Golden, crispy breading — gluten-free, yet with a true “classic fried” experience. The mix coats well, browns beautifully, and still works if you want an egg-free method.
What makes it different?
Compared to traditional gluten-free flours, it’s an approx. 30% reduced-carb direction and built on fibre-rich ingredients — so it’s not only free-from, but also a more mindful choice for everyday cooking.
How can you use it?
- Classic breading (meat, vegetables, cheese alternatives)
- Egg-free breading (with coconut yoghurt)
- Meatballs: use 1–2 tbsp as a “breadcrumbs replacement”
Preparation (as on the pouch)
Classic breading: Coat salted, tenderised meat in the mix, then dip in beaten egg, then coat again. Fry in medium-hot fat/oil until done.
Egg-free breading: Mix 0.5 kg sliced, salted meat with 50 g coconut yoghurt. Coat in the breading mix, then fry in medium-hot fat/oil until cooked through.
Meatballs: Season 0.5 kg minced meat as desired, add 1 egg (optional), then mix in 1–2 tbsp of the breading mix (as a replacement for soaked breadcrumbs). Shape, coat in the mix, and fry/bake until done.
Ingredients
tapioca starch, coconut flour, psyllium husk flour, golden flaxseed flour, konjac flour
Allergen information
May contain traces of sesame, tree nuts, mustard seeds, corn, celery, lupin.
Average nutritional values per 100 g product
- Energy: 1343 kJ / 320 kcal
- Fat: 3.8 g
- of which saturates: 3.1 g
- Carbohydrate: 57.9 g
- of which sugars: 3.4 g
- Fibre: 20.1 g
- Protein: 3.4 g
- Salt: 0.08 g
Recipes & community
For more ideas and variations, join the iNutrial Facebook group:
https://www.facebook.com/groups/157633358170895
