ahead
of time and reheat in an oven or toaster over. Makes 45-50.
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Fried Fish
Follow the general frying instructions for making Choice Batter® fried fish. Choice Batter® can be used for to make all of your fried seafood dishes. Just drain any liquid from the seafood, coat fry and enjoy!

Gluten-Free Choice Batter Gumbo

Ingredients:
1 lb. andouille sausage or other spicy smoked pork sausage, sliced in half lengthwise then cut in 1/3 inch thick half-moon slices
1/2 cup canola oil for roux, extra for sauté
4 chicken breasts
2 lbs or 31-40 count shrimp thawed, vein and tail removed
Kosher salt and freshly ground black pepper
1 cup Choice Batter®
1 large white onion, coarsely chopped
3 stalks of celery, coarsely chopped
1 cup chopped green bell pepper
3 large cloves garlic, minced
2 quarts low-sodium, fat-free chicken broth
2 bay leaves
2 tsp. dried thyme
1 bunch scallions, thinly sliced dark and light green parts only
Louisiana-style hot sauce, to taste
1/4 cup hot cooked white rice per serving
1/2 to 1 tsp. filé powder per serving
1 – 2 Tbs. Kitchen Bouquet optional for color if desired

Making the Roux – combine ½ cup of canola oil and 1 cup of Choice Batter® in a small, heavy-bottom sauce pan over med-high heat. Stir continuously until mixture becomes a reddish brown. Remove from heat and reserve.

Sauté sausage in a 12” skillet over med-high heat until browned. Remove sausage to a bowl and set aside. Add 1 tbs. canola to skillet. Season the chicken breasts with salt and pepper and add to the skillet. Brown the chicken on both sides (do not cook all the way through) and remove it to the bowl with the sausage. Deglaze the skillet with 1 cup of water and reserve the liquid for later. Add 1 tbs. of canola oil to the de-glazed pan and allow it to come back up to temperature. Add onion, celery and bell pepper and sauté until slightly tender. Add the garlic and continue to sauté for an additional minute.

In a 10 quart stock pot over medium heat, add the roux and the chicken broth. Stir until you have a smooth consistency. Add the sausage, chicken, celery, onion, bell pepper and garlic and de-glazed liquid. Reduce the heat to medium low, add the shrimp and continue to simmer for 45 minutes to an hour. Remove the chicken and allow to cool until you can pull it into bite sized pieces. Add the chicken back to the pot and add the scallions. Continue to simmer for an additional 15 minutes.
Serve in a bowl over a ¼ cup of cooked white rice. Enjoy with a Redbridge Gluten-Free Beer (if you are over 21)!
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Grilled Chicken or Fish
If you like to grill, try Choice Batter®. Remove excess moisture from the chicken or fish. Take your favorite Mayo, Creamy Italian Dressing or Maple Syrup. Lightly coat the chicken or fish with any one of these ingredients, or try your own. Dust the chicken or fish with DRY Choice Batter®. Cook on an oiled grill over med hot setting. Meat 1/2 to 3/4 in. thick will take seven to ten minutes per side.

French Fried Potatoes
White, golden or sweet potatoes
Wash and slice potatoes. A mandolin works great for cutting uniform fries. Follow the general frying instructions above, but add 1-2 additional tbsp of water to the mixture for a thinner coated fry, and 2 tbsp for a thinner coating. Fry and enjoy alone or with your favorite dipping sauce or ketchup.

Mushrooms, Cauliflower or Broccoli
Wash and chop into desired pieces. Follow the general frying instructions above. For a thinner coating add 1 additional tablespoon of water to the mixture. Fry and enjoy alone or with your favorite dipping sauce or ketchup.

Fried Onion Rings
Slice onions to make rings and follow the general frying instructions above. For a thinner coating add 1 additional tbsp of water to the mixture. Fry and enjoy alone or with your favorite dipping sauce or ketchup.
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Pasta with Cheddar Cheese White Sauce
Cook your favorite pasta in boiling water until done and drain. Prepare the General Purpose White Sauce (below), then add 2/3 cup of grated sharp cheddar cheese and stir until smooth and creamy. Toss with your favorite noodles or pasta or steamed veggies and serve.
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Fried Zucchini or Eggplant
Wash and slice the zucchini or eggplant and slice into disks about 1/4 inch thick (or thinner). Depending on the size of the eggplant it may be further cut into half or quarter moon shapes. Follow the general frying instructions above, but add 1 to 2 additional tbsp of water to the mix to make a thinner Choice Batter® coating that will totally coat the pieces. Fry and enjoy with honey mustard dipping sauce or ketchup.
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French Fried Green Beans
A Kid Favorite
Select firm fresh green beans. Remove tips, wash thoroughly and let dry. Mix equal parts of Choice Batter® with cool water or chicken stock and let stand for 5 minutes. Dip green bean one at a time into batter mix then fryer (350°). Remove when they turn golden brown. Serve hot or make ahead and reheat in oven. Choice Batter® Green beans stay crisp and stand up very well to dips and sauces.
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Mozzarella Sticks
Choice Batter® makes great crispy mozzarella sticks. Just cut the Mozzarella to the desired size and follow the general frying instructions. Enjoy these sticks by themselves, or dip in mustard, ketchup, or honey mustard sauce.

Cream of Mushroom Soup

Ingredients:
1 stick (8 tbsp) unsalted butter
1 small/medium onion (diced)
7 tbsp Choice Batter®
6 cups milk
1 lb sliced or chopped mushrooms
1/2 lemon (juice)

Pre-cook the mushrooms until tender (microwave in a bowl for 3-4 minutes), drain liquid and set aside. In a medium sauce pan, melt butter, add the diced onion and simmer until the onion is tender but not brown. Stir in the Choice Batter® and mix thoroughly. Slowly add the milk and mix well over low heat. Increase heat (medium-high) and stir constantly until thickened. Add mushrooms and lemon juice stir and serve. Serves six.
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Cheese Sauce
To make a simple cheese sauce, prepare the General Purpose White Sauce (below). Add ½ - 1 cup of grated Sharp Cheddar, Monterey Jack or other sharp cheese or combination of cheeses. Stir constantly until cheese melts. Use as a cheese sauce over veggies, as a cheese fondue, or add 1/4 cup of finely chopped jalapeno peppers to make a Nacho Cheese Sauce for your favorite tortilla chips.
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Gravy (meat based)
Remove meat from pan and keep warm. Next, remove all the drippings from the pan, except for 2 Tbs. Stir in 1 to 2 Tbs. of Choice Batter® to pan. Continue to stir constantly over low heat. When mixture is silky smooth and bubbling, stir in remaining drippings and salt and pepper to taste.

General Purpose White Sauce
Follow these basic recipes to prepare a white sauce that can be used to enhance the flavor of steamed veggies like asparagus, broccoli and cauliflower, or as a creamy sauce for noodles and pasta. The recipe below is for a medium general purpose white sauce. For a thin sauce use 1 tbsp of butter and 1tbsp Choice Batter®; for a thick sauce, use 3 tbsp of butter and 3 tbsp Choice Batter®.

Ingredients:
2 tbsp unsalted butter
2 tbsp Choice Batter®
1 cup of milk
1/4 tsp salt
Salt and pepper to taste

Melt butter in a sauce pan. Add flour and salt and whisk until smooth. Slowly add the milk while cooking over medium direct heat, constantly stirring until the sauce begins to boil. Reduce the heat and continue stirring until sauce thickens. It’s that simple. Toss with cooked noodles, pasta or veggies and enjoy!
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Raisin Orange Sauce
This Sweet Sauce is Great with Baked Ham

Ingredients:
3/4 cup raisins (or craisins)
1/2 cup of dark brown sugar
2 tbsp Choice Batter® (no spice preferred)
1 cup water
1/2 cup orange juice

Combine Choice Batter®, water and orange juice in a sauce pan and stir until well mixed. Stir in brown sugar, place over medium heat, and bring to a boil while stirring constantly. Lower heat, add raisins and simmer while stirring until thickened. Serve over ham; apply as a glaze while baking a ham, or with beef tongue.
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Fried Apples and Pears
Peel, core and slice apples or pears into 1/4 to 3/8 inch slices and set aside. Follow recipe to make Choice Batter®. Preheat skillet with vegetable oil (at least 1/4 inch deep) or preheat deep fryer. Dip fruit into batter, coating thoroughly and fry until golden brown. Top this delicious dessert with a sprinkle of cinnamon, powdered sugar or a scoop of vanilla ice cream.
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Congratulations to the Winners of the CrispTek, Five Guys with a Fryer, Choice Batter Support Group Recipe Contest!!!!

Chefs from across the country - in over twenty gluten-free and food allergen support groups - participated in the recipe contest creating special dishes using Choice Batter and competing for cash prizes to help their support groups.

The Choice Batter Recipe Contest:

1st Place Support Group Winner - $250
Asian Chicken Wings with Asian Sauce
by the Alamo Celiac GIG San Antonio (Texas)
Chef: Beverly Wymer

2nd Place Support Group Winner - $100
Crispy Cheesy Macaroni with Bacon and Spinach
by the GIG of Middle Georgia
Chef: Pam Alford

3rd Place Support Group Winners – tied for $50 each
Gluten-free Sesame Chicken
by the Roaring Fork Valley Celiac Support Group (Colorado) CDF including Aspen, Snowmass Village, Snowmass, Basalt, Carbondale and Glenwood Springs, Colorado.
Chef: Deb Bamesberger

Meatloaf with Sauce
By the Harford County Food Allergy Support Group (Maryland)
Chef: Meg Garvin

Thanks to all who participated and congratulations to the winners!

1st Place Winner
Alamo Celiac GIG San Antonio (Texas)
Chef: Beverly Wymer

Asian Chicken Wings
1 lb whole chicken wings, rinsed and cut into three pieces, discard the tips
1 cup Choice Batter® mix
1 cup water

Directions:
1. Dry chicken wings well.
2. Mix Choice Batter® with water and allow to sit for five minutes.
3. Heat peanut oil or oil of your choosing, in a cast iron pot. Heat oil to 375°.
4. Dip chicken into Choice Batter® mix and then into fryer.
5. Fry 2 to 3 minutes per side. Remove from fryer and drain on paper towels.

Asian Sauce
¾ cup sugar
1 cup soy sauce (gluten-free)
2 teaspoons finely chopped garlic
2 tablespoons sesame seeds
2 to 3 green onions, sliced thin

Directions:

1. Mix sugar, soy sauce and garlic in small pan.
2. Heat and stir until sugar dissolves.
3. Pour into a bowl.
4. Dip chicken into sauce and mound chicken wings on serving plate.
5. Sprinkle green onions and sesame seeds on top. 6. Serve with more sauce to the side.

2nd Place Winner
GIG of Middle Georgia
Chef: Pam Alford

Crispy Cheesy Pasta with Bacon and Spinach
2 ½ cups Tinkyada® brown rice pasta shells, uncooked
6 ounces fresh baby spinach
3 slices thick-sliced bacon, chopped
2 cups cheddar cheese, (divided, one cup for sauce)
¾ cup gluten-free bread crumbs, panko style

White sauce:
2 Tbsp. butter
2 Tbsp. Choice Batter®
1 cup milk
dash of salt and pepper

Directions:
1. Cook gluten-free pasta as directed on package, adding the spinach for the last two minutes. Drain and set to the side.
2. Cook bacon in frying pan and drain. Set aside.
3. To prepare the white sauce: Melt butter in a medium saucepan. Add the Choice Batter®, salt and pepper and whisk until smooth. Slowly add milk while cooking over medium heat. Stir constantly until it begins to boil. Reduce the heat and continue stirring. Add 1 cup of the cheese.
3. Spray a 1 ½ quart casserole dish with cooking spray. Combine the cooked pasta with the white sauce and add in the cooked bacon. Top the dish with the rest of the cheddar cheese and the gluten-free bread crumbs.
4. Bake for 20 minutes in a 350° oven.

3rd Place Winner (Tied)
Roaring Fork Valley Celiac Support Group (Colorado) CDF including Aspen, Snowmass Village, Snowmass, Basalt, Carbondale and Glenwood Springs, Colorado
Chef: Deb Bamesberger

Gluten-Free Sesame Chicken Recipe
2 whole boneless chicken breasts, cubed
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil

Directions:
1. Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for about 15 minutes.
2. Toast about 1/4 cup sesame seeds in a pan with no oil for about 5 minutes, until they are slightly brown. This can be achieved at medium-low to medium heat. Remove to cool.
3. Make the batter. In a bowl mix all the following ingredients, then set aside. At this time you should also start your rice, preferably using brown rice.

a few drops of sesame oil
1/2 cup Choice Batter® Mix
1/4 cup cornstarch
1 cup water
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp vegetable oil
1/2 tsp garlic

4. To deep-fry the chicken: Use about 1/2 inch of oil in a frying pan and heat on medium high until it’s really hot. (3 1/2 - 4 cups peanut oil for deep-frying)

Take the marinated chicken cubes and shake them in a Ziplock® type bag with 1/4 cup of dry Choice Batter®, and then add them to the batter mix. Once the pieces are coated, put them into the hot oil, about 10 to 15 at a time. Deep-fry until golden brown (about 10 to 14 minutes per batch). Drain on paper towels. Repeat with the remainder of the chicken until all done. Place each batch in the oven on 300° until the sauce is ready. *You may want to prepare the sauce while the chicken is being fried.

5. To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small saucepan and bring to a boil, stirring continuously. Turn the heat off until you are done frying the chicken. Reheat the sauce to steaming, if necessary, once frying is completed.

1/2 cup water
1 cup chicken broth
1/8 cup cider vinegar
1/4 cup cornstarch
1 cup sugar
2 Tbsp dark soy sauce
2 Tbsp sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
½ orange (squeeze and strain, adding juice to rest of ingredients)
2 Tbsp toasted sesame seeds (from step 2 above.)

6. To serve: Place the chicken on a large platter and pour the sauce over the chicken. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice. You may also want to serve with sliced water chestnuts and snow peas, steaming the snow peas for approximately 5 to 10 minutes.

3rd Place Winner (Tied)
Harford County Food Allergy Support Group (Maryland)
Chef: Meg Garvin

Meatloaf with Sauce

Meatloaf:
2 lb. chopped sirloin (at least 90% fat free)
1 cup Choice Batter® with Spices
1 cup water
1 small onion finely diced (~ ½ cup)
½ cup finely chopped carrot (optional)
cooking spray

Sauce:
1 can diced tomatoes (14.5 oz.)
1 can tomato paste (6 oz.)
1 cup water
1 tsp. minced fresh garlic
1 Tbsp. Choice Batter® with Spices
½ cup finely diced onion
Salt and pepper to taste

Directions:
1. Preheat the oven to 350°.
2. Prepare the meatloaf by first mixing the Choice Batter® with spices and water.
3. Add the onions and carrots.
4. Next, knead the chopped sirloin into the mixture.
5. Spray the pan with cooking spray and place the meatloaf in the oven for 45 minutes.

For the sauce, add and stir the ingredients in a pot on the stove. Cover and simmer on low for 15-20 minutes. Serve over the meatloaf.

Congratulations to the Winners of the CrispTek, Five Guys with a Fryer, Choice Batter® Support Group Recipe Contest!!!!

*1st Place Winner - $250 Asian Chicken Wings with Asian Sauce
Alamo Celiac GIG San Antonio (Texas)
Chef: Betty Wymer

*2nd Place - $100 Crispy Cheesy Macaroni with Bacon and Spinach
Middle Georgia GIG (Georgia)
Chef: Carol Hinton

*3rd Place – tied for $50 each
-Gluten-free Sesame Chicken, Roaring Fork Valley Celiac Support Group (Colorado) CDF
Chef: Deb Bamesberger

Meatloaf with Sauce
Harford County Food Allergy Support Group (Maryland)
Chef: Meg Garvin