"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

General Instructions for Frying with ChoiceBatter™
Mix one cup of ChoiceBatter™ 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 ChoiceBatter™ placing individually into a pre-heated deep fryer or electric skillet at (350°-375°c).

Have Fun! You can make ChoiceBatter™ 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 ChoiceBatter™ 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 ChoiceBatter™ 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 ChoiceBatter™

Preheat oven to 350° F. In a mixing bowl combine the milk, egg and oil, then add ChoiceBatter™, 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 ChoiceBatter™ seafood. ChoiceBatter™ 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 ChoiceBatter™ 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. ChoiceBatter™ 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 ChoiceBatter™ fried fish. ChoiceBatter™ 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 ChoiceBatter™
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 ChoiceBatter™ 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 ChoiceBatter™. 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 ChoiceBatter™. 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 ChoiceBatter™ 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 ChoiceBatter™ 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. ChoiceBatter™ Green beans stay crisp and stand up very well to dips and sauces.
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Mozzarella Sticks
ChoiceBatter™ 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 ChoiceBatter™
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 ChoiceBatter™ 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 ChoiceBatter™ 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 ChoiceBatter™; for a thick sauce, use 3 tbsp of butter and 3 tbsp ChoiceBatter™.

Ingredients:
2 tbsp unsalted butter
2 tbsp ChoiceBatter™
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 ChoiceBatter™ (no spice preferred)
1 cup water
1/2 cup orange juice

Combine ChoiceBatter™, 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 ChoiceBatter™. 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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